Black Bean, Corn & Pepper Fajitas Recipe

Mexican Recipes To-Go

Mexican Fajita Recipes

Ingredients:

1/4 cup lime juice
1 tbsp canola oil
1 tsp coriander, ground
1/2 tsp ground cumin
2 can black beans, * see note
10 oz frozen corn kernels, thawed
1 medium red bell pepper, seeded and diced
1 jalapeno pepper, seeded and minced
1 1/2 cup salsa, ** see note
8 flour tortillas, warmed
1/2 cup cilantro, chopped
salt
pepper

Instructions:

1. In a large (1 gallon size) resealable plastic bag or large nonmetal
bowl, combine lime juice, coriander, oil, and cumin. Seal bag and rotate
to mix well. Add beans, corn, bell pepper and chile. Seal bag and rotate
to coat vegetables (or mix vegetabl
es in bowl then cover airtight). Refrigerate for at least 20 minutes, or
until the next day.

2. Transfer bean mixture and marinade to a 2 quart sauce pan. Heat over
medium high heat until just hot.
3. Scoop bean mixture with slotted spoon and drain. Divide among
tortillas. Sprinkle evenly with cilantro. Add salsa, salt and pepper to
taste. Roll up tortillas and serve.



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Per serving: 351 Calories; 6g Fat (15% calories from fat); 16g Protein; 63g
Carbohydrate; 0mg Cholesterol; 503mg Sodium

NOTES : * 15 ounce each
** recommended: tomatilo salsa


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Preparation Time: 0:00

Servings: 8

 

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