Sizzling veggie fajitas
Peppers and onions cooked until soft and charred at the edges, tucked into warm tortillas with smoky black beans.
- 35 min total
- 30 min hands-on
- Anyone can make this
- Serves 4
- About $2.28 a serving
- 480 calories
- Good the next day
- Vegan
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1 can black beans, drained and rinsed
- 1 lime
- 8 flour tortillas
- 1 avocado, sliced (optional)
- ½ cup salsa (optional)
- ¼ cup cilantro (optional)
From your pantry
- 2 tbsp vegetable oil
- 1½ tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 1 tsp salt
Each serving has about 480 calories, 15 g protein, 73 g carbs and 15 g fat, and costs about $2.28 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red onions? White onions or yellow onions work.
- No black beans? Pinto beans or kidney beans work.
- No limes? Lemons work.
- No flour tortillas? Whole wheat tortillas work.
- No avocados? Guacamole works.
- No salsa? Pico de gallo works.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
the peppers, pull out the stems and seeds, and them into strips about ¼ inch wide.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Dolly’s tip: Lay each half skin side down. The knife grips the inside much better than the slippery skin.the onion through the root, it, and it into thin half-moons.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Heat the oil in your largest over medium-high heat until it , then add the peppers and onion.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Shimmering oil. Oil shimmers when it’s hot enough to cook: its surface looks rippled and wavy, like heat over a road. That’s your cue to add the food, just before the oil would start to smoke.
How you’ll know: The oil looks wavy and runs thin like water when you tilt the pan, with no smoke yet.
Medium-high heat
, stirring every minute or two, until the vegetables are soft and in spots, 10 to 12 minutes.
Sauté. Sautéing means cooking cut-up food in a little oil or butter over medium to medium-high heat, stirring now and then. It cooks things quickly and browns them lightly without burning.
How you’ll know: You hear a steady, lively sizzle, not a hiss and spit, and the edges start to soften and color.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Medium-high heatTimer: 11 min
Dolly’s tip: Don’t stir constantly. The browned spots come from letting them sit against the hot pan.Sprinkle in the chili powder, cumin, smoked paprika, garlic powder and salt and stir for 30 seconds, then add the beans and cook until hot, about 2 minutes.
Medium heat
Take the pan off the heat and squeeze in the juice of half the lime.
Wrap the tortillas in a damp paper towel and microwave for 30 to 45 seconds, until warm and soft.
Pile the vegetables into the tortillas and top with avocado, salsa and cilantro, with the rest of the lime in wedges.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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