- 1/4 cup olive oil
- 2 onions 1/2 chopped, 1 1/2 thickly sliced
- 1 15 oz pinto beans drained and rinsed
- 1/2 cup medium salsa
- 2 bell pepper (red, yellow) thickly sliced
- 11/2 tsp cumin
- 1 1/2 tsp chili powder
- 1 lb skinless halibut cut into 2 in. chunks
- 1 cup fresh cilantro coarsley chopped
- 8 corn tortillas warmed
- guacamole, and lime wedges for serving
- Preheat the broiler. Heat 1 Tbsp. olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, 3 minutes. Add the beans, salsa, and 1/2 cup water. Cook over low heat, stirring occasionally, until thickened, about 8 minutes, season with salt.
- Meanwhile, toss the bell peppers and sliced onions with 2 Tbsp olive oil, 1 tsp cumin, 1 tsp chili powder, and 1/2 tsp salt on a rimmed baking sheet. Broil, without stirring, until the vegetables are browned around the edges, 4-6 minutes.
- Toss the fish with the remaining 1 Tbsp olive oil and 1/2 tsp cumin and chili powder, season generously with salt. Scatter over the roasted vegetables and broil until the fish is just cooked through, 3-4 minutes.
- Stir the cilantro into the beans and divide among the plates. Serve with the fish, roasted vegetables, tortillas, guacamole, and lime wedges. Enjoy!
Recipe adapted from Food Network