Sheet Pan Veggie Fajita Bowls with Cilantro Lime Rice

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/4 teaspoon oregano

1 teaspoon kosher salt

1/2 teaspoon black pepper

Juice of 1 lime

1/4 cup vegetable oil

2 pounds bell peppers, (sliced 1/4-inch wide lengthwise)

1 medium red onion, (sliced 1/4-inch wide)

1 15-ounce can black beans, (drained and rinsed)

1 cup fire-roasted corn, (drained and rinsed if canned or thawed if frozen)

1 cup long grain white rice or brown rice

1-3/4 cups water

1 teaspoon vegetable oil

1 garlic clove, (minced)

Zest and juice of 1 lime

1/2 cup chopped cilantro, (plus more for serving)

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

Directions

For vegetables, beans & corn

Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.

To make the marinade, whisk together the chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, pepper, lime juice and olive oil in a large bowl.

Stir the peppers and onions into the marinade. Make sure they are all well coated.

Spread the marinated veggies across both sheet pans, leaving the excess marinade in the bowl.

Roast for 20 minutes until they are lightly browned at the edges, rotating the pans halfway through roasting.

Stir the black beans and corn into the remaining marinade in the bowl.

For cilantro lime rice

In a medium saucepan, bring the rice, water and 1 teaspoon oil to a boil, reduce the heat, cover and simmer until the grains are tender, about 12-14 minutes, or follow the recommended cook time on the package instructions. Remove from the heat. Let stand for 5 minutes and fluff with a fork.

Stir in the garlic, lime zest & juice, cilantro, salt and pepper.

For assembling

Spoon the rice into a serving bowl or onto a plate. Then add the roasted vegetables, beans & corn and desired toppings before serving.

Nutrition

• Calories: 362 kcal
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.1 g
• Sodium: 1218 mg
• Total Carbohydrate: 52 g
• Dietary Fiber: 7 g
• Total Sugars: 6 g
• Protein: 6 g