Do you have a new hobby? Along with experimenting in the kitchen, studying history is my new hobby. I’ve always been fascinated by history, but I’ve kept my head in the health books for so long that I’m ready for something new.
While living in Europe, I was surrounded by history everyday. From memorials to plaques to museums, each day reminded me that some significant event happened in these places. In fact, this was one of the last meals i photographed in Hannover. About to move back to the states, I used a combination of "whatever" was left in my fridge and pantry, but the leaves turning green to yellow inspired this favorite Mexican meal.
Well, sadly Cinco de Mayo is another holiday where modern-day commemorations include eating and drinking too much. Before we get into the recipe logistics, do you realize that Cinco de Mayo is the celebration of the Mexican’s army victory over French forces at the Battle of Puebla on May 5, 1862.
This past week I’ve been a Netflix addict to the show, “Turn: Washington’s Spies.” Seeing these events that have happened made me appreciate how easy our everyday modern life is. Although modern, many people struggle financially, which is ironic as humanity is wealthier today than ever.
There are many reasons to this, but as a personal trainer I’ve heard plenty of struggling stories. I’ve spent much time training low-income residents and one of the biggest misconceptions is that eating healthy is expensive. I believe that eating out is expensive, but when cooking at home it’s really not that difficult.
When I created this in Hannover it cost me about five euros to serve two people. In the states, vegetables are more expensive, but is still one of the most affordable meals to make.
The goal is to “spice up” a traditional vegetarian-based concoction and to make this a pocketbook-friendly recipe. I used different colored vegetables to give the regular fajita more splash and a rainbow-like appearance. Whenever we can taste the rainbow, it’s gotta be good. The twist is basically the corn and the spice mixture. Most traditional fajitas use oil, salt and pepper. You can add some flavor and heat with the spices below!
If you want an entire vegan meal, check out my vegan coconut flan recipe!
I wish you a happy Cinco de Mayo and hope we can all remember the past, which has created a brighter future for humanity.
Super Easy Vegan Black Bean Fajitas with a Twist
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
1 can of black beans, washed and rinsed
2 peppers (I used 1 red pepper and half of a green and yellow pepper), sliced
1 shallot (or small onion), chopped
1 garlic clove, chopped
1/3 cup corn, washed and rinsed
1/4 cup cilantro, chopped
1/2 tsp salt
1-2 tbsp olive oil
Optional "Twist" seasonings: 1/8 tsp cumin, Pinch of pepper, paprika and oregano, Splash of lemon or lime juice
Prep the vegetables. Start with one tablespoon of olive oil and heat in a pan. Cook the garlic and onion until fragrant and translucent. Add the peppers and salt and cook over medium heat for 3 to 5 minutes. Next, add the corn. If you need more olive oil, gradually add it to the pan so the vegetables don't "dry" out. Once the peppers and corn are edible you can add the black beans, cilantro and the remaining "optional" spices. Cook for 1 to 2 more minutes and then remove the pan from the heat.
Fajitas are that easy! What are your favorite vegetables or spices to add into fajitas? And remember to check out the vegan coconut flan recipe, its as simple as the fajitas!
Let's Connect! You can also save this recipe to your yummly recipe box!
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com