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.
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
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.