Fajita in a Bowl — The Chile Season That Feeds Us All Year

Late September. Chile roasting in Las Cruces. We drove down Thursday night after Diego's game (well, after our team's game — Diego had a game at CSU at the same time, which we recorded) and arrived Friday morning. The annual ritual.

Papá did not come outside to the drum this year. He watched from the kitchen window. Mamá sat in her lawn chair. I roasted. Lisa and the twins peeled. Sofia peeled and read between batches. The smell. The smoke. The Organ Mountains in the distance. The same as every year and not the same as every year.

I stood at the drum and felt my father's absence not as an absence but as a presence inside the house, watching. Mamá kept directing me from the chair. "Carlos, you are turning them too slow." "Carlos, you are burning the bottoms." "Carlos, the heat is too low." I cranked. I adjusted. I obeyed. She has been giving me the same instructions since I was twelve and they still apply.

Saturday afternoon Papá came out for ten minutes. He stood next to me at the drum with his hand on my shoulder. He did not say much. He looked at the chile. He looked at the smoke. He said, "Carlos." I said, "Yeah, Papá." He said, "Good chile this year." I said, "Yes, sir." He said, "Mama is teaching you well." I said, "Yes, Papá. She is." He squeezed my shoulder. He went back inside. I cranked the drum. The road bends. Feed your people. The game is won at the table.

We came home Sunday with forty pounds of roasted, peeled, and frozen green chile — the whole point of the drive, the whole weight of the weekend in a cooler in the back of the truck. The first thing I wanted to do was open one of those bags and put that smoke to work. A Fajita in a Bowl is how I bridge the pilgrimage back to a Tuesday night: the roasted peppers Papá approved, the sizzle that keeps his hand on my shoulder alive in the kitchen, a meal that feeds whoever’s still at the table.

Fajita in a Bowl

Prep Time: 20 min | Cook Time: 20 min | Total Time: 40 min | Servings: 4

Ingredients

• 1 1/2 lbs flank steak or skirt steak, sliced thin against the grain
• 2 tablespoons olive oil, divided
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 large red bell pepper, seeded and sliced
• 1 large green bell pepper (or 2 roasted Hatch green chiles, peeled and sliced)
• 1 large yellow onion, sliced into half-moons
• 2 cups cooked white or brown rice
• 1 can (15 oz) black beans, drained and rinsed, warmed
• 1 cup shredded Mexican-blend cheese
• 1 cup pico de gallo or fresh salsa
• 1 avocado, sliced, or 1/2 cup guacamole
• 1/4 cup sour cream
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish

Instructions

1. Season the steak. In a large bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Add sliced steak and toss to coat evenly. Let rest at room temperature for 10 minutes while you prep the vegetables.
2. Cook the peppers and onions. Heat 1 tablespoon olive oil in a large cast-iron skillet or heavy pan over medium-high heat. Add bell peppers and onion with a pinch of salt. Cook, stirring occasionally, for 6–8 minutes until softened and edges are lightly charred. Transfer to a plate and cover loosely.
3. Sear the steak. Add the remaining tablespoon of olive oil to the same skillet over high heat. Add steak in a single layer (work in two batches if needed to avoid crowding). Sear 2–3 minutes per side until cooked through and browned at the edges. Squeeze lime juice over the cooked steak and toss to combine.
4. Warm the beans. While the steak rests, warm the drained black beans in a small saucepan over medium-low heat with a pinch of salt and cumin, 3–4 minutes.
5. Build the bowls. Divide the cooked rice evenly among four bowls. Top each with a portion of seared steak, sauteed peppers and onions, and warmed black beans. Arrange avocado slices alongside.
6. Finish and serve. Top each bowl with shredded cheese, a spoonful of pico de gallo, a dollop of sour cream, and a scatter of fresh cilantro. Serve immediately.

Nutrition (per serving)

Calories: 620 | Protein: 46g | Fat: 24g | Carbs: 52g | Fiber: 9g | Sodium: 740mg