Black Bean and Plantain Fajitas
A high-fiber meal with protein-rich beans, healthy fats and minerals.
Prep Time
15 minutes
COOK Time
20 minutes
TOTAL Time
35 minutes
Black Bean and Plantain Fajitas
Savor the vibrant flavors of these Black Bean Fajitas, packed with plant-based goodness and fresh veggies. A quick, delicious meal that’s as satisfying as it is nutritious!
Ingredients (Serves 4)
- 8 veggie (ex. green) wraps, or blue corn tortillas
- 2 plantains, sliced
- ½ cup colourful bell peppers, chopped
- 1 cup (194 g) dried black beans, soaked and cooked
- ¼ cup fennel, chopped
- ½ cup purple cabbage, sliced into ribbons
- The following spices: 1 teaspoon ground cumin, 1 teaspoon Italian seasoning, 1 teaspoon smoked paprika, 1 teaspoon salt, 1 teaspoon black pepper
- 1 tablespoon diced jalapenos
- 1 cup water
- 1 avocado, chopped
- 2 tomato, chopped
- Chopped cilantro to garnish
Directions
- Start by heating water in a medium-hot saucepan. Once it’s hot, add in all the spices—ground cumin, Italian seasoning, smoked paprika, salt, and black pepper—along with the chopped fennel. Stir everything together until well combined.
- Add the sliced purple cabbage, chopped bell peppers, and cooked black beans to the saucepan. Give it a good stir to mix thoroughly.
- Toss in the diced jalapeños and chopped tomatoes, continuing to mix. Once everything is well combined, cover the pan and let the mixture cook, allowing the flavors to meld.
- While the fajita mix is cooking, air fry the plantain slices until they turn golden and crispy.
- When everything is ready, scoop the cooked fajita mix onto each corn tortilla. Top with the air-fried plantains, add cubes of fresh avocado, and finish with a sprinkle of chopped cilantro for garnish.
- Serve the assembled fajitas warm and enjoy the vibrant flavors!