Emulsifier Free Classic Black Bean Fajitas
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil, divided
- 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)
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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