Fresh Veggie Fajita Bowls

Fresh Veggie Fajita Bowls

For the Veggies:
• 2 tablespoons oil
• 1 red onion, thinly sliced
• 1 green bell pepper, sliced into strips
• 1 yellow or red bell pepper, sliced into strips
• 1 tsp. minced garlic
• 1 yellow summer squash, halved and sliced into strips
• 1 zucchini, halved and sliced into strips
• 1/2 cup salsa
• 1 tsp. ground cumin
• 1/2 tsp. salt

For the Beans:

• 1 can beans (black, pinto or chili beans), rinsed and drained
• 1 can Rotel
• 1 tsp. chili powder
• 1 tsp cumin
• 1 tsp coriander

Extras, if you want:
• Lettuce
• Sour Cream
• Cheese
• Salsa
• Guacamole

First, get the beans going… Combine all ingredients in a saucepan and heat over medium low heat, stirring occasionally.

Next, get the veggies going… Heat oil in a skillet over medium high heat. Add onions, peppers, and garlic; stir to coat with oil. Reduce heat to medium, and cook for 5-7 minutes. Stir squash and zucchini in and add salsa, cumin, and salt. Cover, and cook for 5 minutes. Uncover and continue to cook another 2-3 minutes.

Serve the veggies on top of the beans and garnish as you like.

Enjoy!