Veggie Fajitas (HC)
Ingredients
- 1 tsp olive oil
- ½ red onion, sliced
- ½ red pepper, sliced
- 75g mushrooms, sliced
- 80g courgette, sliced
- 1 tsp paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp dried oregano
- Black pepper, to taste
- Sprinkle chilli flakes, to taste (optional)
- 6 tbsp black beans, canned, drained and rinsed
- Squeeze of lime juice
- 1 medium wholewheat tortilla wrap
- 1 heaped tbsp sour cream
- 1 bowl spinach leaves (or any leaves)
Instructions:
Heat the olive oil in a large frying pan over a medium-high heat.
Add the onion, red pepper, mushrooms and courgette. Cook for 5–7 minutes, stirring occasionally, until softened but still with a little bite.
Add the paprika, cumin, garlic powder, oregano, black pepper and chilli flakes, if using. Stir well and cook for around 30 seconds.
Add the black beans and cook for another 2–3 minutes, stirring occasionally, until heated through.
Add a squeeze of lime juice, stir everything together, taste and add more seasoning if needed. Remove from the heat.
Heat a clean, dry frying pan over a medium heat. Add the tortilla and warm for approximately 30–60 seconds on each side, checking regularly to make sure it doesn't burn.
Place the tortilla on a plate and spread over the sour cream.
Add the spinach leaves, followed by the fajita vegetables and black beans.
Fold the tortilla around the filling and serve.
Note – The fajita vegetable and black bean mixture is great for batch cooking. Double or triple the ingredients and, once cooled, store in an airtight container in the fridge for up to 3 days. Reheat thoroughly, then serve with a freshly warmed wrap, spinach and sour cream.
For extra protein, add 75g Quorn mince, 100g halloumi, or 100g cottage cheese to the fajita filling. Alternatively, top with an extra 2 tbsp Greek yoghurt or increase the sour cream to 2 tbsp for additional dairy protein.