Black Bean Vegetable Fajitas

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 or a dollop of plain Greek yogurt. My personal favorite, fresh cilantro, adds a fresh pop without overpowering the other flavors.


1 1/2 tablespoons canola oil
2 cloves garlic, minced
1 red onion, julienned
8 ounces portobello mushrooms, sliced
1 large head broccoli, chopped into bite-size florettes
1 orange bell pepper, chopped into bite-size pieces
1 green bell pepper, julienned
1 zucchini squash, thinly sliced
1 yellow squash, thinly sliced
2 fresh limes, juiced
2 tablespoons soy sauce
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons all-purpose flour
1/4 teaspoon chili powder
1/8 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1 can black beans, drained
Protein of choice (I use roasted tofu or seitan)
1/3 cup of chopped fresh cilantro
8-10 inch whole wheat tortillas, warmed


Stir together lime juice, vinegar and soy sauce in 2-cup measuring cup. Add enough water to reach 1/2 cup. Add spices and flour, whisking to combine. Set aside. Meanwhile, Heat canola oil in wok or large pan over medium-high heat. Add garlic and onion and sauté for 5 minutes. Add remaining vegetables, sautéing until tender and lightly browned. Add sauce. Bring to boil then reduce heat and simmer until sauce is thickened, about 8 to 10 minutes. Remove from heat and stir in black beans. Fill whole wheat tortillas with veggies and protein of choice along with any additional toppings desired. Top with cilantro.