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: 

  1. 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)
  2. 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
  3. Cut block of smoked tofu into 24 small cubes
  4. Add tofu cubes to a bowl with 2 Tbsp avocado oil and the juice of 1 lemon
  5. Drain pasta, add to bowl with tofu 
  6. Mix the prepared fajita seasoning into the pasta and tofu and set bowl aside while preparing the pepper mixture
  7. In a large frying pan heat 3 Tbsp of avocado oil over medium heat
  8. Add all sliced peppers and onion to the pan and cook until almost tender (roughly 15 minutes)
  9. Transfer the pasta mixture to the pan with the pepper and cook over medium low heat for 5 minutes
  10. In a small bowl mash the avocados
  11. Mix in minced garlic, juice of 1 lime, 1/8 tsp salt, hot sauce and cilantro
  12. Warm corn shells and fill each with the fajita mixture from the pan, avocado mash and green onion
  13. 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