April 30, 2015

Bean Fajita Tacos

As I'm sure you're aware of, Cinco de Mayo is just around the corner so I thought I would share this recipe with you.  I love, love, love this one -- it's so simple, so easy, so fast and so yummy.  It's also a good one where you can substitute ingredients that you  and your family like.  The added bonus is that it's healthy for you. . . shh, just don't tell the kids!

Bean Fajita Tacos
Bean Fajita Tacos

1 large green pepper (or orange or yellow or red), sliced and halved
1 medium onion, quartered and sliced
1 can (15 oz.) diced tomatoes with green chilies, undrained (I used original)
1 can black beans, rinsed and drained
2 Tablespoons canola oil
1 teaspoon chili powder
2 teaspoons cilantro
1 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
8 tacos
Mexican cheese
Toppings such as guacamole or sour cream, if desired

Preheat oven to 400 degrees F.  Grease a 9 x 13" pan.  Add peppers, onion, tomatoes and beans to pan and mix.  In small bowl, mix oil, chili powder, cilantro, oregano, garlic powder and salt.  Drizzle over vegetables.  Stir.  Bake for 20 - 25 minutes or until vegetables are tender (do not cover).  Spoon into taco shells and sprinkle on the cheese. Serve with guacamole or sour cream if desired.

Servings:  8 tacos

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