Vegan Fajitas/ Wraps

Fajita is a Tex-Mex, Texan-Mexican American or Tejano, diminutive term for little strips of meat cut from the beef skirt, the most common cut used to make fajitas. I first had these in an American restaurant in Hong Kong (I am pretty sure it was Ruby Tuesdays). 

Though the dish has evolved to include other meats, like shrimp or chicken, and vegetables, the fajita is known for being served with toasty tortillas and a mountain of sides. These range from guacamole, pico de gallo, chopped onions, tomatoes, peppers, cilantro and more.

My sons love them, and they love the fact that they can choose what to add. I usually put 4/5 different ingredients on the table and let them choose how to fill them. They love to fill them with chicken (just grilled simply and cut into strips) and different vegetables but as you might have guessed I don't eat meat. This is why Helena and Pia are always looking for alternatives for me when they post their delicious meat dishes. 

My favorite way to make fajitas is this one. I created this mix after trying out lots of different versions. I hope you try it :)

Ingredients:

• 1 onion
• 3 cloves of garlic
• Arugula
• 1/2 Courgette cubed
• Corn (canned or fresh)
• Black beans or kidneybeans
• 1 Red bell pepper cut into strips
• 2 teaspoons Sweet Chili Sauce
• 1 teaspoon sweet soy
• 1 teaspoon cummin powder
• 1 teaspoon paprika powder
• optional: Jalapeños and coriander

Heat a large pan over medium-high heat. When it's very hot, add 1-2 tablespoons of oil. As soon as the oil gets hot and shimmery, add the onions and garlic (you should hear a sizzle). Now give them a stir and let them brown for another 2-3 minutes. Add the bell pepper and courgette. Now add a generous pinch of salt & pepper. 

Stir occasionally, and sauté until lightly tender and browned about 6-8 minutes. (*optional: to deglaze, splash some soy sauce into the pan). Then add the beans and corn, you will want to stir frequently at this point to prevent burning the vegetables. Now add the sweet chilli sauce, cumin powder and paprika powder.  Taste for seasoning and add if needed. Cook for 1-2 minutes and remove from heat.

I usually serve with whole-wheat tortillas and then layer using arugula, then the vegetable mix and finally some Jalapeños and potentially some coriander (sorry Pia). Try it, I am sure you will love it 💗

Love, Caroline