Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 jalapeno, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked black beans
- 2 cups cooked brown rice
- 8-10 small flour tortillas
- 1/2 cup cilantro, chopped
- 1 lime, cut into wedges
Special Equipment Needed:
- Large skillet
- Cutting board
- Knife
- Measuring spoons
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion, bell peppers, jalapeno, and garlic and cook for 5 minutes, stirring occasionally.
3. Add the cumin, chili powder, smoked paprika, oregano, salt, and pepper and cook for another 2 minutes.
4. Add the black beans and brown rice and cook for 3 minutes, stirring occasionally.
5. Heat the tortillas in a separate skillet over medium heat for 1-2 minutes per side.
6. To assemble the fajitas, place a few spoonfuls of the bean and rice mixture onto each tortilla.
7. Top with cilantro and a squeeze of lime juice.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 8-10 servings
Nutritional Information: Calories: 250, Fat: 7g, Carbs: 37g, Protein: 10g
Substitutions for Ingredients
- Olive oil: canola oil, vegetable oil, or avocado oil
- Onion: shallot or leek
- Bell peppers: any color bell pepper
- Jalapeno: serrano pepper or poblano pepper
- Cumin: chili powder
- Chili powder: cayenne pepper
- Smoked paprika: regular paprika
- Oregano: basil or thyme
- Black beans: pinto beans or kidney beans
- Brown rice: quinoa or wild rice
- Flour tortillas: corn tortillas
- Cilantro: parsley
Variations:
- Add cooked chicken or steak for a protein-packed version
- Top with shredded cheese, sour cream, or guacamole
- Add diced tomatoes or corn
- Swap out the black beans for cooked lentils
Tips and Tricks:
- For a spicier version, add more jalapeno or cayenne pepper
- For a milder version, omit the jalapeno or reduce the amount of chili powder
- For a vegan version, omit the cheese and sour cream
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium heat for 3-4 minutes, stirring occasionally.
Presentation Ideas:
Serve the fajitas on a platter with the tortillas, bean and rice mixture, and toppings.
Garnishes:
- Sliced avocado
- Sliced radishes
- Sliced jalapenos
- Sliced limes
- Shredded cheese
- Sour cream
Pairings:
- Refried beans
- Mexican rice
- Guacamole
- Salsa
- Margaritas
Suggested Side Dishes:
- Corn on the cob
- Mexican street corn
- Black bean salad
- Roasted vegetables
Troubleshooting Advice:
- If the bean and rice mixture is too dry, add a few tablespoons of water or vegetable broth.
- If the bean and rice mixture is too wet, cook for a few minutes longer to allow the excess liquid to evaporate.
Food Safety Advice:
- Refrigerate any leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before eating.
Food History:
Fajitas originated in Mexico in the early 1900s and have since become a popular dish in the United States.
Flavor Profiles:
This dish has a smoky, spicy flavor with a hint of lime.
Serving Suggestions:
Serve the fajitas with a side of refried beans, Mexican rice, and guacamole.
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