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.
recommend
Facebook
Twitter
bookmark 
print
Comments: 23
ROAC
Click here to send a Love Out Loud ping.