#fitfamCheck The RunwayMid Week YUMM!

Mid Week YUMM! Veggie Fajitas

Mid Week is for a fresh YUMM! These veggie fajitas are packed with creamy avocado, zesty onions, sweet bell peppers piled in warm tortillas.  This easy mid-week YUMM! make a great meal-prep recipe.  You can mix over rice, or make fun nachos with a sprinkle of cheese over tortilla chips.


  • 2 tablespoons extra-virgin olive oil
  • 4 small multicolored bell peppers, thinly sliced
  • 1 large red onion, thinly sliced
  • 1 (15 ounce) can no-salt-added black beans, rinsed
  • 2 tablespoons water
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 cup chopped fresh cilantro, plus cilantro leaves for garnish
  • 1/4 cup lime juice
  • 12 (6-inch)¬†corn tortillas, warmed
  • 1/3 cup crumbled cotija cheese
  • 2 small avocados, thinly sliced


  1. Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and onion; cook, stirring occasionally, until tender and slightly charred, about 12 minutes.
  2. Stir in black beans, water, cumin, chili powder, paprika, salt and pepper; cook, stirring often, until the beans are heated through and the spices coat the vegetables, about 4 minutes. Remove from heat; stir in cilantro and lime juice.
  3. Divide the mixture among tortillas; top with cotija and avocado. Garnish with cilantro leaves, if desired. (recipe: eatingwell.com)

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