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fajita rice and beans in gray skillet

Fajita Rice and Beans

One pan fajita rice and beans is an easy, vegetarian, Tex-Mex style dinner with leftover rice, canned black beans and peppers and onions.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Dish
Cuisine Mexican
Servings 4 servings
Calories 220 kcal


  • 2 tablespoons butter
  • ½ cup onion thinly sliced
  • ½ cup bell peppers thinly sliced
  • 1 jalapeño pepper thinly sliced and deseeded
  • 2-3 cloves garlic finely minced
  • 1 teaspoons ground cumin
  • ½ teaspoon chili powder
  • 1 teaspoon oregano
  • ½ cup corn kernels frozen
  • 1 15 oz black beans canned, drained and rinsed
  • 2 cups cooked rice white or brown
  • ¼-½ cup shredded cheese cheddar or monterey jack cheese
  • 1 lime juice
  • 1 tablespoon cilantro optional, chopped


  • In skillet on medium heat, melt butter. As butter melts add onions, bell peppers and jalapeno peppers. Cook for 2-3 minutes until tender.
  • Add minced garlic, cumin, chili powder, oregano. Stir to distribute and cook for another minute.
  • Add in corn, black beans and rice. Stir to combine. Cook for 4-5 minutes. Top with shredded cheese, cover and let melt for 2 minutes.
  • Serve with lime and additional toppings if desired.


Calories: 220kcal
Keyword fajita rice and beans, rice and beans, one pan meal,
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