Veggie & Black Bean Fajitas

I made these tonight for dinner. I used squash & mushrooms, but really, you could use any veggies you have on hand, as long as their flavor is compatible. (Brussels-Sprout Fajitas would prbably be pretty nasty, for example).
Ever since I discovered them, I have been using frozen bell peppers and onions for recipes. Just look for the "bell pepper trio" or "pepper and onion stir-fry" in the frozen vegetable section. It will be a blend of red, yellow, & green bell pepper and onion, cleaned and cut into strips ready for cooking. It's cheaper than fresh red & yellow bell peppers, won't go bad in the produce drawer, and did I mention it's already cleaned and cut? I also buy and use frozen diced onion, and those jars of minced fresh garlic in olive oil. So convenient, less wasteful, not expensive, and lets me use smaller amounts when cooking for 1 or 2 (which is most of the time).

Ingredients:
3 smallish summer squash and/or zucchini, about 2 C when sliced
1 small onion (1/2 C diced or sliced)
2 Tbsb minced garlic
1 C sliced mushrooms (I used re-hydrated dried shitake, but use whatever you've got)
1 C bell pepper strips, any combination red, yellow, & green
1/2 C black beans, canned or home-cooked & drained (I like Trader Joe's Cuban Black Beans)
2 Tbsp fajita spice mix, or 1/2 store-bought packet
3 Tbsb olive oil
Flour or corn tortillas
cheddar or jack cheese
favorite toppings, such as salsa, guacamole, sour cream, etc

Directions:
Cut the squash into quarters, lengthwise, then slice 1/4 inch thick. Heat oil in large skillet over medium-high heat. Add prepared vegetables, mushrooms, onion, garlic, & fajita seasoning; stir to coat everything with the oil and seasoning. Turn heat up to high and cook, turning and stirring only occasionally, until vegetables soften and begin to brown nicely. Do not stir too much, or the delicious browning will not occur and your veggies will be soggy. Add the beans and stir to combine; if beans are juicy allow excess moisture to cook away. Remove from heat and serve with tortillas, cheese, and any desired toppings. For maximum nutrition, use either whole-wheat or flour tortillas, which make a complete protein when eaten with beans.

Carnivorous Additions:
Bacon makes everything better, so add a few slices of cooked, crumbled bacon. Cooked chicken and/or shrimp sauteed in a little more fajita seasoning and olive oil or water will add extra protein & flavor- you won't need much, just a few small pieces per fajita, on top of a hearty helping of veggies.

Fajita Spice Mix

3 Tbsp. cornstarch
1 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
2 tsp. bouillon, or one large cube (chicken, beef or veg, whichever kind of fajitas you usually make)
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1 tsp. cumin
1 Tbsp sugar (don't leave out; enhances browning & "sizzle")

Combine all ingredients thoroughly and store in an airtight container. Recycle an old, empty spice bottle, perhaps- but be sure to label it! 3 Tbsp is about equal to a store-bought packet of fajita mix.

The flavor that is missing from this blend is lime- commercial fajita mixes have "lime juice solids". Simply add the juice of one lime (About 2-3Tbsp) to your finished fajitas after cooking, when you remove the skillet from the heat. Lemon juice is an acceptable substitute, or if you don't usually keep either on hand, reduce the cayenne in the spice mix and add some lemon-pepper seasoning. Or leave the pepper as it is, and add some lemon or lime zest.