Wendes Lemon Pepper Fajitas Recipes

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VEGETARIAN FAJITAS

Looking for a quick and easy veggie family meal? Try these meat-free fajitas, loaded with black beans, avocado and peppers, which take just 15 minutes to make

Provided by Lulu Grimes

Categories     Dinner, Lunch, Supper

Time 15m

Number Of Ingredients 13



Vegetarian fajitas image

Steps:

  • To make the fajita mix, take two or three strips from each colour of pepper and finely chop them. Set aside. Heat the oil in a frying pan and fry the remaining pepper strips and the onion until soft and starting to brown at the edges. Cool slightly and mix in the chopped raw peppers. Add the garlic and cook for 1 min, then add the spices and stir. Cook for a couple of mins more until the spices become aromatic, then add half the lime juice and season. Transfer to a dish, leaving any juices behind, and keep warm.
  • Tip the black beans into the same pan, then add the remaining lime juice and plenty of seasoning. Stir the beans around the pan to warm them through and help them absorb any flavours of the fajita mix, then stir through the coriander.
  • Warm the tortillas in a microwave or in a low oven, then wrap them so they don't dry out. Serve the tortillas with the fajita mix, beans, avocado and soured cream for everyone to help themselves.

Nutrition Facts : Calories 463 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 12 grams protein, Sodium 1.6 milligram of sodium

400g can black beans, drained
small bunch coriander, finely chopped
4 large or 8-12 small flour tortillas
1 avocado, sliced, or 1 small tub guacamole
2 tbsp soured cream
1 red and 1 yellow pepper, cut into strips
1 tbsp oil
1 red onion, cut into thin wedges
1 garlic clove, crushed
½ tsp chilli powder
½ tsp smoked paprika
½ tsp ground cumin
1 lime, juiced

FAJITA BELL PEPPERS

Make and share this Fajita Bell Peppers recipe from Food.com.

Provided by Deb Wolf

Categories     Peppers

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6



Fajita Bell Peppers image

Steps:

  • If you can not find 3 different colors of peppers, use what you can find, as long as they're sweet peppers.
  • Wash and remove the core and seeds from peppers; slice peppers lengthwise into 1/2" wide strips; if you cut them too narrow, they'll go limp before they brown.
  • Heat a large heavy bottomed pot for several minutes over high heat; (I use my dutch oven).
  • Add oil, swirl to coat bottom of pot.
  • Add garlic, then peppers.
  • Keep the heat high and stir frequently with a wooden spoon-a spatter-screen is helpful to keep oil contained while it cooks- it should sizzle and snap as it cooks or the heat is too low.
  • You want the peppers' skins to get brown patches;cook until tender-crisp.
  • Sprinkle with salt, stir and serve.

2 tablespoons canola oil or 2 tablespoons olive oil
1 red sweet bell pepper
1 green sweet pepper
1 yellow sweet bell pepper
2 fresh garlic cloves, smashed
1/4 teaspoon kosher salt

EASY CHICKEN AND BELL PEPPER FAJITAS

Simple, healthy dinner that's sure to please everyone's taste buds. A favorite at our Mexican nights in college! Serve on tortillas with desired garnishes (cheese, sour cream, salsa, lettuce, tomato, guacamole).

Provided by LLIGETT

Categories     World Cuisine Recipes     Latin American     Mexican

Time 27m

Yield 4

Number Of Ingredients 9



Easy Chicken and Bell Pepper Fajitas image

Steps:

  • Mix garlic powder, chili powder, paprika, and basil in a large bowl. Add chicken strips; stir to coat with garlic powder mixture.
  • Heat oil in a large skillet over medium heat. Add chicken, onion, green bell pepper, and red bell pepper; cook and stir until chicken is no longer pink and vegetables are tender, 7 to 10 minutes.

Nutrition Facts : Calories 172.6 calories, Carbohydrate 7.4 g, Cholesterol 40.4 mg, Fat 8.9 g, Fiber 2 g, Protein 15.9 g, SaturatedFat 1.6 g, Sodium 48.6 mg, Sugar 3.3 g

1 ½ teaspoons garlic powder
1 ½ teaspoons chili powder
½ teaspoon paprika
½ teaspoon dried basil
10 ounces chicken tenderloins, sliced into strips
2 tablespoons vegetable oil
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped red bell pepper

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