Black Bean & Bell Pepper Fajitas with Guacamole

Quick vegetarian fajitas with sautéed bell peppers, onion, and black beans, finished with simple lime-cilantro guacamole. Ready in about 30 minutes for two.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and dry bell peppers. Seed, slice into thin strips, and transfer to a bowl.

Step 2

Peel and thinly slice red onion into half rings; add to bowl with peppers. Peel and mince garlic; add 1/2 to bowl with vegetables and place the other 1/2 into a small bowl for preparing guacamole.

Step 3

Halve avocado and remove pit; scoop out the flesh into bowl with garlic.

Step 4

Heat a skillet over medium-high heat.

Step 5

Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves. Add 1/2 to bowl with avocado and save the rest for garnishing.

Step 6

Add lime juice, salt, and pepper to avocado. Mash with a fork until smooth. Set aside.

Step 7

Coat bottom of skillet with oil. Add peppers, onion, and garlic from bowl. Stirring frequently, cook until peppers are tender-crisp, 4–5 minutes.

Step 8

Drain and rinse beans.

Step 9

Warm tortillas in another skillet, oven, or microwave (optional).

Step 10

Add beans to skillet with vegetables. Season with chili powder, cumin, salt, and pepper. Stir to combine and cook until beans are heated through, 1–2 minutes.

Step 11

Cut remaining 1/2 lime into wedges.

Step 12

Place tortillas on a plate and top with fajita filling. Garnish with guacamole, remaining cilantro, and lime wedges. Enjoy!