In this recipe:
3-Pepper Spiral Fajitas
Who doesn’t love the sight of a sizzling fajita platter? The aroma, the look, and the taste can all be on your table tonight with the help of a box of Chickapea pasta spirals.
This delicious mixture is a perfect balance of seasoning and textures and is loaded with so many nutrients it will easily make its way into your regular dinner rotation. It is made from simple, whole-food ingredients that are easily accessible and you can feel good about serving.
The recipe is vegan, gluten-free and nut-free so it is sure to please everyone around the table.
3-Pepper Spiral Fajitas
Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 mins
Course: Dinner
Cuisine: Mexican
Servings: 16 shells
Ingredients:
1 package Chickapea Spirals
1 200g block of smoked tofu
5 Tbsp avocado oil, divided
1 lemon, juice of
1 red pepper, sliced
1 yellow pepper, sliced
1 orange pepper, sliced
1 large white onion, sliced
3 ripe avocados
1 clove of garlic, minced
1 lime, juice of
1/8 tsp hot sauce
1 Tbsp cilantro, chopped
1/8 tsp salt
2 green onions, diced
16 corn fajita shells
Fajita Seasoning Ingredients:
1 tsp onion powder
½ tsp salt
2 tsp ground black pepper
1 tsp paprika
1 ½ tsp garlic powder
½ tsp chili powder
½ tsp ground cumin
Instructions:
- Prepare Chickapea Spiral Pasta to package specifications (heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 1 Tbsp of salt to the water, decrease heat to maintain a gentle boil. Stir and cook pasta for 7 minutes)
- While the pasta is cooking prepare the fajita seasoning in a resealable jar by mixing together onion powder, salt, black pepper, paprika, garlic powder, chili powder, and cumin
- Cut block of smoked tofu into 24 small cubes
- Add tofu cubes to a bowl with 2 Tbsp avocado oil and the juice of 1 lemon
- Drain pasta, add to bowl with tofu
- Mix the prepared fajita seasoning into the pasta and tofu and set bowl aside while preparing the pepper mixture
- In a large frying pan heat 3 Tbsp of avocado oil over medium heat
- Add all sliced peppers and onion to the pan and cook until almost tender (roughly 15 minutes)
- Transfer the pasta mixture to the pan with the pepper and cook over medium low heat for 5 minutes
- In a small bowl mash the avocados
- Mix in minced garlic, juice of 1 lime, 1/8 tsp salt, hot sauce and cilantro
- Warm corn shells and fill each with the fajita mixture from the pan, avocado mash and green onion
- Enjoy!
Recipe Notes:
- The pasta tofu mixture will taste over-seasoned on its own. Make sure to serve this recipe with the avocado mash to achieve balanced flavours