Whether you’re looking for simple lunch recipes, vegetarian lunch, or a light supper, these fajita wraps fit the bill. They’re perfect for when you want to quickly throw something together that’s light yet filling, healthy yet delicious. I make variations on this easy lunch recipe often, sometimes adding chicken or tofu, throwing in some avocado or salsa, or even topping it with cheese and making it a quesadilla. Fresh lime, chopped cilantro, chili peppers and tomatoes would all be great additions as well. The charred sweet peppers and onions work perfectly with the rich, almost creamy black beans and a dollop of sour cream or Greek yogurt brings the whole thing together.
Black beans are high in fiber and protein, so they’ll fill you up and keep you full. Plus they’re a natural energy booster, so are a superfood at lunchtime. This simple method for cooking the black beans yields perfect results every time, so give it a try the next time you’re making them. They make for some pretty mean rice and beans.
- 1 onion
- 1 tablespoon olive oil
- 1 red or yellow bell pepper, sliced
- 1 (15.5 ounce) can black beans
- Chile powder or chipotle powder, to taste (optional)
- 2 large tortillas, lightly heated or toasted
- Sour cream or plain Greek yogurt
- Cut the onion in half. Cut one half into slices and finely chop the other half.
- Heat the oil in a skillet over high heat. Add the sliced onion and pepper and cooking, stirring occasionally, until slightly charred. Transfer to a plate and set aside.
- Return the pan to the stove and lower the heat to medium.
- Add the chopped onions and cook for 1 minute.
- Add the beans with liquid and simmer until the liquid is mostly absorbed.
- Season with salt and chile powder, if using.
- Mash the beans slightly with a spoon. Remove from the heat.
- Divide the black beans between the two tortillas, spooning them down the center. Top with peppers and onions and a dollop of sour cream. Roll up and enjoy!
Parve and Vegan if you leave out the sour cream or use a non-dairy alternative.