Vegetable-Bean Fajitas

In an effort to eat even less meat, I set out to create a meatless fajita. Usually, I steal other people's recipes, but this one came purely out of my head. Of course, the more time I spend in the kitchen, the more experience I have to know how long things need to cook, what goes well together, etc. So it's not like I re-invented the wheel, but I was proud that this tasted good enough to repeat and share.

This recipe is definitely customizable. Get creative with the vegetables, type of beans, or the toppings.

Vegetable-Bean Fajitas

1 onion, thinly sliced into 1-inch slivers
1 clove garlic, minced
1-2 handfuls sliced swiss chard or spinach
2 ears fresh corn, shucked and kernels removed
1 red bell pepper, sliced into 1-inch slivers
1 yellow bell pepper, sliced into 1-inch slivers
1 15-oz. can drained and rinsed black beans (or 2 c. cooked black beans)
1/2 tsp. cumin
1 tsp. chili powder
2 tomatoes, diced
2 Tbsp. fresh cilantro, chopped
salt and pepper
olive oil
half a lime

feta, Monterey Jack, or cojita cheese, crumbled or shredded
sour cream
corn tortillas, warmed

Heat a large skillet (cast-iron works well) over medium-high heat and add a tablespoon of olive oil. Add the onion and garlic. Saute until the onions start to soften. Add the swiss chard or spinach and saute another minute. Add the corn and bell peppers. Saute another minute or two. Add the black beans, cumin, and chili powder, and salt and pepper to taste. Stir until heated through, another minute or two. Remove from heat.

Mix the tomatoes, cilantro, salt and pepper, a drizzle of olive oil and a couple squeezes of lime juice in a small bowl to create a simple salsa.

Assemble the fajitas on top of corn tortillas, add the vegetable-bean mixture, add a scoop of salsa, cheese, and sour cream.