Ingredients:
2 teaspoons vegetable oil
1 cup quartered,sliced onions
1 cup red peppers or 1 cup green peppers or 1 cup yellow bell peppers, cut into strips
1 (15 ounce) cans black beans or 1 (15 ounce) cans pinto beans or 1 (15 ounce) cans kidney beans, drained
1/2 cup whole kernel corn
1 (1 1/4 ounce) packages fajita seasoning mix
1/3 cup water
1/4 cup chopped fresh cilantro or 1/4 cup chopped parsley
6 flour tortillas, warmed
Directions:
Heat vegetable oil in large skillet over medium-high heat.
Add onion and bell pepper.
Cook.
Stir occasionally for 3-4 minutes or until vegetables are tender.
Stir in beans, corn, fajita seasoning mix and water.
Bring to a boil.
Reduce heat to low and cook, stirring occasionally, for 3-4 minutes or until mixture thickens.
Remove from heat.
Stir in cilantro.
Spoon 1/2 cup fajita mixture onto each tortilla and fold in half.
Servings: 6
Time preparation: 0 min.
Time total: 8 min.