Roasted Pepper and Black Bean Fajitas with Fresh Tomato Salsa

These fajitas get a veggie upgrade with sweet roasted bell peppers, creamy mashed black beans and a bright tomato salsa. The Southwest spice blend adds smoky chili, earthy cumin and savory garlic to every bite.

Perfect for a quick weeknight dinner, these fajitas are easy to customize and fun to assemble. Serve them as a fajita bar and let everyone build their own!

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Ingredients

1 unit Yellow Bell PeppersView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Wash and dry all produce. Core and seed the bell pepper, then thinly slice. Pick the cilantro leaves from the stems; finely chop the stems and leaves separately. Peel and halve the red onion. Thinly slice one half and finely dice the other half. Drain and rinse the black beans.
2. On a baking sheet, toss the sliced bell pepper and sliced onion with a drizzle of olive oil, salt and pepper. Roast until soft and lightly browned, about 15 minutes.
3. While the vegetables roast, heat a drizzle of olive oil in a medium pot over medium heat. Add the black beans, Southwest spice blend, chopped cilantro stems, ½ cup water and hot sauce (to taste). Season with salt and pepper. Bring to a simmer, cover and cook until slightly thickened and creamy, 8-10 minutes.
4. Meanwhile, core and dice the tomato. Zest the lime to get ½ teaspoon zest, then cut the lime in half. In a small bowl, combine the diced tomato, diced onion, cilantro leaves, lime zest and a squeeze of lime juice. Season with salt and pepper.
5. Wrap the tortillas in aluminum foil and place in the oven to warm for about 5 minutes. Alternatively, wrap in a damp paper towel and microwave on high for about 30 seconds.
6. After the beans have simmered, remove from heat and mash with a potato masher or fork until mostly smooth. Fill the warm tortillas with the mashed beans, roasted peppers and onions, salsa and a dollop of sour cream. Serve immediately.

Recipe Tips

FAQ

Can I use canned black beans?

Yes, the recipe calls for canned black beans. Just drain and rinse them before using.

Can I make these fajitas gluten-free?

Absolutely! Use gluten-free tortillas instead of flour tortillas.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the beans and vegetables before assembling.