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Cilantro Lime Fajitas

This fajita, taco thing was inspired by Chipotle’s vegetarian burritos… only I like mine better 🙂 I highly recommend making your own tortilla’s for this. It really makes a difference and it’s not that hard.     Protein: 22g for two (will be slightly less with vegan tortillas).

Serves 4 or so people, I’m not sure how many fajitas exactly.

You’ll need:
Extra virgin olive oil, enough for a couple turns around the pan
1/2 cup of brown rice
1 medium bell pepper
1 medium onion
1 can of black beans or pinto beans
1 can of corn
Shredded cheese
Chili powder
Ground cumin
Black pepper
Lime juice from one lime
Whole wheat  tortillas

Get rice started, cook rice as directed.

Heat evoo over medium and add sliced onion and bell pepper. Sprinkle some ground cumin and chili powder lightly over the top, more cumin than chili powder. Cook ’til tender.

Rinse and drain black beans and corn and in a  separate  pot heat through.

When the rice is done, sprinkle in a generous amount of cilantro and  squeeze  a lime over top. If you have fresh  cilantro  feel free to chop and add that instead of dried. Just watch how much. It can be overpowering.

Serve in warm tortillas with cheese. Sour cream, avocado, and diced tomatoes are great toppers as well.

Cori, her husband, and three little boys live in the “Salad Bowl of the World,” Salinas, California. She  discovered a passion for nutrition while studying Education at California State Monterey Bay. Though she no long works as a nutritionist, she is grateful to be able to share the benefits of a whole food diet with her family, friends, and Birth Boot Camp students.


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