Receta Hell Yes Lime and Black Bean Fajitas
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Super Bowl is just around the corner and I’m dedicating this week to cooking football inspired party dishes such as these Lime and Black Bean Fajitas. A flour tortilla topped with red onions, peppers, black beans, avocado and the usual fajita fixings. Upon tasting one I thought chopped tomatoes would have made for a nice topping so go ahead and toss some of those on if you’re thinking the same.
Who am I cheering for in the Super Bowl? Not sure yet (I'm a Vikings fan)...how bout you?
Lime and Black Bean Fajitas
Instruments
- 2 tsp oil
- 1 red bell pepper, seeded and thinly sliced
- 1 small red onion, thinly sliced
- 1 jalapeño pepper, seeded and diced
- 14 oz canned black beans, drained and rinsed
- 1 clove garlic, minced
- ½ tsp each ground cumin and salt
- ¼ tsp freshly ground black pepper
- ¼ cup water
- 1 tbsp freshly squeezed lime juice
- 1 tbsp chopped fresh cilantro
- 1 medium avocado, seeded and diced
- Chopped lettuce, Low-fat sour cream and Shredded Cheese for Toppings
- 8 flour tortillas
Lyrics
In a skillet, heat oil over medium heat. Add red peppers, onions and jalapeño peppers. Cook until vegetables begin to soften, about 5 minutes.
Add black beans, garlic, cumin, salt and pepper. Cook and stir for 1 minute. Add water and let simmer until beans begin to soften, about 5 minutes. Stir in lime juice and cilantro.
Spoon equal amounts of bean and vegetable mixture on tortillas. Top each with equal amounts of avocado, lettuce, sour cream and cheese. Wrap and serve.
Volume: Makes 4 Servings
Brent Garell (The Kitchen Roadie)