Black Bean and Veggie Fajitas

prep time icon

Prep Time

20mins

time to table icon

Time to Table

20mins

serves icon

Serves

5 (2 per serving)

shop nowprint recipe
Share:

Ingredients

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1/2 red onion
  • 1 small zucchini
  • 2 tablespoons vegetable oil
  • 15 ounce can black beans, drained and rinsed
  • 3 tablespoons lime juice
  • 1 tablespoon water
  • 1 chipotle chili in adobo sauce, finely chopped
  • 1 teaspoon adobo sauce (from 7 ounce can chipotle chilies in adobo sauce)
  • 1 1/2 ounce package fajita seasoning
  • 10 6-inch flour tortillas, heated as directed on package
  • 1/4 cup chopped fresh cilantro
  • 3/4 cup Daisy Sour Cream

Ingredients

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1/2 red onion
  • 1 small zucchini
  • 2 tablespoons vegetable oil
  • 15 ounce can black beans, drained and rinsed
  • 3 tablespoons lime juice
  • 1 tablespoon water
  • 1 chipotle chili in adobo sauce, finely chopped
  • 1 teaspoon adobo sauce (from 7 ounce can chipotle chilies in adobo sauce)
  • 1 1/2 ounce package fajita seasoning
  • 10 6-inch flour tortillas, heated as directed on package
  • 1/4 cup chopped fresh cilantro
  • 3/4 cup Daisy Sour Cream

Directions

  1. Cut the peppers in thin strips. Cut the onion in thin slivers. Cut the zucchini in half crosswise and then lengthwise; cut in thin strips.
  2. In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the pepper strips and onion slivers.
  3. Cook for 3 minutes, stirring frequently. Stir in the zucchini.
  4. Cook for 2 minutes longer, stirring frequently. Stir in the beans, lime juice, water, chili and adobo sauce and fajita seasoning; stir constantly.
  5. Bring to a boil and cook for 1 minute. Spoon the vegetable mixture on heated tortillas.
  6. Sprinkle of fresh cilantro and top with Daisy Sour Cream. Fold and serve.
  • Calories:454
  • Cholesterol:24
  • Dietary Fiber:8
  • Protein:13
  • Sodium:961
  • Total Carbohydrate:62
  • Total Fat:17

Recommendations