Vegetarian Fajitas

Ingredients

• 3 bell peppers (1 red, 1 yellow, 1 green), sliced into thin strips
• 1 large onion, sliced into thin strips
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 8 small flour or corn tortillas
• Salsa, to taste
• Sour cream or Greek yogurt, to taste

Directions

1. Start by washing all your vegetables. Slice 1 red bell pepper, 1 yellow bell pepper, and 1 green bell pepper into thin strips.
2. Peel and thinly slice 1 large onion.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the bell peppers and onion to the skillet.
4. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they are tender and slightly charred at the edges.
5. In a small bowl, mix together 1 teaspoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/4 teaspoon of salt.
6. Sprinkle the spice mix over the sautéed vegetables. Stir well to ensure the vegetables are evenly coated with the spices.
7. Continue to cook for an additional 2-3 minutes, allowing the flavors to meld together.
8. Drain and rinse 1 can of black beans and 1 can of corn. Add them to the skillet with the seasoned vegetables.
9. Slice 1 avocado and halve 1 cup of cherry tomatoes. Add these to the skillet.
10. Chop 1/4 cup of fresh cilantro and squeeze the juice of 1 lime over the mixture. Stir everything together gently.
11. Heat a separate skillet over medium heat. Warm 8 small tortillas, one at a time, for about 30 seconds on each side until they are soft and pliable.
12. Lay out the warmed tortillas on a serving platter.
13. Spoon the vegetable and filling mixture onto the center of each tortilla.
14. Add optional toppings such as salsa, sour cream, or Greek yogurt to taste.
15. Roll up the tortillas and serve immediately, enjoying the vibrant flavors and textures of your vegetarian fajitas.

Additional notes

• Feel free to customize your fajitas to suit your taste. You can add more heat with jalapeños or swap out the black beans for pinto beans. If you’re looking for a different flavor profile, try adding a dash of smoked paprika or chipotle powder to the spice mix. For a creamier texture, mix in some crumbled queso fresco or feta cheese.
• Serve your vegetarian fajitas with a side of Mexican rice or a simple salad to round out the meal. For a refreshing touch, offer lime wedges on the side for squeezing over the fajitas. Consider setting up a fajita bar at your next gathering, allowing guests to customize their own fajitas with various toppings and sauces.
• You can freeze the fajita filling in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.
• You can use lettuce wraps or large collard green leaves for a low-carb option, or try fajita bowls with rice or quinoa as a base.