Let's Dig In!
Super Bowl is just around the corner and I’m dedicating this week to cooking football inspired party dishes such as these Lime and Black Bean Fajitas. A flour tortilla topped with red onions, peppers, black beans, avocado and the usual fajita fixings. Upon tasting one I thought chopped tomatoes would have made for a nice topping so go ahead and toss some of those on if you’re thinking the same.
You could also top these with salsa however I decided to keep the salsa sidelined in the jar as I wanted to taste all the different flavors the fajita had to offer.
Making a dish like this reminds me of Beck’s "Guero" disc which contains its own Spanish infused flavor on songs such as Que Onda Guero and Hell Yes. Both would be my prescription for getting your creative fajita cooking juices pumping!
Who am I cheering for in the Super Bowl? Not sure yet (I'm a Vikings fan)...how bout you?
Lime and Black Bean Fajitas
2 tsp oil
1 red bell pepper, seeded and thinly sliced
1 small red onion, thinly sliced
1 jalapeño pepper, seeded and diced
14 oz canned black beans, drained and rinsed
1 clove garlic, minced
½ tsp each ground cumin and salt
¼ tsp freshly ground black pepper
¼ cup water
1 tbsp freshly squeezed lime juice
1 tbsp chopped fresh cilantro
1 medium avocado, seeded and diced
Chopped lettuce, Low-fat sour cream and Shredded Cheese for Toppings
8 flour tortillas
In a skillet, heat oil over medium heat. Add red peppers, onions and jalapeño peppers. Cook until vegetables begin to soften, about 5 minutes.
Add black beans, garlic, cumin, salt and pepper. Cook and stir for 1 minute. Add water and let simmer until beans begin to soften, about 5 minutes. Stir in lime juice and cilantro.
Spoon equal amounts of bean and vegetable mixture on tortillas. Top each with equal amounts of avocado, lettuce, sour cream and cheese. Wrap and serve.
Volume: Makes 4 Servings
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Brent Garell (The Kitchen Roadie)