Fajita Bowl
I love the sweetness of perfectly ripe red bell peppers. These paired with tart juicy grape tomatoes is a wonderful combination and the perfect canvas for some spice. I served this bowl with a side of hatch chili salsa & black bean and quinoa tortilla chips (from Trader Joes).
Fajita Bowl
2 large red bell peppers (cut into strips)
2 cloves garlic (chopped)
1/2 pint grape tomatoes (cut in halves)
1 can black beans (drained and rinsed)
handfull of cilantro chopped
2 tsp smoked paprika
1 tsp cayenne pepper
hot sauce
fresh ground black pepper
salt
1. Heat oil in large skillet. Add paprika and cayenne and brown for 30 seconds.
2. Immediately add bell peppers and cook for 2 minutes
3. Add garlic and tomatoes and cook for another minute
4. Add black beans, hot sauce, salt and black pepper
5. In the last minute of cooking, add the chopped cilantro
Fajita Bowl
2 large red bell peppers (cut into strips)
2 cloves garlic (chopped)
1/2 pint grape tomatoes (cut in halves)
1 can black beans (drained and rinsed)
handfull of cilantro chopped
2 tsp smoked paprika
1 tsp cayenne pepper
hot sauce
fresh ground black pepper
salt
1. Heat oil in large skillet. Add paprika and cayenne and brown for 30 seconds.
2. Immediately add bell peppers and cook for 2 minutes
3. Add garlic and tomatoes and cook for another minute
4. Add black beans, hot sauce, salt and black pepper
5. In the last minute of cooking, add the chopped cilantro
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