Description
Smoky, spicy, and loaded with flavor, these Chipotle Steak Fajita Bowls are the ultimate comfort food with a Tex-Mex twist. Perfectly seared steak meets colorful veggies, creamy toppings, and zesty salsa in one hearty, customizable bowl.
Ingredients
Scale
- 1 pound steak strips, thinly sliced
- 1 cup uncooked white rice
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium red onion, sliced
- 1 cup cherry tomatoes, halved
- 1 jalapeño, thinly sliced
- 1 cup corn kernels
- 1 can pinto beans, drained and rinsed
- ½ cup sour cream
- ½ cup green salsa (salsa verde)
- ¼ cup chipotle sauce
- ¼ cup fresh cilantro, chopped
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Heat your skillet over medium-high heat until hot.
- Toss steak slices with chipotle sauce, salt, pepper, and 1 tablespoon olive oil. Marinate for at least 30 minutes.
- In your hot skillet, add the remaining olive oil and cook peppers and onions until charred and softened, about 5 to 7 minutes. Set aside.
- In the same pan, sear the marinated steak strips for 3 to 4 minutes per side until browned and cooked to your liking.
- Warm the pinto beans and corn in a small saucepan or microwave.
- Assemble bowls with a base of cooked rice, then top with steak, veggies, beans, corn, tomatoes, jalapeños, sour cream, salsa, and cilantro.
- Serve immediately while warm and fresh.
Notes
- Slice steak against the grain for tenderness.
- Make ahead by prepping all components and storing separately.
- Swap steak for portobello mushrooms for a vegetarian version.
- Add a squeeze of lime for extra brightness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 9g
- Protein: 36g
- Cholesterol: 80mg