Fresh Fajita Bowls

Spicy Mexican dishes are a huge hit at my house. I created these bowls during the second week of my 6-week challenge, so I kept them pretty bare bones. There is a lot of room for experimentation and I would recommend adding corn and avocado to dress them up a bit.

Veggies sauteed in warm spices make a savory and satisfying component to any meal!

Fresh Fajita Bowls

Makes 4-6 bowls, depending on size of lettuce leaves

Ingredients:

1 C Prepared Black Beans (no or low sodium)

1 Green Bell Pepper, Sliced into thin strips

1/2 Large White Onion, Sliced into medium strips

1 T Chili Powder (no salt added)

1 t Cumin

Pinch of Cayenne Pepper (or to taste)

4-6 Whole Butter Lettuce Leaves, rinsed with thick end of stem removed

4-6 T Home-made Salsa or Low Sodium Store-bought Salsa

Directions: 

Heat 1/4 C of water on high in a medium skillet. When the water starts to simmer, add the green pepper strips and saute until tender-crisp. Stir in the onion strips, chili powder, cumin and cayenne pepper. Saute until onions are slightly translucent.

While veggies are sauteing, warm the beans and prepare the lettuce leaves.

Spoon a 1/4 cup (or less, depending on size of lettuce) of beans into each lettuce bowl. Place a generous portion of the pepper and onion mixture on top of the beans. Top each bowl with a tablespoon of salsa. Add corn, avocado slices or guacamole if desired.

Pick up your lettuce bowl and eat with your hands!