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Vegetarian mexican fajitas with veggie cutlets

Enjoy an easy and tasty way to have a Mexican night with your family
with this fabulous fajita recipe.

Vegetarian mexican fajitas with veggie cutlets
 
Recipe type: vegan
Serves: 4 (1 fajita each)
Prep time:
Cook time:
Total time:
 
Enjoy an easy and tasty way to have a Mexican night with your family with this fabulous fajita recipe.
Ingredients
  • 3 cups water
  • ¾ Tsp. Chili powder
  • ½ Tsp. Garlic powder
  • ¼ Tsp. Onion powder
  • ¼ Tsp. of each: paprika, cumin & black pepper, ground
  • About 48 Veggie Cutlets (152g/5.4oz)
  • 3 Tbsp. canola or olive oil
  • 1 large (150g) onion, sliced
  • 3 medium (120g) bell peppers (red, yellow, and green), sliced
  • 4 cloves garlic, minced
  • ⅓ Tsp. sea salt
  • 1 medium lime
  • 4-8'' (50g) flour tortillas
  • ¼ cup Low-sodium tomato chili sauce
  • 2 Tbsp. reduced-fat sour cream
Instructions
  1. Boil water with: ½ Tsp. Chili powder and rest of spices
  2. Remove pot from heat and add Veggie Cutlets. Wait until tender (Approx. 5 min.)
  3. Drain Veggie Cutlets and remove excess liquid using a spatula.
Nutrition Information
Calories: 440 Fat: 16g Saturated fat: 3g Trans fat: 0g Carbohydrates: 49g Sugar: 11g Sodium: 450mg Fiber: 12g Protein: 25g Cholesterol: 5mg

 

INGREDIENTS

  • 3 cups water
  • ¾ Tsp. Chili powder
  • ½ Tsp. Garlic powder
  • ¼ Tsp. Onion powder
  • ¼ Tsp. of each: paprika, cumin & black pepper, ground
  • About 48 Veggie Cutlets (152g/5.4oz)
  • 3 Tbsp. canola or olive oil
  • 1 large (150g) onion, sliced
  • 3 medium (120g) bell peppers (red, yellow, and green), sliced
  • 4 cloves garlic, minced
  • ⅓ Tsp. sea salt
  • 1 medium lime
  • 4-8” (50g) flour tortillas
  • ¼ cup Low-sodium tomato chili sauce
  • 2 Tbsp. reduced-fat sour cream
 Prep Time: 10 min.   Cook Time: 20 min.   Servings: 4 

INSTRUCTIONS FOR HYDRATING

  1. Boil water with: ½ Tsp. Chili powder and rest of spices.
  2. Remove pot from heat and add Veggie Cutlets. Wait until tender (Approx. 5 min.).
  3. Drain Veggie Cutlets and remove excess liquid using a spatula.

DIRECTIONS

  1. Hydrate Veggie Cutlets (See instructions).
  2. In a large nontick skillet, heat, heat 1 ½ Tbsp. oil and stir-fry onion, bell peppers, and garlic. Remove and set aside.
    • Cover to keep warm.
  3. After draining Veggie Cutlets, cut them into strips.
  4. In the same skillet, heat 1 ½ Tbsp. oil.  Sprinkle Veggie Cutlets evenly with salt and ¼ Tsp. chili powder.
    • Sauté Veggie Cutlets, squeezing lime juice on them when turning through the cooking time.
  • Heat tortillas in a pan, oven, or microwave.
  • Place tortillas on plates, and divide Veggie Cutlets and vegetables evenly among them.
  • Top with salsa and sour cream, if desired.
  • Fold sides of tortilla over filling and serve.

NUTRITION INFORMATION PER SERVING:Calories 440, Total Fat 16g, Saturated Fat 3g, Trans Fat 0g, Cholesterol <5mg, Sodium 450mg, Potassium 1,280mg, Total Carbohydrate 49g, Dietary Fiber 12g, Sugars 11g, Protein 25g, Vitamin A 30%DV, Vitamin C 110%DV,                  Calcium 15%DV, Iron 45%DV.

Any substitution made to the ingredients will change the Nutritional Information per Serving.

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Enjoy your Veggie Cutlets recipes, adding to your meal juices or fruits with high levels of vitamin C:

□  Acerola (West Indian cherry), cranberry, grapefruit, guava, kiwi, lemon-lime, mango, cantaloupe-honeydew melon,

orange, papaya, pineapple, raspberry, strawberry, tangerine

□  Vegetable juices with: carrot, onion, bell pepper (yellow, red & green), spinach, tomato

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