Heat the tortillas only when the fillings are ready. A brief turn in a dry pan makes them flexible enough to fold; leaving whole-wheat tortillas over the heat for too long makes the edges brittle. Cover the warmed stack until serving, then fill them straight away.
Main DishesBlack Bean and Pepper Fajitas
Smoky peppers, lime-warmed black beans, avocado, and a small spoonful of sour cream make a fast fajita filling with plenty of contrast. A handful of raw pepper folded in at the end keeps the texture crisp.
Ingredients
For the fajita filling
For serving
Preparation Steps
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.
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.
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.
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.
Recipe insights
Tortilla Heat and Timing
Leftovers Without Soggy Tortillas
Refrigerate the beans and pepper mixture separately for up to 48 hours. Rewarm them in a frying pan, then use newly warmed tortillas and add the avocado and sour cream at the table. Storing assembled fajitas merely gives the tortillas time to absorb moisture they never asked for.
Pay attention while cooking
I cooked the fajitas a little bit too much, it ended up a little bit on the brown side, not that I'm racist but in this case it's preferable to keep it on the white side.
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