These Black Bean Vegetable Fajita Bowls are a colorful, tasty and filling celebration of Mexican veggie-forward cuisine. You can top with any number of your favorite toppings such as fresh sliced avocado, tomato salsa, low-fat cheddar cheese, cilantro leaves, or a dollop of plain Greek yogurt. This makes a perfect filling for whole wheat (or gluten free corn/rice) tortillas or can be piled atop lettuce, spinach or brown rice for a satisfying color-filled bowl of yum.
Black Bean Vegetable Fajita Bowls
- 1 1/2 tablespoons canola oil
- 2 cloves garlic , minced
- 1 onion , julienned
- 8 ounces portobello mushrooms , sliced
- 1 large head broccoli , chopped into bite-size florets
- 1 orange bell pepper , julienned
- 1 green bell pepper , julienned
- 1 zucchini squash , sliced in thin discs
- 1 yellow squash , sliced in thin discs
- 1/2 cup pineapple chunks , juice reserved
- 1/3 cup reserved pineapple juice
- 1 tablespoon soy sauce (or tamari)
- 1 1/2 teaspoons balsamic vinegar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon chili powder
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon oregano
- 2 cans black beans , drained
- 1/3 cup chopped fresh cilantro
- 8-10 inch whole wheat tortillas (or corn/rice if gluten free) , warmed
- Stir together pineapple juice, vinegar and soy sauce in 2-cup measuring cup. Whisk in spices and flour until combined. Set aside.
- Meanwhile, heat canola oil in wok or large pan over medium-high heat. Add garlic and onion and saute for 3 minutes.
- Add remaining vegetables, sautéing until tender.
- Add pineapple chunks and sauce and continue to stir frequently until sauce is thickened.
- Remove from heat and stir in black beans.
- Fill whole wheat tortillas with veggies along with any additional toppings as desired. Alternatively serve fajita toppings over bed of lettuce or brown rice or combo of the two.