Brain Fit Fajitas

3.1/5 rating (7 votes)
  • Serves: 6
  • Print Recipe:
Brain Fit Fajitas

Ingredients

  • 4 tablespoons coconut oil
  • 1 tablespoon ground cumin
  • 1/2 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon Real Salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, minced
  • 1/2 small eggplant, peeled and diced
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow onion, diced
  • 1/2 cup cilantro, chopped
  • 3 cups shredded lettuce or cabbage
  • 1 cup black or pinto beans
  • 2 ripe avocados, pitted, peeled and mashed (guacamole style)
  • 2 vine-ripened tomatoes, cut into wedges
  • 6 Ezekiel sprouted grain tortillas
  • Salsa (see recipe below)

Ingredients for Salsa

  • 1 small onion, cut into quarters
  • 2 garlic cloves, cut in half
  • 1/4 cup cilantro
  • 1 lime, juiced
  • 1/2-1 jalapeno (depending on how spicy you like it), roughly chopped. Remove seeds unless you like it really hot!
  • 1 28-ounce can whole tomatoes
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon Real Salt
  • 1/2 teaspoon pepper

Directions

  1. Preheat oven to 400 degrees F. Lightly oil two cookie sheets.
  2. In a small bowl mix together oil (may need to be melted), cumin, paprika, chili powder, salt, pepper, and garlic.
  3. Place eggplant, zucchini, squash, bell pepper, and onion on cookie sheets and lightly brush with oil mixture.
  4. Place in oven and roast for 20-25 minutes or until eggplant is tender. Be sure to turn vegetables at least once.
  5. Meanwhile heat tortillas and make salsa. Heat tortillas by wrapping in foil and placing in warm oven for 5-8 minutes. Do not overheat or they will crack and fall apart.
  6. Heat beans and place in serving bowl.
  7. Arrange vegetables separately on a serving platter and serve hot. Place avocado, tomatoes, and cabbage on a serving tray.
  8. Serve warm vegetables, cold vegetables, salsa, and beans together.

Salsa Preparation

  1. Prepare food processor.
  2. Place onion and garlic in food processor and pulse several times until onion has a coarsely chopped, but not over processed appearance.
  3. Add cilantro, jalapeno, lime juice, tomatoes, and hot cayenne pepper.
  4. Process until salsa is desired consistency but not mushy.
  5. Add salt and pepper to taste.


Comments (3)

  • Jean

    Jean

    04 April 2013 at 20:24 |
    Please put me on your email list.

    Thank you,
  • Robin

    Robin

    08 June 2013 at 19:27 |
    This recipe would feed 30 people, can't we cut the work and feed one or two?
  • alice

    alice

    10 June 2013 at 17:35 |
    Is this gluten free--aren't sprouted grains still grains? Also, I can't eat tomatoes, due to digestive issues. Do you have a good substitute? I am excited about trying out your diet, especially because I need to reduce all kinds of inflammation and associated maladies--all!

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