Low Sodium Pickled Jalapeño Black Bean Fajitas with Cilantro Slaw

Total time40 min

Prep time20 min

Cook time20 min

Low Sodium Pickled Jalapeño Black Bean Fajitas with Cilantro Slaw

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Ingredients

4 servings

For the fajita filling

1 tbsp olive oil
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 large red bell pepper, thinly sliced
1 large yellow bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 cans (15 oz each) black beans, drained and rinsed
2 tbsp fresh lime juice (from about 1 lime)
⅓ cup pickled jalapeño slices, plus more for serving

For the cilantro slaw

2 cups green cabbage, thinly shredded
½ cup fresh cilantro leaves, roughly chopped
2 tbsp fresh lime juice (from about 1 lime)
1 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

8 flour tortillas (8-inch)
Chef's tip
Warm briefly before folding to improve flexibility.
½ cup sour cream (optional)
1 avocado, sliced (optional)

Instructions

1
In a large mixing bowl, combine the shredded cabbage, cilantro, 2 tbsp lime juice, 1 tbsp olive oil, and 1/4 tsp salt. Toss well until the cabbage is evenly coated, then set aside to let the slaw soften slightly while you cook the filling.
2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the sliced red and yellow bell peppers and onion and cook, stirring occasionally, until the vegetables are softened and lightly charred at the edges, about 8–10 minutes.

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