Start by slicing your bell peppers and onions into thin strips. You can use any combination of colors for a vibrant dish.
In a large skillet, heat a splash of oil over medium heat. Add the sliced bell peppers and onions. Sauté for about 5-7 minutes until they are soft and slightly caramelized.
While the veggies cook, rinse and drain your black beans. Once the veggies are cooked, push them to one side of the skillet and add the black beans to the other side. Heat for about 3-4 minutes until warmed through.
Mix the black beans with the sautéed veggies and stir well. Season with salt, pepper, and any other spices you love, such as cumin or chili powder, for an extra kick.
In a separate pan, warm your tortillas for about 30 seconds on each side until they are pliable. You can also wrap them in foil and place them in the oven to warm.
To assemble, take a warm tortilla and spoon a generous portion of the black bean and veggie mixture into the center. Top with guacamole, salsa, and your choice of sour cream.
Fold the tortilla over the filling, and your Black Bean Fajitas are ready to be enjoyed. Serve immediately with extra toppings on the side.
