My Sister Ria's Favorite Fajitas, with Black Beans

Name: My Sister Ria's Favorite Fajitas, with Black Beans and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup Mexican beer; 1/2 cup chopped chipotle in adobo sauce, found on international foods aisle, smoky chipotle prepared salsa may be substituted; 1 lime, juiced; Several sprigs fresh thyme, chopped, about 2 tablespoons; 1 1/2 tablespoons (1/2 palmful) chili powder; A generous drizzle vegetable, corn, or olive oil; Flank steak; 8 (8-inch) flour tortillas; 1 tablespoon vegetable, corn or olive oil; 1 large red bell pepper, seeded and cut into strips; 1 poblano pepper (if you market does not carry them, substitute 1 Cubanelle long Italian pepper); 1 medium yellow-skinned Spanish onion, cut into thin strips; Salt and pepper; 1 package Spanish style rice, any brand, prepared to directions on the package; 1 tablespoon (1 turn around the pan) vegetable, olive, or corn oil; 3 cloves garlic, chopped; 1 jalapeno, seeded and finely chopped; 1 small white onion; 1 large can black beans, drained and rinsed; 1 teaspoon ground cumin; Salt and pepper; Chopped cilantro and sliced scallions, for garnish, optional

Try this homemade My Sister Ria's Favorite Fajitas, with Black Beans and Rice recipe the whole family will love. Made with beer, salsa, lime and thyme. …

This My Sister Ria's Favorite Fajitas, with Black Beans and Rice relies on simple, everyday ingredients such as mexican beer, lime, juiced, (1/2 palmful) chili powder and flank steak. It comes together quickly and makes 4 servings, at about 1022 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

2/3 cup Mexican beer
1/2 cup chopped chipotle in adobo sauce, found on international foods aisle, smoky chipotle prepared salsa may be substituted
1 lime, juiced
Several sprigs fresh thyme, chopped, about 2 tablespoons
1 1/2 tablespoons (1/2 palmful) chili powder
A generous drizzle vegetable, corn, or olive oil
Flank steak
8 (8-inch) flour tortillas
1 tablespoon vegetable, corn or olive oil
1 large red bell pepper, seeded and cut into strips
1 poblano pepper (if you market does not carry them, substitute 1 Cubanelle long Italian pepper)
1 medium yellow-skinned Spanish onion, cut into thin strips
Salt and pepper
1 package Spanish style rice, any brand, prepared to directions on the package
1 tablespoon (1 turn around the pan) vegetable, olive, or corn oil
3 cloves garlic, chopped
1 jalapeno, seeded and finely chopped
1 small white onion
1 large can black beans, drained and rinsed
1 teaspoon ground cumin
Salt and pepper
Chopped cilantro and sliced scallions, for garnish, optional

1
Combine marinade ingredients in a shallow dish.
2
Turn flank steak in marinade and let stand 15 minutes.
3
The meat can be placed in marinade in the morning and allowed to marinate until suppertime if you enjoy very strong, spicy flavors.
4
The short marinade will result in a milder tasting meat which is more palatable to many not-too-hot taste buds.
5
Follow directions on packaged rice and get it simmering, it will take 18 to 20 minutes.
6
Heat a grill pan to high heat and sear the flank steak 4 minutes on each side.
7
Reduce heat and cook meat 6 to 8 minutes longer, turning occasionally.
8
Heat a medium nonstick skillet over high heat.
9
Blister tortillas 30 seconds on each side and stack them on a plate.
10
Loosely wrap tortillas with foil and place them on the dinner table.
11
Add oil to hot pan and sear sliced peppers and onions for fajitas.
12
Season peppers and onions with salt and pepper.
13
Char edges and stir-fry the peppers and onions until just tender, 2 or 3 minutes.
14
Transfer to a platter and cover with loose foil to keep hot.
15
Add another tablespoon oil, garlic, jalapeno and chopped onion; saute for 2 minutes.
16
Add black beans and spices to the pan and heat through for another 1 to 2 minutes.
17
Transfer beans to a serving dish.
18
Top beans with cilantro and scallions.
19
Remove meat from grill pan and let it rest 5 minutes for juices to distribute.
20
Transfer peppers and onions to grill to get the sizzle effect going.
21
Slice meat very thin on an angle against the grain.
22
Pile meat on top of cooked peppers and onions and take the hot grill to the table, letting rest on trivets or a cool wire rack.
23
Stack meat and veggies in warm tortillas and enjoy with a side of spicy black beans.

1022

kcal

Calories

Fat

208

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2/3 cup Mexican beer, 1/2 cup chopped chipotle in adobo sauce, found on international foods aisle, smoky chipotle prepared salsa may be substituted, 1 lime, juiced, Several sprigs fresh thyme, chopped, about 2 tablespoons, and more.

Yes, My Sister Ria's Favorite Fajitas, with Black Beans and Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1022 kcal
Category
Soups & Stews

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