Black Bean and Pepper Fajitas

Preparation Steps

1. Cook the peppers and onion

   Set aside a small handful of finely chopped red bell pepper. Heat the olive oil in a large frying pan over medium-high heat, then cook the remaining red bell pepper and onion for 8 to 10 minutes, stirring occasionally, until tender with browned edges and little liquid left in the pan. Take the pan off the heat briefly and fold in the reserved raw red bell pepper. Return to medium heat, add the garlic, and cook for 1 minute. Add the chili powder, smoked paprika, ground cumin, salt, and black pepper; cook for 1 to 2 minutes, stirring, until fragrant and coating the vegetables. Stir in some of the lime juice, then transfer the mixture to a warm dish, leaving any pan juices behind.

2. Warm the black beans

   Add the boiled black beans and the remaining lime juice to the same pan. Cook over medium heat for 3 to 4 minutes, stirring gently, until hot throughout and coated in a glossy layer of pan juices with no puddled liquid. Stir in the coriander (cilantro), then remove from the heat.

3. Warm the tortillas

   Warm the whole-wheat tortillas in a dry frying pan over medium heat for about 20 seconds per side, until flexible and lightly toasted in spots. Stack them on a plate and cover with a clean tea towel to keep them soft.

4. Serve the fajitas

   Fill the whole-wheat tortillas with the pepper mixture and black beans. Top with avocado and light sour cream, then fold and serve immediately.