“Adios food guilt – hola fajita bake”

“Adios food guilt – hola fajita bake”

I’ve been thinking today about health, body image and food which is where this post title “Adios food guilt – hola fajita bake” stems from. I realise that I am not keen on emotional labels like cheat meal, food sins etc. They may work for some people but for me they demonise certain foods with just one outcome. I’m left feeling that I am somehow doing something wrong when I am eating them. Do you have any trigger words in relation to food?

Obviously, some foods are more nutritious than others and should be eaten more. But I am keen to ditch those other labels. Which brings me to today’s recipe and a firm favourite in our household and with guests (remember those?): fajita bake.

I love how versatile this is and how it can easily be adapted to suit vegans, vegetarians or meat eaters alike. It’s one of those recipes where you can use up bits and pieces that are lurking in the fridge and if pushed for time you can use a readymade fajita pack to start you off.

Here is how it’s done…I will do a little film next time to add to my recipe channel on YouTube (https://www.youtube.com/channel/UC4FAm8PPDp4V2L0G3gbafTQ)

Ingredients for 4 people

  • 8 tortilla wraps

  • 1 serving fajita spice (either shop bought like Old El Paso or make your own – see below*)

  • 1 tbsp vegetable oil

  • 2 peppers, deseeded and sliced

  • 1 onion, peeled and sliced

  • 2-3 handfuls of baby spinach (fresh or frozen)

  • Other fillings to pick from: 4 diced chicken breast, 250g tofu, 250g feta cheese (cut into fingers), green beans,…

  • FOR THE TOPPING:

  • 1 handful cherry tomatoes, quartered

  • 2 Spring onions, sliced

  • 2 handfuls of tortilla chips, roughly crushed

  • 1-2 handfuls grated cheese, dairy or vegan

  • TO SERVE: side salad, salsa, a dollop of yogurt (dairy or plant based) and guacamole

*For your own spice mix

  • 1 tsp sea salt

  • 1 tsp ground black pepper

  • 1 tsp cayenne pepper

  • 1 tsp chilli powder (optional)

  • 2 tsp smoked paprika

  • 2 tsp ground cumin

  • 2 tsp dried oregano

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp cacao powder (optional)

Directions

  • Preheat the oven to 180-200 degrees and lightly oil a large ovenproof dish.
  • Heat the oil in a pan and add the chicken (if using), the peppers, onion and other firm vegetables like green beans. Fry on a medium heat until cooked through, then add the spices. Stir thoroughly.

    If using a readymade fajita pack, simply follow the packet instructions.
  • Add the spinach and cook for a couple of minutes until wilted or defrosted.
  • You are ready to assemble: place a tortilla wrap in the ovenproof dish and add filling in its middle. If using tofu or feta, add this now. Roll up and repeat with all the wraps until the stuffed rolled up wraps fill the dish. If you have filling left over, simply spread on top.
  • Sprinkle on the quartered cherry tomatoes and sliced Spring onions, followed by the crushed tortilla chips and lastly the grated cheese.
  • Place the dish in the oven and bake for approximately 20 minutes or until the topping is golden.
  • Remove from the oven and using a knife cut through the topping to separate the fajitas. Serve with a side salad, salsa, a dollop of yogurt (dairy or plant based) and guacamole.
Tasty, filling, versatile: fajita bake

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