Fajitas

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

 

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.

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