Who doesn’t love a good Mexican dish, especially when it can be prepared and enjoyed without all the extra calories.
Starting with a heaping skillet full of sliced veggies… red, green and yellow bell peppers and a large onion. Sautéed in a little EVOO, not more than a tablespoon or two needed, once the veggies start to cook down, they provide enough ‘juice’
While veggies are cooking down and becoming soft, I made a brown rice with spices and black beans. Stirring in cumin, chili powder and smoked paprika before cooking the rice helps to get the flavor soaked into the rice. Once rice cooked, I added a can of black beans *drained* and allow to cook on stovetop on low to make sure beans are completely heated through.
Once veggies are cooked and soft, I remove them to another dish and add my pound of raw, shelled, deveined and tails removed shrimp. cooking 2-3 minutes on each side. Once pink and opaque, I add the veggies back to the skillet. Served with or with a tortilla wrap, the fajita shrimp and veggies and ready to go. Where added calories come into play is the addition, sour cream, cheese and guacamole. What those added empty calories!