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veggie fajitas

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Veggie Fajitas

These veggie fajitas are packed with sweet bell pepper and red onion. Creamy avocado and warm tortillas complete the meal. The veggies alone make a great meal-prep recipe to have on hand. Serve them over rice, or heat them up over tortilla chips topped with melting cheese. To get a little char on your tortillas, place them over a medium gas flame and cook until darkened in spots, flipping once. Place on a plate and cover with a clean kitchen towel to keep warm.

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 4 small multicolored bell peppers, thinly sliced
  • 1 large red onion, thinly sliced
  • 1 (15 ounce) can no-salt-added black beans, rinsed
  • 2 tablespoons water
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 cup chopped fresh cilantro, plus cilantro leaves for garnish
  • 1/4 cup lime juice
  • 12 (6-inch) corn tortillas, warmed
  • 1/3 cup crumbled cotija cheese
  • 2 small avocados, thinly sliced

Directions:

  1. Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and onion; cook, stirring occasionally, until tender and slightly charred, about 12 minutes.
  2. Stir in black beans, water, cumin, chili powder, paprika, salt and pepper; cook, stirring often, until the beans are heated through and the spices coat the vegetables, about 4 minutes. Remove from heat; stir in cilantro and lime juice.
  3. Divide the mixture among tortillas; top with cotija and avocado. Garnish with cilantro leaves, if desired.

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