Veggie Fajitas

Spice up your dinner routine with these sizzling Veggie Fajitas from EatingWell. Packed with flavor, colorful veggies, and a creamy avocado sauce, it’s a fiesta in every bite!

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 4 small multicolored bell peppers, thinly sliced
• 1 large red onion, thinly sliced
• 1 (15 ounce) can no-salt-added black beans, rinsed
• 2 tablespoons water
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 2 teaspoons smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/4 cup chopped fresh cilantro, plus cilantro leaves for garnish
• 1/4 cup lime juice
• 12 (6-inch) corn tortillas, warmed
• 1/3 cup crumbled cotija cheese
• 2 small avocados, thinly sliced

DIRECTIONS

1. Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and onion; cook, stirring occasionally, until tender and slightly charred, about 12 minutes.
2. Stir in black beans, water, cumin, chili powder, paprika, salt and pepper; cook, stirring often, until the beans are heated through and the spices coat the vegetables, about 4 minutes. Remove from heat; stir in cilantro and lime juice.
3. Divide the mixture among tortillas; top with cotija and avocado. Garnish with cilantro leaves, if desired.