Local Pepper Veggie Fajitas
This is the best time of year at the Co-op when it comes to local produce. We have over 60 different fruits and vegetables right now all from local farms! When walking through the produce department, it was impossible to not notice the bright, beautiful array of local peppers. The first thing that came to mind was veggie fajitas! We used 3 different kinds of bell peppers, added onions and black beans, and topped it with mashed avocado and a new Botana sauce from Siete. This recipe is super quick and easy and is a perfect summer dinner.
Prep time: 10 minutes
Cook time: 20 minutes
Calories per serving: 624
- Preheat oven to 400 degrees F.
- Wash and prep all vegetables.
- Add peppers, onion, and garlic to a baking sheet. Toss with oil and all the fajita seasoning ingredients. Bake for 20 minutes, flipping halfway through.
- In a saucepan, add the beans with their juice, garlic powder, and salt. Simmer, uncovered, 8-10 minutes.
- In a small bowl, mash the avocado. Add the lime juice, garlic powder, and salt. Mix until combined.
- When the peppers are almost done, heat the tortillas in the oven or lightly grill them on an open flame.
- To assemble: add a scoop of black beans to a flour tortilla. Top with a large scoop of the pepper mixture. Top with a spoonful of mashed avocado, and finish off with a drizzle of the Botana sauce.