Bring some sizzle to your table with these delicious meatless fajitas!
Author: American Institute for Cancer Research
Suggestions: * Do not use canned refried black beans, which are too soft and will leak from the fajitas.
Serves: 4 person(s)
Preparation Time: 15 mins
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
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.
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