Black Bean Fajitas

Lately I have been trying to find all kinds of new ways to get my kids to not only try new things, but eat veggies and protein. They are not picky eaters by any means, but it takes them forEVER to eat meat, and I just don’t like having to sauce/butter/cheese up the vegetables. That basically negates eating the vegetable in the first place.

The other day I was on pinterest looking for healthy recipes that I could try for the kids. I came across Black Bean Fajitas. I don’t remember which recipe I read originally, but I just kind of made my own up based on what I thought I could get them to eat. Once I started cooking them, I realized if they saw what was in it, I might get a million questions, rather than them just tasting it to determine if it was good. So I decided to make theirs into a quesadilla. Perfect way to hide everything!! I would show you a picture, but all you would see is a tortilla, not very appealing. I had mine in a bowl. Brent loaded his up in tortillas just like fajitas and loved it. In fact I still had some left over one morning this weekend so I put it in the skillet with a couple of egg whites for breakfast, along with some quinoa. It made an amazing omelet!


I had three small bell peppers, orange, yellow, and red. I diced them up so they would be easier to eat, along with half of a red onion. I put those in the skillet to cook with a little extra virgin olive oil, since they take the longest. Once the onions started becoming a little translucent, I put in a diced zucchini, corn kernels, and cooked and rinsed black beans. Then I sprinkled on a packet of fajita seasoning, but you could use taco seasoning or a liquid fajita marinade too. Once everything was heated through and coated with seasoning, I layered it in a quesadilla with some cheese and quinoa. Put a spoonful of sour cream on their plates and they were done. Super healthy and delicious, because there was nothing left from those two! I topped mine with some fresh cilantro and tomatillo salsa, along with a dollop of sour cream. It was so good, and definitely filling. I told the kids it was beans, peppers and cheese. They didn’t even know about anything else inside and since it tasted good, they didn’t care!

I think the kids liked it because they didn’t have to work to chew it or have it fall apart because what was inside was chopped so small.

Tonight I am making Tofu Tacos again – by request from my husband! Can you believe it?? As we have been re-evaluating our eating habits, we are realizing we actually like all kinds of other things, and by we, I mean him. Ha. He tells me all the time, he couldn’t have imagined himself liking veggie burgers, tofu, or sushi, or even considering eating meals that didn’t have some large portion of meat in them. I don’t think we will ever cut it out completely, but it is just going to become less and less. So here is to learning about healthy protein alternatives for meals!

My dinner menu this week is:
Sunday night: Veggie Burgers with Grilled Broccoli
Monday night: Tofu Tacos with Quinoa
Tuesday night: Veggie Spaghetti
Wednesday night: Leftovers
Thursday night: Breakfast (Egg white omelets with black bean breakfast sausage)
Friday night: Eat Out
Saturday night: Crock Pot Pork Loin with mashed Butternut Squash and Asparagus

This past weekend we had some friends over to help us clear out some of the underbrush from the trees in the back. Really, the guys did that while the wives had some wine and the kids played. For dinner I had some thin crust pizza dough which I topped with pesto, marinated artichokes, mozzarella cheese, italian sausage, and fresh basil. It was so so good. For the kids I topped theirs with pepperoni and black olives. Both were great and there were almost no leftovers. Easy meal to feed a crowd. The guys got a ton of yard cleared, its so nice to finally be able to walk around down there. We cleared a big spot to put out some deer corn, right by where we saw some fresh tracks. A couple more weeks and we might just have the whole lot cleared back there!


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