This is from the Sunset Books Lowfat Mexican Cookbook (1994). I needed a break from meat-substitutes this week, so this recipe was perfect. It was colorful, tasty, and easy. Xx complained that it looked like "just a bunch of vegetables on a tortilla," but he ended up quite enjoying it.
My changes: I used a squirt of lemon juice instead of 1/4 cup lime juice, I used a bit less oil than is called for, I omitted the cilantro, and I put a bit of sour cream and cheese on each of the fajitas (just a very small amount).
Black Bean, Corn, & Pepper Fajitas
1/4 cup lime juice
1 Tbsp salad oil (canola oil)
1 tsp ground coriander
1/2 tsp ground cumin
2 cans (about 15 oz each) black beans, drained and rinsed
About 1/2 cups cooked corn kernels (or 1 10oz pkg frozen corn kernels, thawed)
1 medium red bell pepper, seeded and diced
1 fresh jalapeno chile, seeded and minced
About 1 1/2 cups salsa of your choice
8 warm flour tortillas
1/2 cup lightly packed chopped cilantro
Salt & Pepper
1. In a large (1-gallon) heavyduty resealable plastic bag of large nonmetal bowl, combine lime juice, oil, coriander, and cumin. Seal bag and rotate to mix (or stir well). Add beans, corn, bell pepper, and chile. Seal bag and rotate to coat vegetables (or mix vegetables in bowl, then cover airtight). Refrigerate for at least 20 minutes or until the next day.
2. Transfer bean mixture and marinade to a 1 1/2-2 quart pan. Heat over medium-high heat just until hot.
3. To eat, scoop out bean mixture with a slotted spoon; drain (discard marinade), then divide among tortillas. Sprinkle evenly with cilantro; add salsa, salt, and pepper to taste. Roll up tortillas to enclose filling.
Makes 8(ish) servings.