This recipe is packed full of flavor and is great for all of the vegetable lovers out there! Ingredients
◾ 3 bell peppers (red, green, and yellow)
◾ 1 medium red onion
◾ 2 portobello mushrooms
◾ 4 tablespoons oil (divided)
◾ 1 ½ teaspoons kosher salt (divided)
◾ 3 cloves garlic (smashed)
◾ 2 teaspoons cumin
◾ 1 teaspoon chili powder
◾ 1 teaspoon garlic powder
◾ 1 teaspoon smoked paprika
◾ ¼ teaspoon black pepper
◾ 2 cans pinto beans (15-ounce)
◾ 1 recipe Homemade Fajita Sauce*
◾ Small tortillas
For the toppings (all are optional): Sour cream, pico de gallo, fresh cilantro, guacamole, shredded cheese
1. Broil the veggies: Preheat a broiler. Thinly slice the bell peppers as well as the onion.
2. Remove the stems and slice mushrooms.
3. Place in a veggie in a bowl and toss with 2 tablespoons oil and 1 teaspoon kosher salt.
4. Place the veggies on a parchment lined sheet pan (spread them on the pan).
5. Place in broiler. Broil approximately 8 to 10 minutes. Stir halfway through (until softened and they're blackened on some of the edges).
Cook the beans:
6. While your veggies are broiling, whisk together the ingredients for the Fajita Sauce. Drain and rinse pinto beans and add them to a skillet. Heat over medium heat
7. Cook until warmed and sauce is thickened.
->This takes about 6 to 8 minutes.
->Stir in another ¼ teaspoon kosher salt, if needed.
Sauté the veggies:
8. Once the veggies are done, finish them on the stove; heat the remaining 2 tablespoons oil in a large non-stick skillet (or a cast iron skillet) over medium-high heat.
9. Add the broiled veggies, smashed garlic cloves, chili powder, smoked paprika, garlic powder, and remaining ½ teaspoon kosher salt. Cook for approximately 5 minutes, stirring occasionally, until tender.
10. Remove and discard the garlic cloves before serving your dish.
Warm the tortillas:
11. Warm and char tortillas by placing them on open gas flame on medium for only a few seconds per side.
12. Flip with tongs, until slightly blackened and warmed.
Serve and enjoy with desired toppings.