No-Meat Fajitas

• 1 yellow onion, cut into thin strips
• 1 tbsp. canola oil
• 2 red, yellow or green peppers, cut into strips
• 2 cups carrots, cut into strips
• 1 tbsp. chopped garlic
• 1 can black beans, drained
• 1 can roasted tomato puree
• 1 can corn kernels
• 2 tbsp. jalapeno (optional)
• 1 tbsp. taco seasoning
• 1 tsp. salt
• 1/2 tsp. pepper
• 12 tortillas
• 12 oz. cheddar cheese, grated
• sour cream, optional

Slice the onions, peppers and carrots into thin strips before cooking. These stringy veggies hold onto each other during cooking so they don't fall out the far end of your tortilla as soon as you take a bite.

In a large non-stick skillet, heat the oil on high. Saute onions and peppers until they are slightly charred. This method imparts a hearty, smoky flavor that substitutes for the grilled flavor of typical fajita meats. Let onions sit without stirring for about 45 seconds to a minute until they start to brown. Keep cooking this way for about two minutes then add the peppers and carrots and continue searing until all veggies have a bit of char. The key is to let the ingredients sit until just before they begin to burn, then stir and repeat. This is what gives fajitas their signature sizzle.

Add the minced garlic and continue cooking on high until garlic begins to brown. Stir in salt and pepper and reduce heat to medium.

Add the chopped broccoli, beans, corn, tomatoes and jalapenos and stir to combine. Add taco seasoning and cook on medium heat for 15 minutes, stirring occasionally.

Place a dollop of fajitas in the middle of a warm tortilla, top with sour cream and cheese and enjoy!