Black Bean Fajitas and Guacamole

Fajitas

1 tbsp olive oil

1 small white onion

1 red bell pepper, cored and sliced

1 yellow bell pepper, cored and sliced

1 green bell pepper, cored and sliced

1 tsp chili powder

1 tsp cumin

1 tsp garlic powder

¼ tsp chipotle or cayenne powder, optional

1 can black beans, drained and rinsed

½ tsp mineral salt

6 corn or flour tortillas

¼ head of cabbage, shredded, optional, to serve

lime wedges, to serve

Guacamole

3 avocados

1 small jalapeno, most seeds removed and diced

¼ red onion, diced

small handfull cherry tomatoes, quartered, diced

½ tsp mineral salt, or to taste

few sprigs cilantro leaves, diced

1 lime, squeezed

Guacamole

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.

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

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.

Warm the tortillas. I like to heat mine carefully over the open flame of the stove top.

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.

Print Options:

Black Bean Fajitas and Guacamole