Description
A quick, protein‑packed Tex‑Mex bowl featuring seasoned flank steak, peppers, cilantro‑lime rice, black beans, and avocado crema.
Ingredients
Scale
- 1 lb flank steak
- thinly sliced against the grain
- 2 tbsp olive oil
- divided
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp dried oregano
- Salt and freshly ground black pepper
- to taste
- 1 red bell pepper
- sliced
- 1 yellow bell pepper
- sliced
- 1 medium red onion
- sliced
- 1 cup long‑grain white rice
- 2 cups water
- Juice of 1 lime
- ¼ cup fresh cilantro
- chopped
- 1 (15‑oz) can black beans
- drained and rinsed
- 2 cups shredded lettuce
- ½ cup shredded cheddar or Monterey Jack cheese
- ¼ cup sliced black olives (optional)
- ¼ cup pico de gallo or fresh salsa
- ½ ripe avocado
- diced
- 2 tbsp sour cream or Greek yogurt (optional)
- For the avocado crema: ½ avocado
- 2 tbsp Greek yogurt
- 1 tsp lime juice
- pinch of salt
Instructions
- In a small bowl combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Toss the sliced flank steak with 1 tablespoon olive oil and the spice blend until evenly coated; set aside.,Heat a large skillet over medium‑high heat, add the remaining olive oil, and sear the steak for 2‑3 minutes per side until browned but still pink; transfer to a plate and keep warm.,Add the sliced bell peppers and onion to the same pan; cook, stirring frequently, for about 5 minutes until softened and slightly caramelized; season with a pinch of salt and return the steak to the pan to reheat briefly.,Rinse the rice until water runs clear; combine rice and 2 cups water in a saucepan, bring to a boil, reduce heat, cover, and simmer 15 minutes; let sit 5 minutes, fluff, then stir in lime juice and chopped cilantro.,Blend ½ avocado, Greek yogurt, lime juice, and a pinch of salt until smooth to create the avocado crema; adjust seasoning as needed.,Assemble each bowl: start with cilantro‑lime rice, add shredded lettuce, then top with steak‑pepper mixture, black beans, cheese, olives, pico de gallo, and diced avocado; drizzle avocado crema and add a dollop of sour cream if desired.,Serve immediately with extra lime wedges; enjoy the layered flavors and vibrant colors of the Beef Fajita Burrito Bowl.
Notes
- Nutrition values are approximate and based on standard ingredient portions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4 servings
Keywords: Beef Fajita Burrito Bowl, fajita bowl, burrito bowl recipe, beef fajita, Tex-Mex bowl, easy dinner