Sizzling Fajitas

Makes 2 servings

Ingredients:

1 tablespoon chili powder

1 clove garlic, minced

1 tablespoon olive oil

1 tablespoon lime juice

1 pound shrimp, peeled and deveined with tails removed

1 red bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

1 red onion, thinly sliced

1 jalapeno pepper, minced

Fajita-size flour tortillas

Favorite toppings

Directions:

In a medium bowl, whisk together chili powder, garlic, salt, oil, and lime juice.  Ass shrimp, and toss to coat.  Let marinate for 10 minutes.

Heat a large skillet over medium-high heat.  Spray with nonstick cooking spray.  Add red and orange peppers, onion, and jalapeno.  Sauté until tender, about 7 to 8 minutes.  Transfer to a bowl, cover with foil to keep warm.

In the same skillet, add shrimp with marinade.  Cook shrimp about 2 minutes on each side. 

Serve shrimp, onions, and peppers in flour tortillas and garnish with favorite toppings.

Black Beans:

Ingredients:

2 teaspoons olive oil

½ yellow onion, diced

2 garlic cloves, minced

2 teaspoons chili powder

1 bay leaf

1 14-ounce can black beans, rinsed and drained

1 tomato, diced

Salt and pepper to taste

½ cup water

Directions:

Heat the olive oil in a large skillet over medium heat.  Add the onion and garlic.  Sauté until the onions are translucent, about 5 minutes.  Stir in the chili powder and bay leaf.  Cook 2 to 3 minutes.  Add the black beans, tomato, salt, pepper, and water.  Bring to a low boil.  Reduce heat to a simmer, and cook for 30 minutes, until done.