Vegetarian Fajitas with Guacamole
Nutrition per serving
| Calories | 522 kcal |
| Protein | 12.9 g |
| Carbs | 63 g |
| Fats | 26.4 g |
| Saturated Fat | 6.6 g |
| Monounsaturated Fat | 14.8 g |
| Polyunsaturated Fat | 3 g |
| Sugars | 11.7 g |
| Fiber | 18.7 g |
| Sodium | 461 mg |
Ingredients
| Red Bell Pepper (capsicum) | |
| Yellow Bell Pepper (capsicum) | |
| Red Onion | |
| Red Chilli Pepper | |
| Aubergine (eggplant) | |
| Lime | |
| Ground Cumin | |
| Cherry Tomatoes | |
| Romaine Lettuce | |
| Fresh Coriander | |
| Avocado | |
| Whole Wheat Tortillas | |
| Olive Oil |
Preparations
1. Preheat the oven to 220 C (430F)
1. Preheat the oven to 220 C (430F)
2. Remove the core/cut the pepper into 1cm thick strips.
3. Peel/slice the onion into half-moon shapes. (Take a bit of the onion and finely chop ½ a tsp).
Chop the chili.
Chop the chili.
4. Cut the aubergine in half lengthways. Remove the spongy white part from the middle and discard, then chop into 2cm squares.
5. Chop the tomatoes into quarters.
6. Coarsely chop the lettuce and coriander.
Cooking Instructions
1. In a bowl, add the peppers, sliced onion, aubergine, ¾ of the chili with ½ a tbsp of olive oil, the cumin and a pinch of salt and pepper. Stir to coat and evenly layer the vegetables onto a baking tray. Cook near the top of the oven for about 15-20 minutes until tender and slightly crispy around the edges.
1. In a bowl, add the peppers, sliced onion, aubergine, ¾ of the chili with ½ a tbsp of olive oil, the cumin and a pinch of salt and pepper. Stir to coat and evenly layer the vegetables onto a baking tray. Cook near the top of the oven for about 15-20 minutes until tender and slightly crispy around the edges.
2. To make the guacamole, in a bowl, scoop out the avocado and add the finely chopped onion, remaining chili, a pinch of lime zest, a squeeze of lime juice and a pinch of salt and pepper. Mash everything together with a fork into chunky consistency.
3. Lightly dress the tomatoes, lettuce and coriander in ½ a tsp of olive oil and a pinch of salt and pepper.
4. Once the vegetables are ready, remove the baking tray from the oven and place the tortillas in the oven for a few minutes to warm through.
5. To serve, evenly spread the guacamole on each of the tortillas and top with the vegetables and salad.