Black Bean & Bell Pepper Fajitas with Guacamole

Directions

1. Rinse and dry the bell peppers, then remove seeds and slice into thin strips. Transfer to a bowl.
2. Peel and thinly slice the red onion into half rings; add to the pepper bowl and set aside half of the garlic for the guacamole.
3. Halve the avocados and scoop the flesh into a separate bowl with the minced garlic; reserve half the garlic for the guacamole if desired.
4. Heat a skillet over medium-high heat and coat the bottom with a small amount of coconut oil.
5. Add the peppers, onion, and minced garlic from the bowl; cook, stirring often, until the vegetables are tender-crisp, about 4–5 minutes.
6. Rinse and drain the black beans.
7. Warm the tortillas in a separate pan, the oven, or the microwave if desired.
8. Stir the beans into the skillet with vegetables; season with chili powder, cumin, salt, and pepper, cooking 1–2 minutes until heated through.
9. Mash the avocado with lime juice, salt, and pepper until smooth; fold in chopped cilantro reserved for garnish and set aside.
10. Cut the remaining lime into wedges for squeezing at the table, then assemble by spooning fajita filling into tortillas and topping with guacamole, cilantro, and lime wedges.