Today is National Fajita Day! Celebrate the fiesta of flavor with a quick and satisfying meal perfect to beat the summer heat.

Ingredients

• 6 tortillas

For beans

• One 15.5-ounce can black, pinto or white beans
• 3 tablespoons water
• ½ teaspoon garlic powder

For vegetables

• 3 medium bell peppers (green, red, yellow or orange)
• 1 medium sweet onion
• 1-2 tablespoons olive or canola oil
• 2 teaspoons chili powder
• 1 teaspoon oregano
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste
• pinch of cayenne pepper or to taste

Directions

• Preheat the oven to 450 degrees F. Line two large baking sheets with foil or parchment paper and set aside.

Prepare beans

• Drain and rinse canned beans, and place in a small saucepan. Add 3 tablespoons of water and stir in ½ teaspoon garlic powder. Simmer beans on low for 8-10 minutes. Cover and set aside.

Prepare vegetables

• Slice the peppers and onion and place in a large mixing bowl. Drizzle with the oil and stir to coat.
• Combine herbs and spices in a small bowl, add to sliced vegetables and stir to coat thoroughly.
• Spread sliced vegetables onto the prepared baking sheets.
• Place in oven and bake for 10 minutes, flip and stir vegetables, then cook for 10 more minutes or until desired doneness.
• Warm tortillas and add in beans and roasted vegetables.

Optional serve with guacamole, reduced fat sour cream, salsa, sliced limes or fresh cilantro.

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