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Bean Fajitas

Sizzling Black Bean Fajitas

American Institute for Cancer Research
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Total Time 30 minutes
Course Main Course
Servings 4 servings
Calories 0.194 kcal

Equipment

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.

Nutrition

Calories: 0.194kcal
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