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
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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