How To make Live Well: Bean Fajitas
4 lg Flour tortillas [9-inch]
2 ts Vegetable oil
1 Onion, chopped
1/2 Sweet red or green pepper,
-chopped 1 sm Zucchini, chopped
2 Garlic cloves, slivered
1 1/2 ts Chili powder
1/2 ts Ground cumin
19 oz Canned black beans,
-drained and rinsed 1/4 c Chunky salsa
1/4 c Fresh coriander, chopped
1/3 c Lettuce, shredded
1/3 c Tomato, chopped
1/3 c Low-fat plain yogurt
1/3 c Monterey Jack cheese
Wrap tortillas in foil; heat in 300F 150C oven for about 10 minutes or just until warm. Meanwhile, in large nonstick skillet, heat oil over medium heat; cook onion, sweet pepper, zucchini, garlic, chili powder and cumin, stirring occasionally, for about 7 minutes or until softened. Add black beans and salsa; cook for about 5 minutes or just until moisture is evaporated. Stir in coriander. Divide bean mixture among tortillas; sprinkle with lettuce and tomato. Dollop each with yogurt and sprinkle with cheese. Roll up. Per Serving: about 805 calories, 35 g protein, 19 g fat, 127 g carbohydrate very high source fibre, excellent source calcium and iron Source: Canadian Living magazine [Jan 96] Presented in an article by Carol Ferguson. Recipes from Canadian Living Test Kitchen. [-=PAM=-] PA_Meadows@msn.com
How To make Live Well: Bean Fajitas's Videos
Vegan Fajitas recipe
Ingredients:
red peppers
orange peppers
yellow peppers
1 oniion
beans
red skin potato/potatoes
mushrooms
almond tortillas
gucamole
salsa
cherry tomatoes
Seasonings:
black pepper
salt
cumin
chipotle
garlic powder
turmeric
nutritional yeast
oregano
chili powder
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How to Make a Quick VEGAN MEXICAN Fajitas ????
We challenged ourselves to create the ultimate healthy fajita and we think this combination of peppers, beans, guacamole and salsa hits the spot!
Perfect for a quick easy meal which is fun to cook and packed full of colour!
Here’s all the things you need to know!
INGREDIENTS:
Olive oil for frying
1 onion
2 garlic cloves
6 mixed peppers
1/2 tbsp dark brown sugar
1 tsp hot chilli powder
1 tsp ground cumin
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp garlic powder
A pinch of black pepper
1 x 400g tin kidney beans
30g fresh coriander leaves
1 x 400g tin refried beans (optional)
1 x portion of Perfectly Boiled Rice from BOSH! - or use one packet of pre-cooked rice
1 x portion of guacamole
1 x portion of salsa
6 Large tortillas
3 limes
50g tortilla chips
Salt and pepper
METHOD:
Add a little oil to the frying pan | Peel and finely slice the onion and garlic add them to the pan | Cut the peppers in half, cut out the stems and seeds, slice the flesh into 5mm strips and add them to the pan | Sprinkle over the brown sugar and a pinch of salt
Put the chilli powder into a small bowl with the cumin, paprika, cayenne pepper, garlic powder and a pinch of salt and pepper | Stir to mix and then tip over the peppers in the pan | Reduce the heat a little, then cook for 30 minutes until soft, stirring regularly so that the peppers don’t stick to the pan
Meanwhile, drain the kidney beans and tip them into a serving bowl | Chop a third of the coriander leaves and add them to the kidney beans | Spoon the refried beans, if using, into another bowl | Tip the cooked rice into another bowl | Spoon the guacamole and salsa into separate serving bowls
Put the tortillas on to an ovenproof plate or baking tray, cover with foil and put into the oven to warm
The peppers are ready when they look well fried (but not blackened), are soft and taste sweet and delicious | Transfer them to a serving bowl | Take the tortillas out of the oven and transfer them to a serving plate
Cut the limes into quarters | Roughly chop the remaining coriander leaves | Fill a bowl with the tortilla chips
Take all the separate bowls to the table | Fill the fajitas with delicious dollops of everything and roll them up to enjoy!
This recipe has been taken from out first cook book BOSH!
???? Our brand new book, “BOSH! Healthy Vegan” drops December 26th, preorders are now live -
All the love, Henry & Ian x
#vegan #bosh #veganmainstream
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OIL-FREE VEGAN FAJITAS ???? Easy recipe that will knock your socks off!
Plant Based Vegan Fajitas are a good go to meal when you are pressed for time. They are very satisfying and lend themselves to so many different variations. You can use different mixtures of veggies every time you make them to keep it interesting and of course you can top them with your favorite hot sauce, salsa, guacamole, fresh jalapeños and even our delicious nacho cheese sauce! If you are pressed for time, you can use store bought corn tortillas or if you want a special treat you can make our homemade corn tortilla recipe to serve them on.
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Tempeh Black Bean Fajitas
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Vegan Fajitas with Spicy Charro Beans
Ingredients
FAJITAS
6 Large Portabello Mushrooms cut in strips
Seasoned with Garlic and Herb seasoning blend, Black Pepper
2 Zucchini
1 Summer Squash
1 Onions
3 Bell Peppers (red, green, orange)
CHARRO BEANS
2 Cans Black Beans
2 Cans Pinto Beans
4 Romano Tomatoes Diced
1/2 Onion Diced
3 Serrano Peppers Diced
1/4 Cup Cilantro Chopped
1.5 TBS Taco Seasoning
1 TBS Garlic
GUACAMOLE
4 Avocado's
1/2 Lime Juice
Pink Salt
FRUIT DRINK
Frozen Fruit (Watermelon, Pineapple, Mango, Strawberries)
1/2 Lime Juice
1 Cup Water
Live From The This Morning Forest: Donal's Delicious Roasted Veggie Fajitas | This Morning
Donal is lighting up the campfire in our forest ready to cook the ideal sharing family feast. He’ll be combining simple homemade flatbreads, caramelised roasted veg and fiery salsa, to create the ultimate meat-free fajita.
Broadcast on 05/05/22
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