This speedy, healthy and budget-friendly meal comes together in a matter of minutes, making it great for those evenings when you're short on time. It also scales really well so is perfect for feeding the masses - serve as a side to mexican spiced chicken or tacos to bulk up this meal.
Based on 4 servings, adjust as needed.
If you are cooking rice from scratch, do this first. We love adding a veg stock cube to the water to add a boost of flavour.
Slice the red onion and red pepper. Get a large frying pan on a medium heat and pour in the oil. Once hot, add the onion and pepper and fry until soft and slightly caramelised. Tip in the garlic and fajita seasoning and cook for a further minute.
Add the cooked rice and drained black beans to the pan and stir everything together. Continue to cook for 5 minutes until heated through and the rice starts to caramelise in parts. Chop the coriander, if using, and stir through the rice.
To make the salsa, dice the avocado and cherry tomatoes. Mix in a small bowl with a splash of olive oil, half the lime juice, salt and pepper.
To serve, dish up the rice on plates and top with sour cream and jalapeños, if using, the avocado salsa and the remaining lime juice.