Vegan Mexican Fajita Tacos

This recipe has been reviewed and approved by Everyday Nutrition Founder and Accredited Practising Dietitian, Joanna Baker.

Prep time: 10 mins, Cook time: 5 mins, Total time: 15 mins
(SERVES 2-4)


4 Taco shells 

30g Carrot max 75g

15g Black beans

15g Pinto beans

10g White Cabbage max 75g

10g Red cabbage max 75g

40g Red grapes

8-12 leaves lettuce

200g Slightly Different Mexican Fajita Sauce

60g Walnuts 30g max

Raita Sauce, (see in mains recipes).


Drain, rinse and weigh beans.

Chop and weigh remaining ingredients.

Mix all the ingredients except the lettuce, Fajita sauce and walnuts and leave to one side.

Place the walnuts into a blender and mix into small lumps.

Heat taco shells in a microwave, (see packet for heating instructions)

Dividing evenly, place the lettuce leaves inside the taco shell followed by the bean mixture.

In a saucepan cook the chopped walnuts and Fajita sauce until bubbling or piping hot.

Pour heated sauce mix into the taco shell and top with Raita sauce to finish.


Download Recipe Book

[time] minutes ago, from [location]
You have successfully subscribed!
This email has been registered
Recently Viewed