Cut avocados in half lengthwise, remove seed and using a spoon scoop out the flesh, place in medium size bowl. Using a fork cut the halves into large chunks and mash about 1/3 – 1/2. Add diced jalapeno, onion, tomatoes, mineral salt and lime juice. Mix to incorporate. Add in chopped cilantro and mix again gently.
2
TIP: To keep your guacamole from browning, pack your guacamole well, add about 1/4 – 1/2 inch water over top and place in the fridge. When ready to serve, drain water, mix and serve. This will keep air away preventing oxidation.
Fajitas
3
In a large skillet or wok, heat oil/water over medium high heat, add the onions and bell peppers, cook for about 6 – 7 minutes, stirring occasionally. Add the chili powder, cumin and garlic powder, and optional chipotle/cayenne, and cook 1 minute more. Add black beans and cook until heated through, about 3 more minutes. Adjust seasoning to taste adding anything extra you like.
4
Warm the tortillas. I like to heat mine carefully over the open flame of the stove top.
5
Serve layering the fajita mix on top of each tortilla, then add cabbage and a nice helping of guacamole. Top with a squeeze of lime to each taco if you like.
Ingredients
Fajitas
1tbspolive oil
1small white onion
1red bell pepper, cored and sliced
1yellow bell pepper, cored and sliced
1green bell pepper, cored and sliced
1tspchili powder
1tspcumin
1tspgarlic powder
¼tspchipotle or cayenne powder, optional
1can black beans, drained and rinsed
½tspmineral salt
6corn or flour tortillas
¼head of cabbage, shredded, optional, to serve
lime wedges, to serve
Guacamole
3avocados
1small jalapeno, most seeds removed and diced
¼red onion, diced
small handfull cherry tomatoes, quartered, diced
½tspmineral salt, or to taste
few sprigs cilantro leaves, diced
1lime, squeezed
Directions
Guacamole
1
Cut avocados in half lengthwise, remove seed and using a spoon scoop out the flesh, place in medium size bowl. Using a fork cut the halves into large chunks and mash about 1/3 – 1/2. Add diced jalapeno, onion, tomatoes, mineral salt and lime juice. Mix to incorporate. Add in chopped cilantro and mix again gently.
2
TIP: To keep your guacamole from browning, pack your guacamole well, add about 1/4 – 1/2 inch water over top and place in the fridge. When ready to serve, drain water, mix and serve. This will keep air away preventing oxidation.
Fajitas
3
In a large skillet or wok, heat oil/water over medium high heat, add the onions and bell peppers, cook for about 6 – 7 minutes, stirring occasionally. Add the chili powder, cumin and garlic powder, and optional chipotle/cayenne, and cook 1 minute more. Add black beans and cook until heated through, about 3 more minutes. Adjust seasoning to taste adding anything extra you like.
4
Warm the tortillas. I like to heat mine carefully over the open flame of the stove top.
5
Serve layering the fajita mix on top of each tortilla, then add cabbage and a nice helping of guacamole. Top with a squeeze of lime to each taco if you like.
