Candyflosslife

- Down to Earth Food for Flexitarians -

Beans, Peppers, and a Proper Fajita Night

June evenings don't really call for complicated dinners. This week I've been making these black bean fajitas twice: smoky peppers, soft caramelized onions, black beans with a few lightly mashed into the sauce so the filling stays put, and a spiced tomato base that works just as well in a bowl or over rice as it does in a wrap.

Between the beans, peppers, onions, tomato, and whatever you pile on top, you're looking at 6 or 7 plants in one meal. Not the point, but a very nice side effect.

🫘 This Week's Recipe

Easy Black Bean Fajitas Smoky skillet filling with caramelized peppers, onions, black beans, and warm spices. Serve in tortillas or a bowl with avocado, lime, sour cream, and something crunchy on top.

🌮 Make the fajitas

🥒 Make It a Full Spread

Avocado pineapple salsa - sharp, sweet, lovely spooned over the top
Pink sauerkraut - or fermented jalapeños (not tried making them yet, curious if you've got a jar going)
Fermented pickled cucumbers - crunchy dill pickles, garlicky, brilliant on the side

🌿 Also Worth a Fork

Pan di Spagna Cocoa Loaf Cake

A soft light Italian sponge with cocoa and topped with pecans, good for the weekend

Asparagus Pasta Salad with Avocado Lime Dressing

Seasonal and bright, worth making while asparagus is still around

🤎 Make the cocoa sponge

🤓 Nerdy bit

Black beans are a such a solid source of fiber for a can you grab off a supermarket shelf. A single can brings around 15 - 20 g of fiber to the meal. Add smoky peppers, warm spices, and your gut microbiome will be very pleased with you.

If fajita night is happening in your kitchen this week, hit reply and tell me what you piled on top (I read every email). Bonus points if you went full spread with a fermented something on the side.

See you next week!