"For lunch one day, I dreamed up these fajitas using leftover black beans I had in the refrigerator and a tomato and peppers from my visit to the local farmers market," relates Linda Rock of Stratford, Wisconsin. "It made a fast and satisfying light meal."
Recommended: 40 Tex-Mex Recipes Bursting With Southwestern Flavor
VERIFIED BY Taste of Home Test Kitchen
- 1/2 cup each julienned sweet yellow pepper and red pepper
- 1 can (15 ounces) black beans, rinsed and drained
- 4 flour tortillas (6 inches), warmed
- 1 medium tomato, seeded and chopped
- 1/2 cup salsa
- 1/2 cup shredded reduced-fat cheddar cheese
- 1/4 cup fat-free sour cream
- Place yellow and red pepper in a microwave-safe bowl. Cover and microwave on high for 2 minutes or until crisp-tender. Add beans; cover and cook 1 minute longer or until heated through.
- Spoon 1/2 cupful down the center of each tortilla; top with tomato, salsa, cheese and sour cream. Fold in half. Yield: 4 servings.
Originally published as Black Bean Fajitas in Light & Tasty April/May 2004, p19
Reviews forBlack Bean Fajitas
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed May. 7, 2013
"This is a 'go-to' lunch recipe for me. It tastes great and is ready in no time!"