Vegetarian Fajita

This is a super simple meal ideal for the lunch box or as a grab and go snack when your in a rush!

Shopping & Ingredients List:

  • 300g tin Kidney Beans, drained & rinsed
  • 100g Sweetcorn
  • 3 Courgettes, juilienned
  • 1 Red Pepper, sliced
  • 1 Red Onion, chopped
  • 2 tbsp Olive Oil
  • ½ Lime
  • 6 warm Tortillas*

*use gluten-free if required

Marinade

  • 60ml Olive Oil
  • 60ml Apple Cider Vinegar
  • 1 tsp Chilli Powder
  • 1 tsp Garlic Powder
  • 1 tsp dried Mixed Herbs
  • 1 tsp dried Oregano
  • 1 tsp Salt
  • ½ tsp Pepper
  • 28g Coriander, chopped
  • 1 tsp Brown Sugar

Method

1. Combine all the marinade ingredients together in a bowl. Add the courgette, pepper, onion & place in fridge for at leat an hour or overnight.

2. Heat olive oil in frying pan. Drain the marinated veggies & add to the pan. Quickly stir-fry for 3-4 mins. Add the kidney beans & sweetcorn & fry for a further 3-4 mins, until warmed through. Squeeze over ½ lime juice & mix in.

3. Serve in warm tortillas.

Macro info per serving

Calories – 297kcal
Protein – 8.3g
Carbs – 39.1g
Fat – 11.8g

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