Mexican•healthy
Veggie Fajitas
These veggie fajitas are packed with sweet bell pepper and red onion. Creamy avocado and warm tortillas complete the meal.
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- Prep time
- 8 min
- Cook time
- 18 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 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. Additional reporting by Carrie Myers, M.S. and Jan Valdez