Bean & Veggie Fajitas

SERVES: 4-6

Tex-Mex

INGREDIENTS

• 2 Tablespoons canola oil

• 1 medium white onion, sliced

• 1 small green bell pepper, sliced

• 1 small red bell pepper, sliced

• 1 teaspoon chili powder

• ½ teaspoon cumin

• ½ teaspoon oregano

• ½ teaspoon kosher salt

• 1 large garlic clove, minced

• 1 chayote, diced (can substitute zucchini)

• 1 plum tomato, diced

• 1 chipotle pepper in adobo sauce, minced

• 1 (15oz.) can of black beans, drained & rinsed

• 12-16 corn tortillas, warmed

OPTIONAL CONDIMENTS

• Pico de Gallo

• Sour Cream

DIRECTIONS

1. Heat oil in a large pan over high heat. Sauté onions, peppers, salt, spices, and herbs until onions become glassy.

2. Add garlic, chayote, tomato, chipotle and beans; sauté 5 minutes.

3. Meanwhile, heat the tortillas and keep warm in an insulated container or wrapped in a towel.

   1. Conventional Method: heat tortillas one at a time in a skillet over medium high heat –about 20 seconds on each side.

   2. Microwave Method: wrap tortillas in a clean, damp dish towel. Microwave on high—about 1 minute for every 12 tortillas.

   3. Oven Method: wrap 8 tortillas in foil and warm at 350°F.

4. Let everyone build their own fajitas at the table or assemble and serve with your topping of choice, such as Pico de Gallo.

Bean & Veggie Fajitas.pdf

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