Black beans alone are an amazing superfood full of protein, iron and fibre and once mixed with rice you have a complete protein.
The peppers are bursting with juicy vitamin C, the mushrooms rich with vitamin D and the kale - well we all know about the kale - it needs no introduction to its vast array of health benefits.
Mix up all these awesome foods with a little spice and bundle them up with your choice of wrap - whole wheat, Ezekiel sprouted grain, spinach or gluten free and you have a filling, fabulous meat free meal.
1/2 large white onion, sliced into ribbons
1/2 large red pepper, sliced into ribbons
1/2 large yellow pepper, sliced into ribbons
10 kale leaves, torn
2 crimini mushrooms, sliced thin
2 Tbsp Olive Oil
1 15oz can of organic black beans, rinsed and drained
1/2 cup brown rice (I often use frozen rice for this recipe when I don't have a lot of time)
2 tsp garlic powder
1 tsp cumin
1 tsp oregano
1/2 tsp coriander
1/2 tsp red chili flakes
salt and pepper to taste (I use quite a bit of pepper)
4 wraps of your choice (whole wheat, gluten free, spinach…)
Sliced avocado (optional)
If using regular brown rice, cook according to package directions.
If using frozen rice, put it in a bowl on the counter to thaw.
Cover wraps in foil and place them in the oven at 200 to warm while you are cooking.
While the rice is cooking, sauté onions and peppers in olive oil in a large skillet over medium heat for 5-7 minutes until onions are tender.
Sprinkle with all spices and add kale and mushrooms. Cook for another 5 minutes mixing spices in with the veggies.
Add black beans and cooked or thawed rice and mix together with the veggies. Cook for another 10 minutes.
Remove the wraps from the oven and fill with the fajita mixture. Top with a few slices of avocado (optional).
This recipe severs beautifully with Flavio's Guacamole and some black bean chips. Get the guacamole recipe here!
Sending you sunshine, happiness and fabulous fajita love,
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