Veggie Fajita Bowls with Halloumi and Black Beans
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 400 g halloumi, sliced into thick strips
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 onion, sliced
- 2 garlic cloves
- 400 g tinned black beans
- 300 g long-grain white rice
- 1 lime
- 1 tsp chilli powder
- 1 tsp ground cumin
- 10 g fresh coriander, chopped
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 807 kcal
- Protein
- 36.6 g
- Carbohydrate
- 84 g
- of which sugars
- 7.8 g
- Fat
- 33.5 g
- of which saturates
- 18.4 g
- Fibre
- 10.5 g
- Salt
- 3.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 1 tablespoon of the olive oil in a frying pan and fry the halloumi strips for 2-3 minutes on each side until golden, then remove.
- 2
Add the peppers, onion and garlic cloves to the pan with the remaining oil, chilli powder and ground cumin, and cook for 7-8 minutes until softened and charred in places.
- 3
Meanwhile, warm the black beans in a small pan and cook the long-grain white rice according to the pack instructions.
- 4
Divide the rice, beans and peppers between four bowls and top with the halloumi.
- 5
Squeeze over the lime juice, scatter with the coriander, and serve.
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