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  • May 10, 2018 2 min read

    Black Bean Fajitas:

    • 2 cans black beans, drained and rinsed (approx. 3 cups)

    • 1 red bell pepper, sliced into long strips

    • 1 yellow bell pepper, sliced into long strips

    • 1 green bell pepper, sliced into long strips

    • 1 small white onion, sliced

    • 3 T coconut oil

    • 1 tsp chili powder 1 teaspoon cumin

    • 1 tsp garlic powder

    • 1/4-1/2 tsp chipotle or cayenne powder (optional for spice)

    • 1/2 tsp sea salt

    • Butter Lettuce (for wraps) - 1/4 head of cabbage, shredded to serve

    • lime wedges, to serve


    • 2-3 avocados

    • 1 small jalapeno

    • 1/4 red onion, diced

    • 1 small tomato, diced

    • 1/2 tsp sea salt

    • Few sprigs cilantro leaves, diced

    • 1 lime, squeezed

    Start with your guacamole. Cut avocados in half lengthwise, remove seed and using a spoon to scoop out the meat, place in medium size bowl. Using a fork cut the halves into large chunks and mash. Add diced jalapeno, onion, tomatoes, salt and lime juice. Mix well. Add chopped cilantro and mix well gently. 

    TIP: To keep your guacamole from browning, pack your guacamole well to keep air away, preventing oxidation. In a large skillet, heat oil over medium-high heat. Add bell peppers, onions, and spices. Cook for about 3 minutes, stirring occasionally. Add black beans and cook until heated through about 3 more minutes. Adjust seasoning to taste, adding anything extra you like. Serve by layering the fajita mix on top of each piece of lettuce, then add cabbage and a nice helping of guacamole. 


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