Fajita wraps for dinner

I was shopping at Giant last evening and came across five red bell peppers on the reduced produce shelf for under $4.00. Hence, I decided that I would make fajitas for dinner.  These fajitas are oil free and salt free and are packed with nutritious goodness.  I typically try to derive at least 80% of my calories from carbs and no more than 10% of my calories from protein and 10% from fat throughout the week (80/10/10).  Usually I am closer to 90/5/5 on a daily basis so once or twice per week I will make a meal like this which has much more protein (from the beans) and much more fat (from the avocados) than I typically eat for dinner.

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INGREDIENTS:

5 red bell peppers (or a mix of various colors of peppers, perhaps even add a jalepeno if you want more spice)

2 onions

1/2 tsp cayenne pepper

1 tsp each of dried minced garlic and rice vinegar

2 tsp each of nutritional yeast, cumin, cilantro, chili powder, coconut aminos, and corn starch

3 tsp coconut sugar

1 jar of salsa

2 ripe avocados

1 tsp lime juice

1 can refried beans

1 package of soft tortillas (or red chile sandwich petals like I used)


 INSTRUCTIONS:

1.  Wash the bell peppers and take out the seeds and trim the white parts.

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2.  Slice the peppers into strips and slice the onions into wedges.

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3.  Place peppers into one skillet and place the onions into a separate skillet.

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4.  Do NOT add water or oil, but dry fry over very high heat, turning and stirring with a metal spatula every few minutes as the vegetables are charred.

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5.  Once the vegetables are charred and beginning to soften, transfer the onions into the same skillet as the peppers and mix them together and turn off the flame.

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6.  Pour about 1-1/2 cups of water into the hot empty skillet that the onions were cooked in then add cayenne pepper, dried minced garlic. rice vinegar, nutritional yeast, cumin, cilantro, chili powder, coconut aminos, corn starch, and coconut sugar.  Mix well and bring to a boil.  The consistency should be like a thin gravy and not everything will dissolve.

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7.  Add peppers and onions and half the jar of salsa to the bubbling sauce and cook over a high flame stirring constantly for two minutes then turn off flame and let set to thicken.

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8.  Add a little water to the canned refried beans to thin them out then cook over medium flame until hot.

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9.  Mash the two avocados and add lime juice and whip with a fork until creamy.  Place refried beans, mashed avocado, and remaining half a jar of salsa into bowls and get ready to assemble a fajita wrap by placing a large serving of peppers and onions into the center of the wrap then adding the salsa, a couple dollops of mashed avocado, and a slathering of refried beans.

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10.  Enjoy.  I ate three of these tonight and saved the rest for leftovers tomorrow.  Beware as they are extremely messy to eat.  Sometimes I give up and use a knife and fork.

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