Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 oz) pinto beans, drained and rinsed
- 1/4 cup water
- 8 flour tortillas
- Optional toppings: shredded cheese, sour cream, salsa, guacamole, chopped cilantro
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the onion and bell peppers and cook for 5-7 minutes, until they begin to soften.
3. Add the garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1-2 minutes, until fragrant.
4. Add the pinto beans and water to the skillet. Stir to combine.
5. Reduce the heat to medium and cook for 5-7 minutes, until the beans are heated through and the vegetables are tender.
6. Warm the tortillas in the microwave or on a griddle.
7. Serve the bean mixture in the warm tortillas, topped with shredded cheese, sour cream, salsa, guacamole, and chopped cilantro, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for sautéing vegetables and medium heat for cooking beans
Serving size:
This recipe makes 8 fajitas, serving size is 1 fajita per person.
Nutritional information:
Calories: 230
Total fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 540mg
Total carbohydrates: 32g
Dietary fiber: 6g
Sugars: 4g
Protein: 8g
Substitutions for ingredients:
- You can use any color bell pepper you prefer or a combination of colors.
- If you don't have smoked paprika, you can use regular paprika.
- You can use any type of bean you prefer, such as black beans or kidney beans.
Variations:
- Add sliced mushrooms to the vegetable mixture for extra flavor and texture.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add sliced jalapeños or hot sauce for extra heat.
Tips and tricks:
- Make sure to drain and rinse the beans before adding them to the skillet.
- Warm the tortillas before serving to make them more pliable and easier to fold.
- Customize the toppings to your liking.
Storage instructions:
Store any leftover bean mixture and tortillas separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the bean mixture in the microwave or on the stove until heated through. Warm the tortillas in the microwave or on a griddle.
Presentation ideas:
Serve the fajitas on a large platter with the toppings arranged in bowls around the edges.
Garnishes:
Chopped cilantro, sliced avocado, lime wedges
Pairings:
Serve the fajitas with a side of Spanish rice and a simple salad.
Suggested side dishes:
Spanish rice, black bean and corn salad, grilled vegetables
Troubleshooting advice:
- If the vegetables are sticking to the skillet, add a splash of water or vegetable broth to loosen them up.
- If the bean mixture is too dry, add more water or vegetable broth.
Food safety advice:
Make sure to cook the vegetables and beans to a safe temperature of 165°F to prevent foodborne illness.
Food history:
Fajitas originated in Texas in the 1930s, when cattle ranchers would give their workers the tougher cuts of meat, such as skirt steak. The workers would marinate the meat and cook it over an open flame, then wrap it in tortillas with grilled vegetables.
Flavor profiles:
Savory, smoky, slightly spicy
Serving suggestions:
Serve the fajitas family-style on a large platter with all the toppings arranged in bowls around the edges.
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Region: Mexican