Brain Fit Fajitas
Servings
6
Servings
6
Ingredients
MAIN INGREDIENTS:
  • 4tablespoons coconut oil
  • 1tablespoon ground cumin
  • 1/2teaspoon paprika
  • 1teaspoon chili powder
  • 1/2teaspoon Real Salt
  • 1/4teaspoon pepper
  • 2 garlic clovesminced
  • 1/2small eggplantpeeled and diced
  • 1 zucchinisliced
  • 1 yellow squashsliced
  • 1 red bell pepperthinly sliced
  • 1 yellow oniondiced
  • 1/2cup cilantrochopped
  • 3cups shredded lettuce or cabbage
  • 1cup black or pinto beans
  • 2 ripe avocadospitted, peeled and mashed (guacamole style)
  • 2 vine-ripened tomatoescut into wedges
  • 6 grain free tortillas(Siete Foods have a range of options)
SALSA INGREDIENTS:
  • 1 small onioncut into quarters
  • 2 garlic clovescut in half
  • 1/4cup cilantro
  • 1 limejuiced
  • 1/2 jalapenoroughly chopped. Remove seeds unless you like it really hot!
  • 1 28oz can whole tomatoes
  • 1/8teaspoon cayenne pepper
  • 1teaspoon Real Salt
  • 1/2teaspoon pepper
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

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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 grain free tortillas (Siete Foods have a range of options)
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 grain free tortillas (Siete Foods have a range of options)
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
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
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

Brain & Memory Power Boost
Our most advanced, best-selling memory formula with a lineup of powerful nutrients clinically proven to help protect circulation in your brain, boost mental connectivity, sharpness, and sustained focus.