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Black Bean Fajitas & Guacamole
May 10, 2018 2 min read
Black Bean Fajitas:
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2 cans black beans, drained and rinsed (approx. 3 cups)
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1 red bell pepper, sliced into long strips
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1 yellow bell pepper, sliced into long strips
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1 green bell pepper, sliced into long strips
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1 small white onion, sliced
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3 T coconut oil
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1 tsp chili powder 1 teaspoon cumin
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1 tsp garlic powder
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1/4-1/2 tsp chipotle or cayenne powder (optional for spice)
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1/2 tsp sea salt
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Butter Lettuce (for wraps) - 1/4 head of cabbage, shredded to serve
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lime wedges, to serve
Guacamole:
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2-3 avocados
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1 small jalapeno
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1/4 red onion, diced
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1 small tomato, diced
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1/2 tsp sea salt
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Few sprigs cilantro leaves, diced
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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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