Black Bean and Veggie Fajitas
Prep Time
20mins
Time to Table
20mins
Servings
5 (2 per serving)
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1/2 red onion
- 1 small zucchini
- 2 tablespoons vegetable oil
- 15 ounce can black beans, drained and rinsed
- 3 tablespoons lime juice
- 1 tablespoon water
- 1 chipotle chili in adobo sauce, finely chopped
- 1 teaspoon adobo sauce (from 7 ounce can chipotle chilies in adobo sauce)
- 1 1/2-ounce package fajita seasoning
- 10 6-inch flour tortillas, heated as directed on package
- 1/4 cup chopped fresh cilantro
- 3/4 cup Daisy Sour Cream
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1/2 red onion
- 1 small zucchini
- 2 tablespoons vegetable oil
- 15 ounce can black beans, drained and rinsed
- 3 tablespoons lime juice
- 1 tablespoon water
- 1 chipotle chili in adobo sauce, finely chopped
- 1 teaspoon adobo sauce (from 7 ounce can chipotle chilies in adobo sauce)
- 1 1/2-ounce package fajita seasoning
- 10 6-inch flour tortillas, heated as directed on package
- 1/4 cup chopped fresh cilantro
- 3/4 cup Daisy Sour Cream
Directions
- Cut the peppers in thin strips. Cut the onion in thin slivers. Cut the zucchini in half crosswise and then lengthwise; cut in thin strips.
- In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the pepper strips and onion slivers. Cook for 3 minutes, stirring frequently.
- Stir in the zucchini. Cook for 2 minutes longer, stirring frequently.
- Stir in the beans, lime juice, water, chili and adobo sauce and fajita seasoning; stir constantly. Bring to a boil and cook for 1 minute.
- Spoon the vegetable mixture on heated tortillas.
- Sprinkle of fresh cilantro and top with a dollop of sour cream. Fold and serve.
- Calories:454
- Cholesterol:24
- Dietary Fiber:8
- Protein:13
- Sodium:961
- Total Carbohydrate:62
- Total Fat:17
