Black Bean Vegetable Fajitas

VirtualRDN
These colorful fajitas can be whipped up in a jiffy and are full of flavor. 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.
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Ingredients
  

  • 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 florettes
  • 1 orange bell pepper , julienned
  • 1 green bell pepper , julienned
  • 1 zucchini squash , thinly sliced
  • 1 yellow squash , thinly sliced
  • 1/2 cup pineapple chunks , juice reserved
  • 1/3 cup pineapple juice
  • 1 Tablespoon soy sauce
  • 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 of chopped fresh cilantro
  • 8-10 inch whole wheat tortillas , warmed

Instructions
 

  • 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 desired. Alternatively, serve over cooked brown rice or quinoa as a fajita bowl.