Sweet Pepper Fajitas

Serves 4

Serves 2 fajitas

676

Sweet Pepper Fajitas

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

Corn and Black Bean Salsa:
• 1 cup (250 mL) canned black beans, rinsed and drained
• 1 cup (250 mL) corn kernels
• 1/4 cup (60 mL) finely chopped red onion
• 2 tbsp (30 mL) lime juice
• 2 tbsp (30 mL) chopped cilantro
• 1/4 tsp (1 mL) salt
Fajitas:
• 3 tbsp (45 mL) canola oil
• 1 tbsp (15 mL) chili powder
• 1 tsp (5 mL) ground cumin
• 3/4 tsp (4 mL) salt
• 1/2 tsp (2 mL) freshly ground 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 (75 mL) sour cream
• 1 cup (250 mL) shredded pepper Jack cheese

Instructions

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.
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.
3. Divide the grilled vegetables evenly between the tortillas. Top with sour cream, pepper Jack cheese and the salsa.

Notes