Black Lentil Fajitas
These are rich in protein and fiber and tons of flavor…
- 1 cup cooked black lentils (sub green or brown lentils)
- 2 Tbs fajita seasoning
- 1 onion, sliced
- 2 cloves garlic
- 2 bell peppers, sliced
- 2 cups cabbage, shredded
- 2 T vegan mayo
- 1 lime, zest and juice
- 1/2 bunch cilantro
- 1 avocado
- 6 organic corn tortillas
- salt and pepper
Place a large skillet over med high heat, add a little water or oil and the onion, stir until onion is limp. Add garlic and peppers, continue stirring so that the garlic does not burn or stick to the pan. Add a little more water if needed. When the peppers have softened, add the cooked lentils and fajita spice blend and another 2 tablespoons of water. Stir to coat all the ingredients. Turn heat to low, and cook while you combine the cabbage, cilantro, mayo and 2 Tbs of lime juice and 1/2 tsp zest and a 1/4 tsp salt in a mixing bowl. Stir well to coat the cabbage. Slice the avocado and warm the corn tortillas in a low temp oven or toaster oven. Once everything is prepared, scoop the lentil and pepper mixture over the corn tortillas, layer on the slaw and avocado. Dress with a little squeeze of lime and enjoy!