Black Bean Fajitas

Black Bean Fajitas

Bring some sizzle to your table with these delicious meatless fajitas!

Rating:

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Serves: 4 person(s) Change

Preparation Time: 15 mins
Cooking Time: 15 mins

Diabetes-Friendly Recipe High-Fiber Recipe High-Calcium Recipe Quick And Easy Recipe Dairy-Free Recipe

Ingredients Convert to Imperial

  • 4 8-inch reduced-fat wholewheat tortillas
  • 1 green bell pepper, cut into 1/4-inch strips
  • 1 medium red onion, cut into 1/4-inch slices
  • 1 large tomato, cut crosswise into 1/2-inch slices
  • 1 Tbsp canola oil
  • 1 (15 oz) can black beans, rinsed and drained *
  • 1 tsp ground cumin
  • 1 tsp dried oregano or epazote **
  • 1 Tbsp lime juice
  • 1 dash each of salt and black pepper
  • 1/2 cup salsa, drained
  • 1/2 cup (packed) cilantro leaves

Directions:

Heat a medium iron skillet or ridged grill pan over high heat until hot. Add the tortillas and heat until hot. Wrap them in foil to keep warm and set aside.

Add the peppers and cook until they are blistered in many places, about 8 minutes, turning them 3 or 4 times. Transfer them to a serving plate. Add the onion to the pan in one layer. When lightly blackened in places, about 1 minute, turn and grill until they are limp, 1 minute more. Add them to the plate with the peppers.

Coat the pan with cooking spray. Add the tomato in 1 layer and grill 1 minute. Turn and grill 1 minute longer. Transfer to the plate of vegetables. Wipe the pan and return to the heat.

Add oil to the pan. Add the beans, cumin and oregano/epazote. Cook, mashing the beans until they are as creamy as you wish, 1 to 2 minutes. Mix in the lime juice. Season to taste with salt and pepper.

Divide the beans among the tortillas. To each, add 6 green pepper strips, 1/4 cup onions, 1 tablespoon salsa, a tomato slice and 2 tablespoons cilantro. Fold the tortilla over the filling and serve.

Tips:

* Do not use canned refried black beans, which are too soft and will leak from the fajitas.

** Epazote is a strongly pungent Latin American herb (also called wormweed, pigweed, or Mexican tea) that is usually sold in its dried form in the Hispanic or foreign foods sections of supermarkets, or in Hispanic grocery stores.

Thanks to American Institute for Cancer Research