Recipe

Lunch

Ignore this recipe for all sections.
Refresh this recipe—the next feast will try and select a new recipe if available.
Customize how long you want to see recipes before they refresh.
0
Add a delay before this recipe is recycled from your feasts.
The Weekly Nutritional Targets feature takes precedence over this.
0
Add a delay before this recipe is recirculated back into your feasts.
This may not apply if there are no other recipes available.
Adjust how many servings each recipe should be scaled for.
2
Minimum servings the recipe should be scaled for.
Click into ingredients to ignore and swap them.
Cooking Oil
Fajita Vegetables
, sliced, bell peppers & onions
Canned Black Beans
, rinsed
Taco Seasoning
(salt-free Southwest-style seasoning blend)
Kosher Salt
Shredded Cheddar Cheese

Black Bean Fajita Skillet

You can easily take your bowl up a notch by adding some cheese, sour cream or another tasty topping.
Total time: 15 min
Servings: 2
  • 1 tbsp. Cooking Oil
  • 12 oz. Fajita Vegetables, sliced, bell peppers & onions
  • 15 oz. Canned Black Beans, rinsed
  • 1/2 tsp. Taco Seasoning (salt-free Southwest-style seasoning blend)
  • 1/8 tsp. Kosher Salt
  • 1/4 c. Shredded Cheddar Cheese
  • Heat oil in a large skillet over medium heat. Add fajita vegetables and sauté until tender, about 10 minutes.
  • Stir in black beans, seasoning and salt; cook, stirring, until heated through, about 1 minute.
  • Divide the vegetables and beans between two bowls and top each with 2 tablespoons cheese, if using.