Veggie Fajitas

Yeah, I know.  It's another taco-like post.  But what can I say, I love tacos!  This time I changed it up by sizzling my veg to create fajitas.  There is a difference.  I also love the combing black beans, corn, red bell pepper, and red onion together in any south-of-the boarder dish I create.  I feel it is sort of a staple or mirepoix.  I often rely on these items when I need a quick dish. They are cheap and always in my pantry.

This evening's meal is vegetarian, gluten-free, and can be made in under 30 minutes.  With the bulk of the veggies and beans there is no need for any meat.  Garnish with a side of sour cream, cheese, and avocado and you are good to go.

Veggie Fajitas & Spanish Rice

1 teaspoon extra virgin olive oil
1 red onion, thinly sliced
2 red bell peppers cut into 1-1 1/2 inch strips
1 cup thawed frozen corn
1 can black beans, rinsed and drained
1 can fire roasted tomatoes (preferably with peppers, onions, and garlic)
1 tablespoon tomato paste
1 teaspoon chili powder
1/2 teaspoon cumin
Salt to taste
Pepper to taste
Warm corn tortillas

2 teaspoons olive oil
1 white or yellow onion, diced
1 cup brown rice
3 cups reduced sodium chicken broth
1/2 cup thawed frozen peas
1/2 cup carrot, diced
1 teaspoon chili powder
1 tablespoon tomato paste
Salt & pepper to taste

Heat a large non-stick skillet over medium heat.  Swirl the olive oil into the skillet.  Add the red onion and cook, stirring occasionally until the onion softens (about 5-7 minutes).  Add the pepper strips.  Cook stirring occasionally until the peppers begin to soften (another 5-7 minutes).  Add the corn, black beans, and tomatoes stirring occasionally until the juices begin to thicken.  Stir in the tomato paste.  Cook another three minutes or until the mixture is thickened.  You can add salt and pepper to taste.  Serve with the tortillas.  Garnish with sour cream, cheese, and avocado if you please.

To make the rice, heat 2 teaspoons olive oil in a large stockpot.  Add one diced white or yellow onion.  Saute until the onion is soft and translucent.  Stir in one cup brown rice.  Stirring frequently, cook the rice until it is a golden brown then add 3 cups reduced sodium chicken broth.  Stir until combined then reduce the heat to medium-low and simmer until the rice has absorbed all of the broth.  Stir in 1/2 cup thawed frozen peas, 1/2 cup chopped carrot, 1 teaspoon chili powder, and 1 tablespoon tomato paste.  Cover and shut of the heat.  Let the rice set for 5-7 minutes.  Fluff with a fork or spoon and serve.  You can salt and pepper to taste.