Heat oil in a skillet over medium heat. Add onion and cook until it’s soft and a little golden, about 3–4 minutes. Your kitchen should smell like a sunny afternoon, not a chemistry lab.

Stir in garlic and cook for 30 seconds. Don’t burn it—garlic that’s singed friends with bitterness, and nobody wants that.

Add the protein (or plant-based alternative). Cook until it’s fully browned and deliciously scented, about 5–7 minutes. Break it up with a spatula as you go.

Sprinkle in fajita seasoning. If you’re using a packet, shake until evenly coated. If DIY-ing, add cumin, chili powder, paprika, garlic powder, and a pinch of oregano. Stir and cook 1–2 minutes so the spices bloom.

Pour in salsa and beans. Simmer for 5–7 minutes to meld flavors and let everything thicken a bit. If it looks dry, splash in a splash of water or broth.

Meanwhile, warm tortillas in a dry skillet or in the microwave, 20–30 seconds until pliable. If you’re doing bowls, skip the tortilla step and focus on topping your bowls generously.

Assemble your bowls or tacos: start with a base of rice, top with the meat mixture, drizzle with your favorite toppings, and finish with a squeeze of lime if you’re feeling fancy.