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
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.