Nutritional Wisdom with Carly Pollack

Veggie and Bean Fajitas

Veggie and Bean Fajitas Veggie and Bean Fajitas

1 can black beans, drained and rinsed
1/2 medium red bell pepper, sliced
1/2 medium green bell pepper, sliced
1/2 medium yellow bell pepper, sliced
1/2 medium yellow onion, sliced
1/2 cup mushrooms, sliced
1 clove garlic, minced
1/2 head cabbage
1/4 cup cilantro, chopped
1 medium lime, quartered
1 medium avocado, sliced
1 tbsp ghee
1/4 cup salsa
1-2 tbsp fajita seasoning
1 cup cooked brown rice

Place peppers, garlic, onion, and fajita seasoning in a large ziploc bag. Shake to combine. Refrigerate, turning bag occasionally, for several hours. Heat ghee over medium-high heat in a large saucepan. Remove the contents from the ziploc and place in the saucepan (save the marinade). Saute until veggies are tender. Add black beans and continue to saute until warmed. Wash and rinse the cabbage and then separate each individual leaf. Top the cabbage with the veggie and bean mixture and add avocado, salsa, cilantro, and fresh lime juice to your liking. Or serve over a bed of spinach, arugula, or your favorite green and dress with salsa or your favorite zesty vinaigrette.

2 Servings