Veggie/Vegan Mexican Fajita Stack
Updated: Jan 5
I have slightly made this by accident, as I didn't want the wholemeal wraps my family were having, just the ingredients! I had to blog it straight away because it was soooo good! You can add black or kidney beans, and stir fry any other veg in the fajita spices. Great for using up left over cauliflower, broccoli, green beans etc. This recipe is enough for 2:
1 medium onion, sliced
1 large red pepper, sliced
2 garlic cloves, roughly chopped
1 tsp paprika
1/2 cumin powder
1/2 tsp chili powder or flakes
1/2 tsp ground coriander
a few slices of red or white cabbage, shredded
1 handful of grated cheese - vegan cheese works well!
1 tsp of sliced jalapeño peppers from a jar
1/2 an avocado, sliced
1/2 a lime, juiced
2 tbsp olive oil
Salt and black pepper
Prepare all of your ingredients and then heat a wide frying pan and add the olive oil when it's hot. If you do it this way round, you won't burn the oil.
Add the onions and a couple of minutes later, the garlic. Then sprinkle over the 4 spices one by one. Stir to mix, then add the peppers and another dash of olive oil if you need to. Lightly fry until the peppers and onions are soft, then season with a little salt and a good grind of black pepper.
Warm up 2 pasta style bowls, then layer up first the pepper and onion mix, then the red cabbage, then the avocado slices, then the cheese and finally the jalapeño peppers on the top. Finish with a good squirt of lime juice and a splash of Tabasco if you like the heat. A cold beer goes VERY well with this dish. Arriba!
Nutrition notes: contains 4 portions of veg - rich in antioxidants, liver cleansing red cabbage, essential fats and healthy spices.