Sizzling Black Bean Fajitas
Equipment
- Iron Skillet
- Grill Pan
Ingredients
- 4 8-inch reduced-fat, whole-wheat tortillas
- 1 green bell pepper cut into ¼-inch strips
- 1 medium red onion cut into ¼-inch slices
- 1 large tomato cut crosswise into ½-inch slices
- 1 tbsp canola oil
- 1 15-ounce can black (not refried) beans rinsed and drained
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tbsp lime juice
- ground pepper
- ½ cup salsa drained
- ½ cup (packed) cilantro leaves
Instructions
- Heat an iron skillet or grill pan until hot. Add tortillas and heat. Wrap in foil to keep warm.
- In the hot skillet: Cook peppers until blistered — about 8 minutes, turning them 3 or 4 times. Transfer to a serving plate. Add onion in one layer. Lightly blacken. Turn and grill until limp (about 2 minutes total). Transfer to serving plate. Coat pan with cooking spray. Grill tomatoes for 1 minute per side. Transfer to the plate with the peppers and onion. Wipe the pan. Return it to the heat.
- Add oil to pan. Add the beans, cumin and oregano. Cook, mashing the beans, about 1 to 2 minutes. Mix in lime juice. Season with ground pepper.
- Among the tortillas, divide the beans, peppers, onions, tomato slices, salsa and cilantro. Fold the tortillas and serve.
