When our children were growing up, Halloween night always involved either a Halloween carnival or trick or treating. They always came home with TONS of candy. I would always try to feed them something healthy before they went out.
These fajitas would definitely fill the bill! They are full of vegetables and low in fat. They cook up pretty quickly, too. You could chop all the veggies in advance, and have the dinner ready in 10 minutes. The original recipe comes from the Full Plate Diet website, I have adjusted the spicing to make them a little hotter. I also used some of the red mini jalapeno peppers I got from our niece.
- 2 tablespoons olive oil
- 1 red onion, thinly sliced
- 1 each red, yellow, and green bell peppers, thinly sliced
- 1 small head Napa cabbage, chiffonade
- 2 cloves garlic, minced
- 1 large jalapeno pepper (or about 5 mini jalapenos), chopped
- 1 15 ounce can black beans, rinsed and drained
- ½ teaspoon cumin
- ½ teaspoon Mexican (or regular) oregano
- Dash of paprika
- 8 whole wheat tortillas
- salsa, cheese, guacamole, or other Mexican toppings as desired
- Prepare all of the vegetables.
- Heat oil in a very large frying pan. Add onion, bell peppers, cabbage, garlic, jalapenos, beans, and seasonings. Saute until vegetables are beginning to soften, about 10-15 minutes.
- Serve on warmed tortillas with toppings as desired.