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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HEALTHY VEGAN Cookbook:
BISH BASH BOSH Cookbook:
BOSH! Cookbook:
BOSH! was created by Henry Firth & Ian Theasby
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Chicken Fajitas Recipe : Chicken Fajitas Recipe: Cut Onions
Cut onions into strips when starting a chicken fajitas recipe. Find out how to cut onions into strips with expert tips from a chef in this free video on how to make chicken fajitas.
Expert: Jeanette Herrera
Bio: Jeanette Herrera has been doing hair for more than 20 years, and she loves to use her hands.
Filmmaker: joseph wilkins
Fan-Favorite Ultimate Fajitas with Tyler Florence | Tyler's Ultimate | Food Network
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Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.
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Fajitas
RECIPE COURTESY OF TYLER FLORENCE
Level: Intermediate
Total: 3 hr 10 min
Prep: 50 min
Inactive: 2 hr
Cook: 20 min
Yield: 6 to 8 servings
Ingredients
Marinade (Mojo):
1 orange, juiced
2 limes, juiced
4 tablespoons olive oil
2 garlic cloves, roughly chopped
3 chipotle chiles, in adobo sauce
3 tablespoon roughly chopped fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt
2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
Salt and pepper
Fajitas:
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
Lime juice, olive oil, optional
12 flour tortillas, warm
For Serving:
Guacamole, recipe follows
Good quality store bought salsa
Guacamole:
5 ripe Hass avocados
3 to 4 limes, juiced
1/2 small onion, chopped
1 small garlic clove, minced
1 serrano chile, chopped
1 big handful fresh cilantro leaves, roughly chopped
Kosher salt and freshly ground black pepper
Drizzle olive oil
Directions
For the marinade: In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
Preheat a ridged grill pan on high heat.
Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
For the fajitas: Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
Thinly slice the steak against the grain on a diagonal.
To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
May also be served with sour cream and shredded cheese.
Guacamole:
Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.
Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
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Fan-Favorite Ultimate Fajitas with Tyler Florence | Tyler's Ultimate | Food Network