INGREDIENTS

For the fajitas:

Tortillas

3 Tablespoons Pompeian Gourmet Selection Extra Virgin Olive Oil

1 large bell pepper or 5-6 mini’s

1 cup halved brussels sprouts

1 8-ounce package Cremini mushrooms, sliced

1 can black beans, drained & rinsed

Shredded cheese

For the cilantro crema:

1 avocado

Handful of cilantro

Sea salt & pepper, to taste

2 Tablespoons Pompeian Gourmet Selection Extra Virgin Olive Oil

1 Tablespoon lime juice

3-4 garlic cloves

Red pepper flakes (optional)

PREPARATION

  1. Preheat oven to 400.
  2. Dice the veggies into thin strips and add to a large bowl. Toss in Pompeian Gourmet Selection Extra Virgin Olive Oil and seasoning.
  3. Spread the veggies onto a lined baking sheet and roast for 15 minutes. Toss the veggies and roast for 10-15 minutes more, until tender to your liking.
  4. Fill the tortillas with the veggies, any toppings you like, and a drizzle of the avocado sauce.