Recipes | Sweet Pepper Fajitas
Sweet Pepper Fajitas
Looking to incorporate more meatless meals into your routine? We think you’ll like this vegetarian fajita made with sweet Ontario Greenhouse-grown peppers, with black beans, corn, red onion and cilantro. It’s perfect for a fast weekday meal!
Ingredients
Servings
Corn and Black Bean Salsa:
- 1 Cup Canned Black Beans, Rinsed and Drained
- 1 Cup Corn Kernels
- 1/4 Cup Red Onion, Finely Chopped
- 2 Tbsp. Lime Juice
- 2 Tbsp. Cilantro, Chopped
- 1/4 Tsp. Salt
Fajitas:
- 3 Tbsp. Canola Oil
- 1 Tbsp. Chili Powder
- 1 Tsp. Ground Cumin
- 3/4 Tsp. Salt
- 1/2 Tsp. Freshly Ground Black Pepper
- 2 Cloves Garlic, Minced
- 1 Ontario Greenhouse Green Pepper, Quartered and Seeded
- 1 Ontario Greenhouse Yellow Pepper, Quartered and Seeded
- 1 Ontario Greenhouse Red Pepper, Quartered and Seeded
- 1 Red Onion, Sliced Into Rings
- 8 Small Flour Tortillas
- 1/3 Cup Sour Cream or Greek Yogurt
- 1 Cup Shredded Pepper Jack Cheese
Instructions
Step 1
Corn and Black Bean Salsa: Toss the black beans with the corn, red onion, lime juice, cilantro and salt. Chill for at least 30 minutes or up to 3 days.Step 2
Fajitas: Preheat the grill to medium-high; grease the grate well. Whisk the oil with the chili powder, cumin and salt. Toss with the green pepper, yellow pepper, red pepper and red onion. Grill, turning as needed, for 7 to 10 minutes or until well-marked and tender. Cool slightly and thinly slice.Step 3
Divide the grilled vegetables evenly between the tortillas. Top with sour cream, pepper Jack cheese and the salsa.
Notes
Add grilled chicken or shrimp for extra protein.
