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. 



  • 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


  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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