Anti Inflammatory Avocado Crema Black Bean Fajitas with Fresh Pico
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Learn more →Ingredients
4 servings
For the avocado crema
- ½ cup sour cream
- 2 ripe avocados, pitted and peeled
- 2 tbsp fresh lime juice
- 1 small garlic clove, minced
- ¼ tsp salt
For the pico de gallo
- 4 roma tomatoes, diced
- ½ small white onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- ¼ tsp salt
For the fajita filling
- 2 cans (15 oz each) black beans, drained and rinsed
- 2 tbsp olive oil, divided
- 1 large white onion, thinly sliced
- 3 bell peppers (mixed colors), thinly sliced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 8 flour tortillas (8-inch)
Chef's tipWarm briefly before folding to improve flexibility. - ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Make the avocado crema: combine the sour cream, avocado flesh, lime juice, minced garlic, and salt in a blender or food processor and blend until completely smooth. Taste and adjust salt if needed, then transfer to a small bowl and press a piece of plastic wrap directly onto the surface to prevent browning. Set aside.
- 2
Make the pico de gallo: combine the diced tomatoes, finely diced onion, jalapeño, cilantro, lime juice, and salt in a mixing bowl and stir to combine. Taste and adjust salt, then set aside at room temperature while you cook the filling.
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