Black Bean Fajitas with Blue Corn Cakes

Maybe one of these days I will make a pumpkin recipe for the fall.  Until then, I will continue to make fajitas.  I’m not going to lie.  I originally planned to make blue corn tortillas, but I failed miserably.  The blue corn cakes were alright though. 

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Ingredients

Fajitas

• ½ medium onion, sliced
• 3-5 cloves garlic, minced
• ½ red bell pepper, sliced
• ½ green bell pepper, sliced
• 2 cups mushrooms (I used oyster), sliced
• 2 vine-ripened tomatoes, chopped
• 2 tsp. chili powder
• 1 tsp, cumin
• 1 tsp. coriander
• 1 pinch cayenne pepper
• Salt and pepper to taste
• 1 16oz. can black beans, drained
• ½ can tomato paste
• 1 tsp. blackstrap molasses

Blue Corn Cakes

• 1 cup blue cornmeal
• 1 cup water
• 1 lime, squeezed
• ½ tsp. salt

Method

1. For fajitas, heat skillet or pan on stove with medium-high heat
2. Add all fajitas ingredients up to spices and sauté for approximately 5 minutes
3. Add spices and sauté for approximately 2 more minutes
4. Add beans, tomato paste, and molasses
5. Set temperature on stove to low
6. Let simmer for 5-10 minutes
7. For cakes, preheat oven to 400°F
8. Add all blue corn cake ingredients into medium bowl and mix
9. Add extra water or cornmeal to reach dough-like consistency
10. Form into balls and place on parchment-lined baking sheet
11. Smush balls down into cake shapes
12. Bake for 10-15 minutes or until a crust forms on cake’s outer layer
13. Serve with all your favorite condiments (I recommend guacamole and hot sauce)
14. Enjoy!

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