Ingredients

• Ingredients Scale 1x2x3x 1 tablespoon olive oil or 1/4 cup water (for water saute) 1 small white onion, sliced 1 red bell pepper, cored and sliced 1 yellow bell pepper, cored and sliced 1 green bell pepper, cored and sliced 1 teaspoon chili powder 1 teaspoon cumin 1 teaspoon garlic powder 1/4 – 1/2 teaspoon chipotle or cayenne powder, optional 1 can (15 oz.) black beans, drained and rinsed 1/2 teaspoon mineral salt 6 corn or flour tortillas 1/4 head of cabbage, shredded (optional), to serve lime wedges, to serve Guacamole 2 – 3 avocados 1 small jalapeno, most seeds removed and diced 1/4 red onion, diced small handful cherry tomatoes, quartered or 1 small tomato, diced 1/2 teaspoon mineral salt, or to taste few sprigs cilantro leaves, diced 1 lime, squeezed

Preparation

• Instructions Guacamole: Cut avocados in half lengthwise, remove seed and using a spoon scoop out the flesh, place in medium size bowl. Using a fork cut the halves into large chunks and mash about 1/3 – 1/2. Add diced jalapeno, onion, tomatoes, mineral salt and lime juice. Mix to incorporate. Add in chopped cilantro and mix again gently. TIP: To keep your guacamole from browning, pack your guacamole well, add about 1/4 – 1/2 inch water over top and place in the fridge. When ready to serve, drain water, mix and serve. This will keep air away preventing oxidation. Fajitas: In a large skillet or wok, heat oil/water over medium high heat, add the onions and bell peppers, cook for about 6 – 7 minutes, stirring occasionally. Add the chili powder, cumin and garlic powder, and optional chipotle/cayenne, and cook 1 minute more. Add black beans and cook until heated through, about 3 more minutes. Adjust seasoning to taste adding anything extra you like. Tortillas: Warm the tortillas. I like to heat mine carefully over the open flame of the stove top. Assemble: Serve layering the fajita mix on top of each tortilla, then add cabbage and a nice helping of guacamole. Top with a squeeze of lime to each taco if you like. Serves 3 generously. Store: Leftovers can be kept in the refrigerator for up to 4 – 5 days, in a covered container.