This dish will make you wish you had packed margaritas.
*1 large yellow onion
*2 large red bell peppers
*2 zucchini squash
*1 portabello mushroom
*1 tsp dried basil
*1 tsp cayenne pepper
*1 tsp salt
*1 tsp pepper
*1 lime (optional)
*1 cup dehydrated black beans
*1 cup cheese (shredded or diced)
*8 flour tortillas
Prepare the black beans by adding to 1-1/2 cups of boiling water and allowing to simmer for 5 minutes
Split the avocado in half and remove the peel and pit. Cut the halves into thick wedges.
Dice the remaining veggies using the side of your metal spatula as a knife and the (clean) bottom of your frybake as a cutting board
Toss all of the veggies (except avocado) into the frybake and coat with olive oil and seasonings.
Sautee the vegetables in a pan for about 5 minutes or until tender.
For each Fajita take a tortilla and layer with black beans and the grilled vegetables, and top with slices of avocado.
(You may substitute or add other vegetables — such as different squashes or sliced carrots — depending on season and personal tastes.)