Apart of my diet is limiting my intake of animal products. A heavy intake of meat can cause inflammation among other things. So, when I can, I pass on the meat and trade it for plant based protein. These fajitas are quick and easy to make and taste amazing. This bean salad is also a great source of plant based protein and fiber.
I am not very specific when adding spices so I apologize for the lack of measurements. But, it does leave room to personalize them to the way you like it! Play with the spices to make a flavorful meal!
Mushroom Fajitas
ingredients:
1-2 tablespoons coconut oil or avocado oil
2 limes- juiced
1 white onion
1 bell pepper
2 large portobello mushrooms
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
pepper to taste
Siete Almond flower tortillas or sprouted grain tortillas
1. Heat large cast iron skillet over high heat until nearly smoking. Add approximately 1 tablespoon oil. Then onion and bell pepper; cook stirring until lightly browned.
2. Then add mushrooms and remaining oil.
3. Add lime juice, cumin, chili powder, salt, and pepper.
4. Cook until all veggies are browned.
Mexican Bean Salad
ingredients:
1 can black beans
1 can kidney beans
1/4 red bell pepper
1/2 red onion
1 avocado
1 tomato
cilantro
lime juice
red wine vinegar
cumin
salt
1. Drain and rinse black beans and kidney beans
2. Dice bell pepper onion, tomato, cilantro and avocado.
3. Combine in a large bowl
4. Add spices, lime juice, and red wine vinegar
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