Vegetarian Bell Pepper Fiesta Skillet
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
- 1/4 teaspoon salt
- 2 garlic cloves minced
- pinch of salt
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon oregano
- 1 small yellow onion sliced
- 1 large ear of corn shucked
- 1/2 teaspoon smoked paprika
- 2 roma tomatoes seeded and chopped
- for the fajita seasoning:
- for the skillet:
- 2 large bell peppers stem removed, blade a (i used yellow and red)
- 1 15 oz can black beans drained and rinsed and patted dry
- 1 tablespoon chopped cilantro
- 1/2 cup mexican blend cheese
- 1 avocado, peeled pitted and sliced thinly
- Carbohydrate 9.11356493055297 g
- Cholesterol 19.775 mg
- Fat 8.82595881944408 g
- Fiber 2.80241604744529 g
- Protein 6.25047791666516 g
- Saturated Fat 4.37942234027777 g
- Serving Size 1 1 Serving (158g)
- Sodium 178.146402777745 mg
- Sugar 6.31114888310768 g
- Trans Fat 0.466560652777644 g
- Calories 134 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.
