Corn and Black Bean Fajitas

My inspiration for this dish came from wanting to create a fajita recipe that was quick and easy. We've had this several times and I'm always amazed at how fast it comes together and how much flavor there is. (It comes together even faster by making the taco seasoning and prepping the onions and peppers in advance.) The sweetness of the corn and bell peppers pairs wonderfully with the heartiness of the beans and mushrooms. Simply add your favorite fajita toppings and you've got an easy, delicious weeknight meal. If you're looking for another great spin on fajitas, check out these Quinoa Fajita Burritos as well.

Vegan, gluten-free (with corn tortillas)

Ingredients

3 bell peppers

1 large onion

8 oz. sliced mushrooms

2 cups corn (I used frozen, no need to thaw)

3 cups black beans (or 2 cans rinsed and drained)

3 Tbsp. taco seasoning

Tortillas (corn, flour, whole wheat)

Toppings of choice: tomatoes, dairy-free cheese, salsa, pico de gallo, creamy chipotle sauce, lime juice, cilantro, etc.

Directions

Thinly slice bell peppers and onion.

In an extra-large pan over medium-high heat, saute mushrooms for about 5 minutes.

Add bell peppers, onion, and taco seasoning to pan. Saute for about 10 minutes or until desired tenderness.

Add corn and black beans. Stir to combine, and heat for about 5 minutes.

Serve on tortillas with toppings of choice.

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