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–+ servings
Nutrition Facts
Brain Fit Fajitas
Serving Size
 
6 g
Amount per Serving
Calories
405
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
10
g
63
%
Sodium
 
888
mg
39
%
Carbohydrates
 
48
g
16
%
Fiber
 
6
g
25
%
Protein
 
13
g
26
%
* Percent Daily Values are based on a 2000 calorie diet.
Yield: 6

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

Directions:

MAIN INSTRUCTIONS:

  • Preheat oven to 400 degrees F. Lightly oil two cookie sheets.
  • In a small bowl mix together oil (may need to be melted), cumin, paprika, chili powder, salt, pepper, and garlic.
  • Place eggplant, zucchini, squash, bell pepper, and onion on cookie sheets and lightly brush with oil mixture.
  • Place in oven and roast for 20-25 minutes or until eggplant is tender. Be sure to turn vegetables at least once.
  • 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.
  • Heat beans and place in serving bowl.
  • Arrange vegetables separately on a serving platter and serve hot. Place avocado, tomatoes, and cabbage on a serving tray.
  • Serve warm vegetables, cold vegetables, salsa, and beans together.

SALSA PREPARATION:

  • Prepare food processor.
  • Place onion and garlic in food processor and pulse several times until onion has a coarsely chopped, but not over processed appearance.
  • Add cilantro, jalapeno, lime juice, tomatoes, and hot cayenne pepper.
  • Process until salsa is desired consistency but not mushy.
  • Add salt and pepper to taste.

Notes:

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