Ingredients with Measurements:
- 1 can of black beans, drained and rinsed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 tablespoon of olive oil
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1/2 teaspoon of garlic powder
- Salt and pepper to taste
- 1/2 cup of corn chips
- 6-8 flour tortillas
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced bell peppers and onion to the skillet and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
3. Add the drained and rinsed black beans to the skillet and stir to combine.
4. Add the chili powder, cumin, garlic powder, salt, and pepper to the skillet and stir to coat the vegetables and beans.
5. Cook for an additional 2-3 minutes until the spices are fragrant.
6. Warm the flour tortillas in the microwave or on a skillet.
7. To assemble the fajitas, place a spoonful of the bean and veggie mixture onto a warm tortilla.
8. Top with a handful of corn chips.
9. Roll up the tortilla and serve.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 38g
Protein: 8g
Fiber: 6g
Substitutions for ingredients:
- You can use any color of bell pepper that you prefer.
- If you don't have corn chips, you can use tortilla chips or omit them altogether.
Variations:
- Add sliced mushrooms to the skillet for an extra boost of flavor.
- Use different types of beans, such as pinto or kidney beans.
- Add a dollop of sour cream or guacamole on top of the fajitas for added creaminess.
Tips and tricks:
- Make sure to slice the vegetables thinly and evenly so that they cook evenly.
- You can also grill the vegetables for a smoky flavor.
- If you want to make this recipe vegan, make sure to use vegan-friendly corn chips and tortillas.
Storage instructions:
Store any leftover bean and veggie mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the bean and veggie mixture in a skillet over medium heat until warmed through. Warm the tortillas in the microwave or on a skillet.
Presentation ideas:
Serve the fajitas on a platter with a side of salsa and guacamole.
Garnishes:
- Fresh cilantro
- Lime wedges
- Shredded cheese
Pairings:
- Mexican rice
- Refried beans
- Margaritas
Suggested side dishes:
- Chips and salsa
- Black bean salad
- Grilled corn on the cob
Troubleshooting advice:
- If the vegetables are sticking to the skillet, add a little more olive oil.
- If the spices are too strong, add a little more black beans to balance out the flavors.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Cook the vegetables and beans to an internal temperature of 165°F to ensure that they are safe to eat.
Food history:
Fajitas originated in Texas in the 1930s and were traditionally made with skirt steak. Over time, the recipe has evolved to include a variety of meats and vegetables.
Flavor profiles:
This recipe has a savory and slightly spicy flavor from the chili powder and cumin. The corn chips add a crunchy texture to the fajitas.
Serving suggestions:
Serve the fajitas family-style on a platter with all the toppings and sides for everyone to customize their own fajitas.
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Region: Mexican