Gang's all here!
Black Bean Veggie Fajitas with Mango Guacamole
Serves 3 or 4
- 8 white corn tortillas
- 1 Tbsp. olive oil
- 2 sweet bell peppers, thinly sliced
- 2 jalapeno peppers, thinly sliced (seeds and ribs removed if heat-averse)
- 1 red onion, thinly sliced into half moons
- chef's measure of salt
- 1-2 tsp. ground cumin
- 1 large ripe avocado, diced and scooped
- zest and juice from 1 lime, plus 1 lime cut into quarters for serving
- 1 ripe mango, peeled and diced
- 1 can of black beans, drained and rinsed
Preheat oven to 300 degrees.
Wrap tortillas in foil and place in the warm oven to snuggle.
Add olive oil to a large sauté pan set over medium heat. Once shimmery, add the peppers, onions, salt, and cumin, and cook, tossing now and then, until it sounds and smells like Chili's, only better.
Meanwhile, make your guacamole by mashing the avocado in a bowl with the lime zest and a three-fingered pinch of salt. Cut the scalped lime in half, setting one half aside and juicing the other into the avocado. Stir in the diced mango, taste for seasoning, then say: Olé, Olé.
When your veggies are charred in spots and relaxed all over (as tends to happen when south of the border), add the juice of the reserved lime half and use a wooden scraper to persuade the browned bits on the pan's bottom to come along.
Next, fold in the beans, warming them through, but not stirring so much that they squish.
Set out warm tortillas, veggies and beans, guacamole, and lime wedges for build-your-own fun. On a weeknight, if you're loco.