This is from an email I get called FamilyTime Daily Dish. These sound so yummy. We love Fajitas and plan on making these. We tend to get over run with peppers during the summer.
|1 tablespoon vegetable oil|
|1 small onion, quartered and sliced|
|1 small red, green or yellow bell pepper, cut into strips|
|2 to 3 cloves garlic, finely chopped|
|1 can (15-oz.) black pinto or kidney beans, rinsed and drained|
|3/4 cup whole kernel corn|
|1/2 cup bottled salsa|
|1/3 cup water|
|2 teaspoons ground cumin|
|1/2 teaspoon salt|
|1/2 teaspoon ground oregano|
|1/4 cup chopped fresh cilantro|
|6 (6-in.) fajita-size flour tortillas, warmed|
|Lime wedges (optional)|
HEAT vegetable oil in large skillet over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender.
STIR in beans, corn, fajita seasoning mix and water; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes or until mixture thickens. Remove from heat; stir in cilantro or parsley.
SPOON 1/2 cup fajita mixture onto each tortilla; fold in half.