Annabel Karmel's Veggie Fajitas
A sizzling good (for you) veggie wrap.
- 4 flour tortillas (about 7 in)
- ½ cup grated Cheddar cheese
- For the salsa
- 2 tomatoes, diced
- 2 scallions, finely sliced
- 2 tsp lemon juice
- 1 tsp olive oil
- ¼ red chile, seeded and diced
- 1 tbsp chopped cilantro
- For the filling
- 1 medium red onion
- ½ red bell pepper
- ½ yellow bell pepper
- ½ orange bell pepper
- 1 tbsp canola oil
- 1 / 8 tsp cumin
- Pinch of paprika
- 1 tbsp balsamic vinegar
- 2 tsp light brown sugar
- Salt and pepper
To make the salsa, simply mix the ingredients together in a bowl.
For the filling, thinly slice the onion. Seed and thinly slice the bell peppers.
Heat the oil in a wok or a large frying pan and stir-fry the onion and bell peppers for about 4 minutes, or until soft. Add the cumin and paprika and cook for 1 minute, then stir in the balsamic vinegar and boil until evaporated. Stir in the sugar and season with salt and pepper.
Warm the tortillas in a microwave or dry frying pan, then divide the fillings among them.
Start with the onion and bell peppers. Then spoon salsa and grated cheese on top. Finally, roll up your tortilla! Serve with sour cream.
- Try adding slice avocado to your fajita. Avocados are packed with essential vitamins and minerals.
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