Black Bean Fajitas


Often, the best dishes are those thrown together in the spur of the moment, rather than those planned meticulously in advance. After losing track of time on my balmy Sunday stroll, I had only 20 minutes to make food for a March Madness-watching event. These fajitas came together easily, and with time to spare.

This recipe is incredibly flexible: you could easily add corn, garlic, or more bell peppers. For a stronger tomato presence, add canned or fresh diced tomatoes instead of tomato paste. With more time, I would have made my own barbeque seasoning (see recipe below) instead of using storebought seasoning.

Black Bean Fajitas

Makes 5 servings

Filling

2 tablespoons vegetable oil

1 medium onion, diced

1 bell pepper, diced

1 can black beans, drained and rinsed

1 tablespoon barbeque seasoning (storebought, or homemade recipe follows)

1/2 teaspoon ground cumin

2 tablespoons tomato paste

3/4 cup water

1 green onion, diced

Salt and pepper

Soft tortillas

Toppings

Grated cheese

Diced avocado

Diced tomato

Heat the oil in a large saucepan over medium heat. Add the onions and cook until soft, roughly 3 minutes. Add the bell pepper, and cook for an additional 4 minutes, until softened. Stir in the black beans, BBQ seasoning and cumin and cook until fragrant, roughly 30 seconds. Add the tomato paste and water. Stir the mixture occasionally until the water has cooked off, roughly 5 minutes. Add the green onion, salt and pepper to taste, and spoon the fajita mix into the tortillas. Top with cheese, avocado, and/or sliced tomatoes. Enjoy!

Homemade BBQ seasoningĀ 

1/8 teaspoon ground cayenne

1/8 teaspoon ground mustard

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon red pepper flakes

1/2 teaspoon cumin

1/2 teaspoon paprika

1 teaspoon brown sugar

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