Breakfast Mexican Style Fajita

This is a quick and easy breakfast to prepare in advance. Eat it hot or cold the next day:)

Prep Time: 10 minutes

  • 1 Tbsp extra-virgin olive oil
  • 1 small onion, diced
  • 1 red pepper, sliced into thin strips
  • 1 yellow pepper, sliced into thin strips
  • 1 jalapeno, diced. If you want spicier, keep more seeds from it
  • 1 can (398 ml) black beans, drained and rinsed
  • 1/2 cup fresh cherry tomatoes
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • salt and pepper to taste
  • 1 cup of fresh basil or cilantro. Keep some to garnish
  • Corn flour tortillas or use lettuce (lettuce wrap)
  • 1 avocado, sliced
  • 1 lime
  • fresh salsa (optional)
  • 1/2 cup fresh or frozen corn
  1. In a large skillet, heat the oil over medium heat. Add the onion and
    cook until it is translucent (about 5 minutes).
  2. Add the peppers and corn and cook for another 5 minutes.
  3. Stir in the black beans, tomatoes, cumin, garlic powder, fresh basil
    or cilantro and add salt and pepper to taste. Cook for 3-5 minutes,
    until the mixture is warm.
  4. In the meantime, warm up the tortillas (optional).
  5. Serve the mixture on the tortillas.
  6. On top, add salsa, avocado, fresh herb of your choice and squeeze
    fresh lime juice.
  7. Store the leftover in an airtight container in the fridge for up to 3
Cooktime: 15 minutes Serves: 4