Grilled Pepper Fajitas with Aromatic Black Beans

Had two leftover bell peppers after making this pot of deliciousness so we decided to make fajitas.

One thing I've learned making vegan meals for non-vegans is that a handful of aromatics (garlic, onions and fresh herbs) really goes a long way. Much of what we "taste" is really about what we smell, so a sure-fire way to get people excited about eating whatever you're serving is to get some good kitchen smells going.

These would work just fine with a simpler guac (or even plain avocados) and black beans straight from the can, but it's really worth a few minutes of chopping to go the full Monty. Even if you're not trying to win-over non-vegans, do it anyway. It's delicious.

The third version of this herby guac (para bailar la Bamba) with some pimped up black beans add a substance and texture that turned what would otherwise have been "one of those lame veggie wraps" the Bear turns his nose up at into a hearty, flavorful dinner.

We also fired up some of these strawberry-lime bananas for dessert.

Fast. Filling. Fab-u-lous.

Aromatic Black Beans

14oz can of black beans
4-6 cilantro stems (or the whole sprig, it's up to you)
1 garlic clove, crushed or pressed
1/4 cup chopped onion
pinch finely minced red chille
pinch of salt

Combine everything in a saucepan and simmer 15-20 minutes on medium-low heat.
While that's going on, make the guac and set it aside while you grill the veggies.

Grilled Pepper Fajitas
makes 4-6, depending on serving size

1 each red and yellow bell pepper, sliced lengthwise
1/2 onion, sliced lengthwise (use the other half for the guac and beans)
3-way guacamole
aromatic black beans
4-6 whole wheat tortillas

Lightly oil a grill pan and lay the peppers and onions out in a single layer. Cook over medium heat, turning as needed, until they are done to the tenderness of your liking. If you don't have a grill pan, you can just saute them in a skillet.

Remove and set aside. Quickly warm the tortillas in the same pan, about a minute on each side.

Assemble the fajitas with guac, beans and veggies.

Enjoy!

Eggplant Caponata with Bell Peppers

Photo & Recipe courtesy of La Vita Saporita

Food Photography.
Add this to the long list of things for which I do not possess any God-given talent.
But please don't judge the caponata unfairly as a result. It ain't pretty, but it's delicious!

Eggplant Caponata with Bell Peppers
Serves 6

It's worth mentioning that Caponata is a Sicilian aubergine dish normally made with celery, aubergines (eggplant), vinegar and capers. This regional twist substitutes the celery with bell peppers. Actually, this whole recipe is an exercise in approximation so be as creative with it as you like!

1/2 cup (100g) olive oil
2 large eggplants (1-3/4 pounds/1kg), diced or sliced in strips
1 celery stalk chopped (apparently optional, but probably good too)
1 each red and yellow bell pepper, sliced in strips (optional if you use celery, but why not both?)
1 onion, thinly sliced (I used two)
14oz (500g) ripe tomatoes, peeled and diced (fresh is best, but canned is ok too)
1/2 cup white wine vinegar (we used red, worked fine)
1-1/2 teaspoons sugar
1 cup pitted olives (black or green)
3 tablespoons (50g) capers (we used a whole cup in lieu of the olives)
Salt and pepper, to taste
Freshly torn basil leaves, to garnish

Firstly, you must must must sweat the eggplant. Unless, as Rhea commented below and Savuer confirmed, you're using smaller ones that you know don't need it.

Cut it lengthwise in thick slices and rub them lightly with salt on both sides. Place them vertically in a colander and let them sweat for at least an hour. This will pull the bitterness out of the flesh and leave them delightfully sweet. Rinse them, pat them dry with a paper towel and slice them lengthwise in strips.

In a large skillet, fry the onions in the oil until golden. Add the eggplant and peppers and cook "until the colors are vibrant." Technically the eggplant is supposed to be cooked in a separate skillet and combined in the last 10-15 minutes of cooking but honestly, I couldn't be bothered. It still tasted great.

Next, add in the tomatoes (and celery if you're using it) and cook until heated through, about 10-15 minutes. Season with salt and pepper to taste.

Pour in the vinegar, sprinkle in the sugar, capers and olives and bring to a boil. Then simmer over low heat until the vinegar has evaporated, approximately 10-15 minutes.

Remove from heat and serve with freshly chopped basil. If you happen to have some vegan parmesan, that would be a lovely addition as well.

Nota bene: This doubles as a fabulous antipasto when served cold.
Buon appetito!

Update: a tablespoon each of pine nuts and golden raisins would be a great addition.
Add them in at the same time as the capers and olives.