Lentil Fajitas
tasty and satisfying dish full of plant protein.
Servings: 4
Calories: 380kcal
Ingredients
- 1 cup black lentils sub green or brown lentils
- 2 Tbs fajita seasoning cumin, chili powder, garlic powder
- 1 onion sliced
- 2 cloves garlic
- 2 red or yellow bell peppers sliced
- 2 cups cabbage shredded
- 2 T vegan mayo
- 1 lime zest and juice
- 1/2 bunch cilantro
- 1 avocado
- 8 organic corn tortillas
- salt and pepper
Instructions
- Place lentils in a pot with 3 cups water, bring to a boil, then turn heat to med-low and simmer for 20 minutes. Drain.
- 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 for 5 minutes.
- In a bowl, combine the cabbage, cilantro, mayo, 2 Tbs of lime juice and 1/2 tsp zest and a 1/4 tsp salt. 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!
Nutrition
Calories: 380kcal | Carbohydrates: 58g | Protein: 18g