Black Bean Fajitas

These fajitas were inspired by the black bean soup posted a few days ago.  The citrus adds a nice tang and it is great that this is a meal for two.  Often, hubby and I have leftovers for DAYS.  Hubby doesn't like sour cream, but he enjoyed this and the soup as written - sour cream and all.

  1 Tbl Extra Virgin Olive Oil                                                     1/4 Tsp Ancho Chili Powder

  2 Tsp Ground Cumin                                                               1 Tbl Cilantro

  15 Ounce Black Beans                                                            1 Tbl Lime Juice

  1 Medium Orange                                                                    2 Tbl Reduced Fat Sour Cream

  1/4 Tsp Salt                                                                              4 Medium Tortillas

  1/4 Tsp Pepper                                                                        

Zest and juice the orange, add the lime juice and set aside.  Heat oil in a large saucepan over medium heat. Add cumin and cook, stirring, about 30 seconds. Drain and rinse beans and add to the pan along with the juices, salt and pepper.  Heat through, stirring often (up to 1/2 cup of water may be added if it gets too sticky, but don't add too much or your filling will be runny). Stir in dried  cilantro and sour cream.  Divide among tortillas and serve.

Per Serving: 508 Cal (21% from Fat, 17% from Protein, 61% from Carb); 23 g Protein; 12 g Tot Fat; 3 g Sat Fat; 7 g Mono Fat; 81 g Carb; 23 g Fiber; 9 g Sugar; 197 mg Calcium; 7 mg Iron; 372 mg Sodium