Steps: - In a small bowl use a fork to smash the avocado, then stir in garlic powder, lime juice, cilantro, and season with salt to taste. Set aside.
- To make the fajita mix, take the bell peppers and onions, and chop them into long strips. Mince the garlic clove and set aside. Finley chop the cilantro as well.
- In a small bowl, mix the salt, black pepper, garlic powder, chili powder, paprika, and cumin.
- Heat the oil in a large frying pan and fry the onion and garlic for 1 minute, then add in the rest of the bell peppers. Then add the spices and stir. Cook for a couple of mins more until the spices become aromatic, then add half the lime juice. Transfer to a dish, leaving any juices behind, and keep warm.
- Rinse the black beans from the can, then pour into the same pan. Then add the remaining lime juice, garlic powder, and salt. Stir the beans around the pan to warm them through and help them absorb any flavours of the fajita mix, then stir in the cilantro. Let them simmer for 5-8 minutes. Black beans should thicken and liquid should slightly reduce.
- In the medium pan, cook the tortillas until golden brown, then store in a heat pack.
- To assemble: take a cooked flour tortilla, and spread inside with sour cream. Then add black beans and fajita mix. Lastly add guacamole and mexican cheese on top, wrap it up, and enjoy!
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