Fajitas with zucchini, peppers, black beans and rice (vegetarian)
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Portions 2 |
Preparation 5 min. |
preparation 30 min. |
| INGREDIENTS | PREPARATION |
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1 Glas Bay's Kitchen Spicy Mexican Sauce 8 gluten-free tortilla wraps 400g rice, cooked 225 g Paprika, red or orange 150g Zucchini 150g black beans 150g Feta, crumbled 10g Coriander 4g paprika powder 1 pinch of salt
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1.Preheat the oven to 200°C / 180°C fan. 2.Cut the zucchini into half moons and the peppers into cubes. Place all but 1.5 tablespoons of the Bay's Kitchen Spicy Mexican Stir-in Sauce on a roasting tray and roast in the oven for 30 minutes, until the vegetables are cooked through and slightly charred. 3.Put the cooked rice in a pan with 1.5 tablespoons of Bay's Kitchen Spicy Mexican Stir-in Sauce and add the paprika and salt. Heat the rice over medium-high heat, stirring, until it boils, about 5-6 minutes. 4.Heat the black beans (with a drop of water or olive oil) in a pan or in the microwave. 5.Heat the tortilla wraps in the oven for 1 minute. 6.Stack the roasted vegetables, black beans, feta and cilantro sprigs onto the tortillas, then roll them up into wraps and enjoy with the seasoned rice. Alternatively, you can wrap the rice in the fajitas with the remaining ingredients. |
Recipe created by Bay's Kitchen.
