Chef’s Tip: Any bell peppers are tasty here- green are a bit more savory and red or orange will be more sweet. Try substituting kidney or pinto beans for the black beans and if you’re feeling decadent add a sprinkle of cotija or shredded cheddar. Serve with flour or corn tortillas for a hearty meal.
- Heat 2 teaspoons oil in a large nonstick skillet over medium high heat. Add onion and bell pepper; sauté 2 minutes. Add fajita seasoning and sauté 2 minutes or until beginning to brown. Remove from pan and keep warm.
- Heat remaining teaspoon oil. Add corn; sauté 3 minutes or until beginning to brown. Add beans and water; cook, stirring, until heated. Add reserved vegetables to pan and stir to combine. Add salt to taste.
- Divide the vegetable mixture among 4 bowls; top evenly with rice. Serve with additional toppings, as desired.