Black Bean Fajitas

     Even though I enjoy cooking there are a lot of meals that I want to be no fuss and simple to fix. This is one of my stand by recipes for a quick and easy meal. Staying on track with eating healthy everyday requires simplicity! Nutritionally speaking this recipe is packed with it. This can be enjoyed as a light meal or add a side of soup and brown rice for a more filling meal.

     I also like to use the sauce in this recipe as a marinade for tofu. At least 3 hours before you are going to cook the tofu, press the water out of it, cut into slices or cubes and let marinade in the refrigerator. Then it is ready to add into a variety of recipes. If you cut the tofu into 1" slabs it is great to use for grilling. For this recipe I would substitute the tofu for the beans or even do a combination of half tofu and beans. Enjoy!

Black Bean Fajita’s

Serves 6

printable recipe

Marinade:

¼ cup lime juice

2 T. apple cider vinegar

2 T. olive oil

2 tsp. low sodium soy sauce

½ tsp. garlic powder or 2 minced garlic cloves

1/4 tsp. black pepper

½ tsp. ground cumin

1 tsp. dry oregano

2 T. chopped cilantro

Other ingredients:

1- 15 oz. can black beans, low sodium, drained and rinsed

1 T. coconut oil

1 red bell pepper, seeded and thinly sliced

2 green bell pepper, seeded and thinly sliced

1 small yellow onion, thinly sliced

6  flour tortillas, warmed

Lime wedges (optional)

Directions:

1. In a large skillet, heat 1 T. coconut oil over medium heat. Add the peppers and onions, stir occasionally for about 10 minutes, until the onions are soft and caramelized. Stir in the marinade and black beans, cook a few more minutes until beans are heated. Remove from heat when done.

2. Serve with warm tortillas.