Fajitas
Preparation time: 30 minutes
Cooking time: 20 minutes
Serves: 4
Nutrition: Per serving
Energy
498 Kcal
Fat
18g
Saturates
5g
Sugars
13g
Salt
0.99g
Colourful and tasty low sat fat and protein boosting Fajitas. We're using Quorn Fillets and switching soured cream with rich and thick soya Greek-style yogurt alternative. A delicious way to get 2 of your 5-a-day and up your fibre intakes.
Ingredients
Marinade
1 tbsp vegetable oil
2 tsp smoked paprika
1 tsp ground cumin
1 tsp spoon ground coriander
½ tsp freshly ground black pepper
½ tsp chilli powder
1 clove garlic, crushed
Zest of 1 lime
312g Quorn Fillets, defrosted and sliced into strips
Fajitas vegetables
2 tbsp spoon vegetable oil
½ red onion, sliced
1 red pepper, deseeded and cut into thin strips
1 orange pepper, deseeded and cut into thin strips
150g mushrooms, button or chestnut, sliced
1 clove garlic, crushed
200g tinned kidney beans, drained and rinsed
100g baby spinach leaves
Tomato & Red Onion Salsa
400g tomatoes, roughly chopped
1 red onion, finely chopped
1 red chilli, finely chopped
1 bunch fresh coriander, chopped – including stalks
½ lime, juiced
To serve
4 wholemeal tortilla wraps
50g reduced-fat cheese, grated
75g Guacamole
100g Alpro Greek-style alternative to yogurt
Method
Make the marinade. Mix the oil, smoked paprika, cumin, coriander, black pepper, chilli powder, garlic and lime zest in a bowl and stir into a paste. Add the strips of Quorn Fillets and stir to evenly coat with the marinade. Cover and refrigerate for at least 30 minutes.
Heat a tablespoon oil in a large pan over a medium heat and add the marinade Quorn Fillet strips. Cook for 5-7 minutes turning occasionally. Once cooked, carefully remove from the pan and keep warm.
Make the salsa. Combine all the salsa ingredients in a bowl, season well with freshly ground black pepper, seal and refrigerate until needed.
Prepare fajita vegetables. Heat the remaining oil in the same pan and add the onion slices. Cook for 2-3 minutes before adding the peppers. Continue cooking until they begin to soften then add the mushrooms. Stir well and continue to cook for 5 minutes until cooked. Add the crushed garlic and cook for another minute. Stir in the cooked Quorn Fillet strips, kidney beans and spinach and cook to heat through.
Serve the fajita mix over four soft wholemeal wraps, with the salsa, guacamole, grated reduced fat cheese and Alpro Greek-style alternative to yogurt.