Pork Fajita Bowls

Two bowls of chicken burrito bowls with toppings, salsa, and sour cream.

5 from 8 votes

Spicy Pork Fajita Bowls featuring tender pork slices, fresh vegetables of red, yellow and green sweet peppers, onions, corn and black beans. Serve with an assortment of condiments.

Prep Time20

Cook Time15

Total Time35

Course: Main Dish

Cuisine: Mexican

Keyword: fajita bowls. fajita salad, Pork Fajita Bowls

Servings: -6 servings

Author: Pat Nyswonger

Ingredients

For the Fajita Seasoning:

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

For the Pork:

2 thick pork chops about 1-1/2 pounds total
Salt and 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 kernels or 1 ear of fresh corn
12 ounces grape tomatoes
1 (15 ounce) can canned 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:

Sprinkle both sides of the pork chops lightly with salt and pepper and 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 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

Chipotle peppers are spicy: A little goes a long way. Since most recipes won’t use a whole can, I like to blend the rest in a mini food processor, then freeze it in 1-tablespoon portions using small lidded containers. Super handy for next time.

Using brined pork chops? Skip the extra salt when searing, your brine already took care of that.

Microwaving fresh corn: Leave the husk on, microwave on high for 4 minutes, let it cool for a few minutes, then shuck. Quick and easy.

Drain those beans well: Rinse and drain thoroughly to keep extra moisture out of the bowl.

Want to skip the canned beans? Try our Instant Pot black beans for a fresher, made-from-scratch option.

Nutrition