Vegetarian Bell Pepper Fiesta Skillet
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
- 2 garlic cloves minced
- pinch of salt
- 1 teaspoon chili powder
- 1 tablespoon extra virgin olive oil
- 1 large ear of corn shucked
- 1/4 easpoon salt
- 1/2 easpoon paprika
- for the fajita seasoning:
- for the skillet:
- 1 small yellow onion spiralized, blade a
- 2 large bell peppers stem removed, blade a (i used yellow and red)
- 2 roma tomatoes seeded and chopped
- 1 15 oz can black beans drained and rinsed and patted dry
- 1 tablespoon chopped cilantro
- 1/2 up mexican blend cheese
- 1 avocado, peeled pitted and sliced thinly
- 1/4 easpoon cayenne pepper
- 1/4 easpoon garlic powder
- 1/2 easpoon smoked paprika
- 1/2 easpoon onion powder
- 1/4 easpoon cumin
- 1/4 easpoon oregano
- Carbohydrate 14.0842516666641 g
- Cholesterol 0 mg
- Fat 5.28505999999963 g
- Fiber 2.90753339747391 g
- Protein 2.45056833333183 g
- Saturated Fat 0.770674666666657 g
- Serving Size 1 1 Serving (139g)
- Sodium 66.2389999999676 mg
- Sugar 11.1767182691902 g
- Trans Fat 0.215544166666531 g
- Calories 103 calories
Preheat the oven to 450 degrees.Place the corn halves into a medium pot and cover with water and a pinch of salt. Bring to a boil and let cook for 2-3 minutes or until corn is cooked through (easily pierced with a fork.) Drain into a colander and set aside to cool.Once water boils, place a medium cast-iron skillet (or regular skillet will do) over medium heat and add in the olive oil. Once oil heats, add in the onions and bell peppers and cook for 5 minutes or until peppers and onions begin to soften. Then, add in the tomatoes, garlic, black beans and 1 tablespoon of the fajita seasoning. Toss and let cook for 2-3 minutes and then add in the cilantro and corn, shaving the corn off the cob into the skillet with a knife.Remove the skillet from the heat and sprinkle over with cheese. Place in the oven for 5 minutes or until cheese melts.Serve immediately, garnished with avocado slices.
