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Overhead view of a serving of pork fajita bowl

Pork Fajita Bowls

Spicy Pork Fajita Bowls featuring tender pork slices, healthy fresh vegetables of red, yellow and green sweet peppers, onions, corn and black beans. Serve with an assortment of condiments.
5 from 8 votes
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 -6 servings
Calories: 367kcal
Author: Pat Nyswonger

Ingredients

For the Fajita Seasoning:

  • ¼ cup vegetable oil
  • 2 limes freshly squeezed
  • 1 teaspoon ground cumin powder
  • 3 garlic cloves grated or minced
  • 1 small adobo chipotle pepper mashed (see notes) or [1/2 teaspoon ground chipotle powder]

For the Pork:

  • 2 thick pork chops about 1-1/2 pounds total
  • Salt/pepper
  • 3 tablespoons vegetable oil divided

The Vegetables:

  • 1 large onion sliced
  • 3 bell peppers 1 each of red, yellow and green, sliced
  • ¾ cup frozen corn or 1 ear of fresh corn
  • 12 ounces mini or grape tomatoes
  • 1 can 14.5 oz. black beans, rinsed and drained
  • Cilantro sprigs

Condiments, optional:

  • Lime wedges
  • Avocado slices
  • Pico de gallo
  • Sour cream

Instructions

For the Fajita Seasoning:

  • Add all the ingredients to a small dish. Whisk to combine and set aside.

Sear the Chops:

  • Using a sharp knife, cut through just the fat rim of the pork chop in 1-inch intervals.  (As the pork chops cook the cuts will expand, keeping the pork chop lying flat in the pan and not hump in the center.  See Notes)  
  • Sprinkle both sides of the pork chops lightly with salt and pepper
  • Heat 2 tablespoons of the oil in a large non-stick skillet set over medium-high.  Add the pork chops and sear until well browned, 4-5 minutes per side. Transfer to a plate, cover with foil and set aside while you prepare the remaining ingredients.  The pork chops will continue cooking from residual heat.
  • Heat the remaining oil in a large skillet set over medium-high; then add the onions and bell peppers.  Sprinkle with 3-4 tablespoons of the reserved seasoning mix and cook until the onions and peppers are lightly cooked (al dente) and slightly crisp.  Remove from the heat.
  • Add the corn to the skillet and sear until lightly charred. If you are using fresh corn, leave the corn on the cob while you char it in the skillet.

To Assemble:

  • Portion the vegetables equally between shallow bowls such as pasta bowls, or soup plates.  Cut the corn from the cob (if using fresh corn) and add to each bowl, add the tomatoes and the black beans to each bowl. 
  • Slice the pork chop into thin strips and arrange on top of each serving.  Garnish with fresh cilantro and serve with additional condiments and warm tortillas.

Notes

  • Canned chipotle peppers are very spicy and generally, you will not use the entire can in one recipe. To reserve the remainder of the can for future use I like to process them in my mini-food processor; then portion them with a tablespoon each into tiny, lidded plastic containers and freeze.
  • See our 'how to" photo in our Stove Top Pork and Mushrooms post for reference on how we cooked the pork.
  • If you have brined the pork chops, do not add additional salt when searing them.
  • If you want to cook the corn in the microwave, place an unshucked ear of corn in the microwave and cook on a high setting for 4 minutes. Remove, cool for 2-3 minutes then shuck the corn.
  • Rinse the can of beans and drain well to eliminate as much moisture as possible.

Nutrition

Serving: 1 | Calories: 367kcal | Carbohydrates: 27g | Protein: 18g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Cholesterol: 44mg | Sodium: 292mg | Fiber: 6g | Sugar: 10g