Rachel, Simon, and I made Chunky Guacamole and Fajitas tonight in order to use up the corn tortillas we bought for our Potato and Kale Enchiladas. Observe:
- 2 avocados
- 1/2 tablespoon lime juice
- 1 tomato, diced
- 1/2 medium onion, diced finely
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Slice the avocados vertically. Remove the pit and scoop out the avocado into a bowl. Mash up the avocado a bit, leaving some chunks. Then add the remaining ingredients, stir, and enjoy with tortilla chips...or atop fajitas!
- 2 tablespoons olive oil
- 1.5 green bell peppers, seeded and sliced into strips
- 1.5 onions, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 - 15.5 ounce cans black beans, drained and rinsed
- 1.5 cups frozen corn
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon chili powder
- corn or flour tortillas
- toppings of your choice
First, heat the olive oil in a large frying pan over medium-high heat. Add the onion, bell pepper, salt, and pepper and sauté until the onions begin to look golden and the peppers are tender. Add the beans, corn, and spices and heat until warm. Serve over tortillas and top with any fajita toppings you like, such as tomatoes, onions, salsa, or guacamole.
Both of these recipes are really quick and easy to make. I've made this guacamole many times before and it's always a hit. The fajitas are a great non-vegan-friendly dish because they're so customizable--Simon and Rachel both put shredded cheese on theirs.
Teaser for Wednesday's dinner: The ingredient to be used up is carrots!