Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
jskirvin, 02/10/09
Corn and Black Bean FajitasIngredients (use vegan versions): 6 small tortillas (I use corn)
1 cup cooked black beans (or your favorite)
1 1/2 cups plus 2 tablespoons onion
1 1/2 cups red bell pepper
1 1/2 cups asparagus
1 1/2 cups crimini mushrooms
2 tablespoons vegetable oil
1/2 - 1 cup cooked corn
salsa or tomatoes (optional)
avocado or guacamole (optional)
salt and black pepper
fresh cilantro
freshly squeezed lime juice
Directions:1) Begin by placing warmed tortillas onto plates. Add equal amounts of beans and corn to each one.
2) Wash and chop the vegtables (onion, pepper, asparagus, mushrooms); I like mine on the smallish size of "bite-sized."
3) Heat vegetable oil over medium to medium-low heat. Once the oil is hot, add 1 1/2 cups chopped onion and asparagus and saute until the onion is light brown, approximately 3-5 minutes. Add the mushrooms and pepper and continue to saute over medium heat until the pepper and mushrooms become soft. Add more more oil if the vegetables stick. Take off heat and add salt and pepper to your liking!
4) Spoon equal amounts of veggie mixture into tortillas and proceed to garnish with goodies. This is where the cilantro, squeezed lime, avocado/guacamole, tomatoes/salsa, and extra 2 tablespoon of onion come in handy! Personally, I like about 1 teaspoon of cilantro, 1 teaspoon of raw onion, 1 squeeze of lime, a few thin slices of avocado, and a few decent shakes of salt over each fajita. I opt not to add tomatoes or salsa, but, again, this is just personal preference.
Note: I realize this recipe is nothing special, but I think that the asparagus, black beans and corn compliment each other so nicely in this recipe that I might as well share it. Enjoy!
Source of recipe: This is my very own creation!
Makes: 6 small fajitas, Preparation time: approx. 30 minutes
