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Vegetable Fajitas With Black Bean Sauce

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Vegetable Fajitas With Black Bean Sauce Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
515
Calories from Fat
99
% Daily Value
Total Fat
11g
17%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
567mg
24%
Total Carbohydrates
85g
28%
Dietary Fiber
20g
80%
Sugars
15g
Protein
24g
Calcium
28mg
3%

Number of servings: 4

Calories per serving: 515

Preparation time: 40 min

Total time: 40 min

Ingredients

1 12 cups onions, cut into wedges

1 cup red bell pepper, cut into

1 cup green bell pepper, cut into

4 cups thinly sliced zucchini

2 garlic cloves, sliced

1 tbsp olive oil

1 tsp oregano

2 (15-oz) cans low-sodium black beans, drained

1 (14 12-oz) can diced tomatoes, no salt added

1 tsp chili powder

12 tsp cumin

12 tsp onion powder

Dash red pepper flakes

2 tomatoes, cut into wedges

4 whole-wheat tortillas

12 cup low-fat sour cream

2 tbsp chopped fresh cilantro

Directions

1. In a large bowl, combine onions, bell peppers, zucchini, garlic, olive oil, and oregano. Mix well. Set aside.

2. In a large saucepan, over medium-high heat, add black beans, canned tomatoes, chili powder, cumin, onion powder, and red pepper flakes. Bring to a boil. Cover. Reduce heat to simmer and cook 8 to 10 minutes.

3. Spread vegetables from the bowl on a broiler pan or baking sheet. Cover with foil. Broil 5 minutes.

4. Stir vegetables and add tomato wedges. Broil 2 minutes. Remove and set aside.

5. Warm tortillas in a microwave or skillet over medium heat and place on a dinner plate.

6. Spoon broiled vegetables in the center of the tortillas. Roll up tortillas and turn them over with the seam side down.

7. Spoon black bean sauce over the tortillas and top with sour cream and cilantro.

Makes 4 servings.

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