Brain Fit Fajitas

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Brain Fit Fajitas
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Servings
Ingredients
MAIN INGREDIENTS:
  • 4 tablespoons coconut oil
  • 1 tablespoon ground cumin
  • 1/2 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon Real Salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves minced
  • 1/2 small eggplant peeled and diced
  • 1 zucchini sliced
  • 1 yellow squash sliced
  • 1 red bell pepper thinly sliced
  • 1 yellow onion diced
  • 1/2 cup cilantro chopped
  • 3 cups shredded lettuce or cabbage
  • 1 cup black or pinto beans
  • 2 ripe avocados pitted, peeled and mashed (guacamole style)
  • 2 vine-ripened tomatoes cut into wedges
  • 6 Ezekiel sprouted grain tortillas
SALSA INGREDIENTS:
  • 1 small onion cut into quarters
  • 2 garlic cloves cut in half
  • 1/4 cup cilantro
  • 1 lime juiced
  • 1/2 jalapeno roughly chopped. Remove seeds unless you like it really hot!
  • 1 28oz can whole tomatoes
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon Real Salt
  • 1/2 teaspoon pepper
Servings
Ingredients
MAIN INGREDIENTS:
  • 4 tablespoons coconut oil
  • 1 tablespoon ground cumin
  • 1/2 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon Real Salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves minced
  • 1/2 small eggplant peeled and diced
  • 1 zucchini sliced
  • 1 yellow squash sliced
  • 1 red bell pepper thinly sliced
  • 1 yellow onion diced
  • 1/2 cup cilantro chopped
  • 3 cups shredded lettuce or cabbage
  • 1 cup black or pinto beans
  • 2 ripe avocados pitted, peeled and mashed (guacamole style)
  • 2 vine-ripened tomatoes cut into wedges
  • 6 Ezekiel sprouted grain tortillas
SALSA INGREDIENTS:
  • 1 small onion cut into quarters
  • 2 garlic cloves cut in half
  • 1/4 cup cilantro
  • 1 lime juiced
  • 1/2 jalapeno roughly chopped. Remove seeds unless you like it really hot!
  • 1 28oz can whole tomatoes
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon Real Salt
  • 1/2 teaspoon pepper
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Instructions
MAIN INSTRUCTIONS:
  1. Preheat oven to 400 degrees F. Lightly oil two cookie sheets.
  2. In a small bowl mix together oil (may need to be melted), cumin, paprika, chili powder, salt, pepper, and garlic.
  3. Place eggplant, zucchini, squash, bell pepper, and onion on cookie sheets and lightly brush with oil mixture.
  4. Place in oven and roast for 20-25 minutes or until eggplant is tender. Be sure to turn vegetables at least once.
  5. Meanwhile heat tortillas and make salsa. Heat tortillas by wrapping in foil and placing in warm oven for 5-8 minutes. Do not overheat or they will crack and fall apart.
  6. Heat beans and place in serving bowl.
  7. Arrange vegetables separately on a serving platter and serve hot. Place avocado, tomatoes, and cabbage on a serving tray.
  8. Serve warm vegetables, cold vegetables, salsa, and beans together.
SALSA PREPARATION:
  1. Prepare food processor.
  2. Place onion and garlic in food processor and pulse several times until onion has a coarsely chopped, but not over processed appearance.
  3. Add cilantro, jalapeno, lime juice, tomatoes, and hot cayenne pepper.
  4. Process until salsa is desired consistency but not mushy.
  5. Add salt and pepper to taste.
Recipe Notes

 

Nutrition Facts
Brain Fit Fajitas
Amount Per Serving (6g)
Calories 405 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 10g 50%
Cholesterol 0mg 0%
Sodium 888mg 37%
Total Carbohydrates 48g 16%
Dietary Fiber 6g 24%
Sugars 0g
Protein 13g 26%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Brain Fit Fajitas
Amount Per Serving (6g)
Calories 405 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 10g 50%
Cholesterol 0mg 0%
Sodium 888mg 37%
Total Carbohydrates 48g 16%
Dietary Fiber 6g 24%
Sugars 0g
Protein 13g 26%
* Percent Daily Values are based on a 2000 calorie diet.

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