Portobello & Black Bean Fajitas

8 FIt, Entree, Vegan

Source:

Ingredients

½ bell peppers (any color) (~2 oz)

1 tbsp coconut oil (~½ oz)

⅔ cups black beans (cooked and drained) (~6 oz)

1 corn tortilla (~1 ½ oz)

⅓ onion (medium sized) (~1 ¼ oz)

1 portobello mushroom

optional: ½ tsp chili pepper (dry)

optional: a tiny bit of salt

optional: ¾ tsp black pepper

optional: ¾ tsp cumin (dry)

Directions

Peel and slice onion. Wash, slice, and remove seeds of bell pepper. Wash and remove gills of mushroom(s) and slice. Set all aside.

In a hot cast iron skillet or fry pan, add oil and the onion. Cook for about 3 minutes.

Add the peppers to the onion and cook until tender and charred (about 3 minutes). Remove from the pan.

Add the mushroom(s) to the pan. Sprinkle seasoning (chili pepper, salt, black pepper, cumin; optional) and cook until the mushroom is beginning to get tender (3-5 minutes).

Add the peppers and onions back to the pan, drain and add black beans, and cook for a few more minutes. Serve sizzling hot.

Add ingredients to tortilla, roll, and enjoy.