Deconstructed Black Bean Fajitas
All the goodness of the fajita, simplified. This dinner is tasty and filling and takes less than 15 minutes to get on the table.
1 can 540ml (19oz) black beans, drained and rinsed
2 bell peppers, cut into slices
1 onion, cut into slices
2 carrots cut into thick match sticks
Handful of collard or spinach leaves
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon coconut oil
Pinch of sea salt
1 teaspoon dried thyme
1 teaspoon sea salt
1 cup salsa
Heat the frying pan over medium heat and add the coconut oil and onion. Sauté for a few minutes and then add the bell pepper and carrots. Sprinkle the cumin, chili powder and salt over the veggies as they cook. Once they begin to brown on the edges add the black beans to warm and the collard leaves to wilt. This should take just a couple or minutes. Transfer to waiting plates and top with a scoop of the salsa/avocado mixture. To make the salsa/avocado mixture simply add the avocado to a bowl containing the salsa and using a fork blend them together.