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Fajitas w/ Black Beans, Quinoa, & Yellow Tomatoes

Fajitas w/ Black Beans, Quinoa, & Yellow Tomatoes

These Quinoa Fajitas consist of avocado, lime, black beans w/ yellow onion & garlic, and quinoa w/ yellow summer squash & red bell peppers.
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Prep Time 45 minutes
Cook Time 8 hours
Total Time 8 hours 45 minutes
Course Main Course, Salad
Cuisine Latin American, Mexican
Servings 2 servings

Equipment

  • Crock Pot (or Large Pot & Stovetop)
  • Rice Cooker
  • Air Fryer
  • Skillet (Preferably Cast Iron)
  • Stovetop

Ingredients
  

Black Beans

  • 2 lbs. black beans (~2 cups)
  • 3 super chili peppers minced
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • dash smoked paprika
  • dash cumin
  • dash coriander
  • dash salt
  • dash pepper
  • 6 bay leaves
  • 6 c. water
  • 2 limes juiced

Quinoa

  • 1 yellow summer squash diced
  • 1 red bell pepper diced
  • 3 super chili peppers (optional) minced
  • dash cumin
  • dash coriander
  • dash smoked paprika
  • dash salt
  • dash pepper
  • 1 c. quinoa
  • 3 c. water

Stuffed Peppers

  • 6 la bomba peppers deveined, deseeded (or pepper of choice)
  • 6 oz. Oaxaca cheese (or cheese of choice)

Fajitas

  • 1 summer squash sliced
  • 1 orange bell pepper sliced
  • 2 red ember peppers minced
  • dollop olive oil
  • dash cumin
  • dash coriander
  • dash smoked paprika
  • dash salt
  • dash pepper
  • 1/2 avocado sliced
  • 6 yellow cherry tomatoes
  • 1 lime sliced & juiced

Instructions
 

Black Beans

  • Add all of the other ingredients to a crock pot.
  • Cook on low for 8 hours, or until the desired consistency is reached. I like to start the beans in the morning and then come back to then after work or before bed to wake up to freshly cooked beans.
  • Remove the bay leaves before serving.

Quinoa

  • Add all of the ingredients into a rice cooker. I like to start with the larger produce and then add the smaller ingredients. Top with the spices. And then add the quinoa and water.
  • Press the cook button on the rice cooker. It should take about 45 minutes to cook.
  • When the quinoa is fully cooked, let sit for 10 minutes. Then, fluff with a wooden spoon and serve.
  • Do not use a fork or other metal utensil. It will scratch off the nonstick surface on the rice cooker. This will leach Teflon into your food and cause future dishes to stick to the bottom.

Fajitas

  • Preheat a large skillet on medium-high heat with high heat oil.
    I have a fajita serving skillet that you can see in the photos above. However, it's important to note that this is for serving only. While it is an actual cast iron skillet that can be used to cook, it's not large enough to cook a full batch of produce down.
    So, I used a larger skillet and then heated the ornamental one and transferred it afterwards for presentation. This is a little ridiculous and I'd recommend just putting everything on a plate! But this is an option, if you'd like to be as excessive as I was here.
  • Add thinly sliced produce to the skillet and cook for 7-10 minutes. Make sure to stir occasionally in order to cook evenly. The edges of the peppers should lightly char.
  • Remove from heat.
  • Plate with beans, quinoa, peppers, tomatoes, sliced avocado, lime wedges, and a dash of salt and pepper.