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Charred Chile Fajitas
Charred chile fajitas with quinoa, black beans, vegan almond “queso” and pumpkin seed avocado salsa
Course
Dinner
,
Lunch
,
Main Dish
Cuisine
Mexican
Keyword
anti-inflammatory
,
dairy free
,
diabetes friendly
,
fall/autumn
,
gluten free
,
healthy
,
salsas and sauces
,
spring
,
summer
,
vegan
,
vegetables
,
vegetarian
,
winter
Servings
Prep Time
2
servings
20
minutes
Cook Time
10
minutes
Servings
Prep Time
2
servings
20
minutes
Cook Time
10
minutes
Ingredients
Salsa ingredients
1
large
ripe avocado
pitted, peeled and chopped
1
lime
juiced
1
jalapeño pepper
seeded and minced (use only half for less spicy)
1/4
cup
cilantro leaves
chopped
1/4
cup
pumpkin seeds
Fajita ingredients
1
tsp
avocado oil
2
red chile peppers
sliced (remove seeds for less spicy)
2
tortillas
1/2
cup
cooked quinoa
see blog post for tips
1/2
cup
canned black beans
rinsed and drained
1/2
tsp
dried oregano
1/4
cup
crumbled almond ricotta
this is like Mexican queso, only vegan
Instructions
make salsa: combine all ingredients in a small bowl and season to taste with salt, set aside
heat avocado oil in a medium sauté pan over medium-high heat and char peppers until tender, about 5 minutes, then season with salt to taste
toast tortillas over an open gas range, or according to package directions
to assemble: top each tortilla with half of quinoa, black beans, oregano and ricotta, then top with pumpkin seed salsa
Recipe Notes
Original recipe created by Jerran Boyer
www.healthnutchefs.com