#EverydayInspiralized: Vegan Spiralized Fajita Bowls
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt and pepper to taste
- 1/2 tsp paprika
- 1 tablespoon tomato paste
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- 1 tablespoon extra virgin olive oil
- 1/4 tsp cayenne pepper
- 1/4 cup vegetable broth
- 1/2 tsp smoked paprika
- 1/4 tsp cumin
- for the fajitas:
- for the fajita seasoning:
- 2 red bell peppers blade a, noodles trimmed
- 1 green bell pepper blade a, noodles trimmed
- 1 white onion blade a noodles trimmed
- 1 cup vegetarian refried beans (i used amy’s)
- 1 avocado, peeled pitted and sliced
- chopped cilantro to garnish
- Carbohydrate 6.6500965427343 g
- Cholesterol 0 mg
- Fat 2.0221756309062 g
- Fiber 2.30131043972284 g
- Protein 1.19853402490926 g
- Saturated Fat 0.286524314210773 g
- Serving Size 1 1 Serving (111g)
- Sodium 63.7669929013678 mg
- Sugar 4.34878610301146 g
- Trans Fat 0.20330851003668 g
- Calories 47 calories
Mix together all of the ingredients for the fajita seasoning in a small bowl and set aside.Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the peppers and onions. Season with salt and pepper and cook for 5 minutes or until they soften slightly. Then, add in the tomato paste and stir constantly until paste coats the vegetables. Add in the fajita seasoning and toss again to coat the vegetables. Add in the vegetable broth and let cook for 5 minutes more until the vegetables soften and the moisture makes a sauce.While the vegetables cook, place a small pot over medium-high heat and add in the refried beans. Cook the beans, stirring occasionally, until heated through.Divide the fajitas into plates and top with refried beans and avocado. Garnish with cilantro.
