Method

Heat half of the olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and yellow onions, cooking for 6 to 8 minutes until tender and lightly charred at the edges.
Remove the peppers and onions from the skillet and set them aside in a warm bowl.
In the same skillet, add the remaining olive oil and turn the heat to medium. Add the rinsed black beans, chili powder, cumin, garlic powder, and salt.
Sauté the black beans for 4 to 5 minutes, stirring frequently until heated through and well coated in the spices. Splash in a tablespoon of water if the pan gets too dry.
Divide the warm brown rice evenly between two serving bowls as the base.
Top the rice with the seasoned black beans and the sautéed fajita peppers and onions.
Garnish the bowls with fresh chopped cilantro and serve with fresh lime wedges to squeeze over the top right before eating.

Nutrition per serving (estimate)