Black Bean Veggie Fajitas
This recipe has been swirling around in my head for weeks maybe even months! It's my take on Chili's Black Bean Veggie Fajitas. Although eating out is not my thing once in a while I can be persuaded and actually enjoy it. I'd rather spend my money at the grocery store or farmer's market but when I'm with my mom she insists on paying. So, If it makes her happy of course I'll go.
We decided to go to Chili’s one day while at my daughter’s soccer game. Surprisingly, Chili’s had a black bean veggie fajita dish that sounded great. My mom, my daughter, and I shared the fajitas, a salad, and house made guacamole. I personally don't care for tortillas so I ate mine without. We were all pleasantly surprised. The spicy black bean burger, grilled asparagus, black bean dip, pico de gallo, quacamole, and seasoned rice all pulled together for a delicious meal. All the flavors and textures had me wishing I had more. It was that good!
So, later that week for my mom's birthday I convinced her to go to Chilis again. This time we ordered a whole meal each plus quacamole. Well... it was delicous but so filling. We both had leftovers for dinner. I think my mom had leftovers for days.
Ever since then I've been wanting to recreate the recipe at home. Last week I finally remembered to buy the ingredients! I was so excited to make it that I woke up Saturday morning and started cooking. Who says you can't have fajitas for breakfast.
I used leftover rice from sushi bowls that I had made during the week and I bought prepackaged black bean burgers to save time and to give it that restaurant taste. I roasted some banana peppers and cherry hot peppers for an added touch but next time I would skip them and just add more asparagus. Sometimes, I make things more difficult than they need to be. But the pico de gallo, black bean dip, and chili lime sauce are a must.
So, sometimes eating out can open up new possibilities and create a whole new way of cooking that I never would have discovered on my own. So, for that reason I'll let myself be persuaded every once in a while and take a chance on eating out.
* 4 cups cooked brown rice
* 12 corn or flour tortillas -optional
* 1 1/2 pounds fresh asparagus, washed and woody ends snapped off
* 4 spicy black bean burgers, homemade or store bought
* Toasted sesame oil
- Heat cast iron grill pan on medium for 4 minutes. Add aparagus, drizzle with 2 teaspoons toasted sesame seed oil and 1-2 tablespoons Tamari.
- Let sizzle and stir until browned.
- Remove asparagus.
- While pan is still hot add bean burgers, drizzle with a teaspoon or two of sesame oil and one tablespoon of Tamari
- Cook 2 minutes, turn, and cook 2 minutes more until browned.
Black bean dip:
* 1 can black beans, rinsed and drained
* 1 cup salsa, mild or medium
* 1 cup frozen corn, thawed
* 1 jalapeño, seeded and diced small
* 1 clove fresh garlic, crushed
- Pour black beans into a medium size bowl, using a hand masher mash beans slightly, add remaining ingredients, and heat until warm on stovetop or in microwave.
Pico de Gallo:
*1 large ripe organic tomato, diced small
*1/2 red or white onion, diced small, about 1/4 cup
*1 small jalapeño, seeded and diced small
*5-7 sprigs of fresh cilantro, finely chopped
*1 Tablespoon fresh lime juice
*sea salt to taste
- Place all ingredients in a bowl and stir to combine.
- Taste and adjust salt to taste.
- Use immediately or refrigerate until ready to use up to 3 days.
Chili Lime Sauce:
* 4 tablespoons vegan mayo, I used Just brand
* 2 cloves garlic, crushed
* 2 tablespoons fresh lime juice
* Sriracha to taste
- Whisk all ingredients together until smooth.
- Divide rice between 4 plates or large bowls.
- Top with asparagus.
- Slice bean burgers into strips and place on top of asparagus.
- Top with black bean hummus, pico de gallo, drizzle with chili lime sauce, and top with fresh cilantro.
- Divide all ingredients between 3-4 tortillas or skip the tortillas and eat as is.