Anti Inflammatory Classic Black Bean Fajitas

Total time35 min

Prep time15 min

Cook time20 min

Anti Inflammatory Classic Black Bean Fajitas

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Ingredients

4 servings

2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
3 cloves garlic, minced
2 cans (15 oz each) black beans, drained and rinsed
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
¼ tsp cayenne pepper (optional)
½ tsp salt, plus more to taste
¼ tsp black pepper
2 tbsp fresh lime juice (from about 1 lime)
8 flour tortillas (8-inch)
Chef's tip
Warm briefly before folding to improve flexibility.

For serving

½ cup sour cream
1 cup salsa
1 cup shredded cheddar cheese
1 avocado, sliced (optional)
¼ cup fresh cilantro, roughly chopped (optional)

Instructions

1
Heat 1 tbsp of the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the onion and all three bell peppers and cook, stirring occasionally, until softened and lightly charred at the edges, about 8–10 minutes.
2
Push the vegetables to one side of the skillet and add the remaining 1 tbsp olive oil to the cleared space. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, then stir it into the vegetables.

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