2 Healthy Fajitas Recipes

Originally, fajitas were made with red meat. However, with the popularization of this food, a large number of recipes were created that ended up incorporating all kinds of ingredients. Thus, today we can find poultry, seafood, fish, vegetables, etc. fajitas.

Now, preparing fajitas isn’t just about putting together several ingredients and rolling them into a dough. It’s about cooking the food properly, and combining it in such a way that it can make an appropriate nutritional contribution. That’s why we’ve shared some of the healthiest recipes for you below.

1. Tomato and sect fajitas

Seitam is an excellent choice as a filling, as it is a wheat protein-based food. Known as vegetable meat, seitan is said to provide the same amount of protein (or nearly as much) as beef, for example.

A 100-gram sect serving provides 24 grams of protein, while beef provides 25 grams. The difference is minimal and, on the other hand, the sect is much easier to digest.

In addition, the sect admits various preparations and spices. We can prepare it in fried foods, roasts, grills, etc… according to what suits us at the time and, of course, according to the dish. In the case of the fajitas that we will comment on next, we will cook the setam in a common frying pan, as we would do with a sautéed vegetable.

Ingredients (for 4 units)

• Water
• 3 tomatoes
• fresh parsley
• 1 large onion
• 2 ½ cups of sect (200 g)
• 1 or 2 fresh garlic cloves
• 2 green peppers
• 2 cups of wholemeal flour (240 g).
• Recommended type of sauce: Caesar sauce
• Condiments: ground cumin, spicy paprika, salt, pepper.
• Optional: 1 slice of semi-cured cheese for each fajita, 2 teaspoons of cream (30 ml), guacamole.

Preparation

1. We heat the water in the microwave for 2 minutes.
2. In a bowl, place the wholemeal flour and add, little by little, the warm water.
3. Knead to start forming a kind of dough. If it’s too dry, add a little more water and knead again.
4. Preheat a non-stick skillet. No need to grease it.
5. Add a quantity of fajita dough (as we would do to make crepes or pancakes) and cook well. Turn over and cook on the other side. This procedure should take no more than 2 or 3 minutes per fajita.
6. When you have the fajitas ready, place them on a plate and cover them with a clean, dry cloth. Reserve.
7. Meanwhile, heat another skillet with only about 2 or 3 tablespoons of oil (30 or 45 ml).
8. Chop the peppers Julienne, just like the sect. The tomato will be cut into small cubes.
9. On the other hand, peel and cut the garlic into medium pieces.
10. Cut the onions into rings and fry them in the pan. Before the onion starts to brown, add the peppers and sect.
11. When the onion is browned, add the minced garlic and tomato. Let them cook for a few minutes and season to taste. The peppers should be well cooked and crunchy.
12. Add some chopped parsley on top, and simmer for another minute. After that, you can take it out of the fire and assemble the fajitas.
13. Take the fajita and, with the help of a spoon, add a little filling. To finish, you  can add a little Caesar sauce, or a few teaspoons of cream. Roll and pierce with a toothpick so they don’t open.

2. Sweet corn fajitas and mushrooms

Ingredients (for 4 or 6 units)

• 3 tomatoes
• ⅓ cup of sweet corn (50 g)
• 10 or 12 sliced ​​canned mushrooms
• Several lettuce leaves
• 3 or 4 medium carrots
• Optional: pitted black olives.
• Recommended type of sauce: honey and mustard
• 4 or 6 units of pre-cooked wheat flour tortillas

Ingredients for the sauce

• pepper to taste
• 3 tablespoons of oil (45 ml)
• 1 spoon of bee honey (25 g)
• 2 teaspoons of Dijon mustard (10 g)
• 1 tablespoon apple cider vinegar or lemon juice (15 ml).
• Optional: a pinch of salt

Preparation

1. First, you start preparing the sauce. To do this, place the honey in a microwave safe container and heat for 1 minute. Once hot, add the other ingredients that make up the sauce, and stir until all ingredients are well integrated.
2. Afterwards, drain the corn and olives well. Reserve.
3. Meanwhile, wash and cut the lettuce leaves into julienne strips. Also, you will peel and grate the carrots.
4. Afterwards, heat the tortillas in a non-stick skillet on both sides, until golden.
5. Definitely, we can prepare our fajitas with the chopped mushrooms, or we can also chop them into cubes, and take them to the pan for about 4 or 5 minutes.
6. Finally, when we have everything ready, let’s assemble the fajitas as follows: we put the lettuce first and then the other ingredients. Finally, we sprinkle it with a little  honey and mustard, roll it up and serve.