Vege and egg fajitas
These tasty, vege packed fajitas, loaded with seasonal veges, are great for dinner or breakfast.
Ingredients
Method
Ingredients
- 3 teaspoons oil, divided
- 1 large onion, thinly sliced
- ½ leek*, white and green parts thinly sliced and washed thoroughly
- ¼ celery*, sliced
- ½ packet silverbeet stalks, thinly sliced (the leaves are used in the fish and chips - if not cooking that dish add the leaves to this dish)
- 2 garlic cloves, grated or finely chopped or 1 teaspoon crushed garlic
- 1 tablespoon smoked paprika
- 250g tomato purée *
- 150g (1 cup) frozen corn kernels*
- 410g can black beans, rinsed and drained
- Salt and pepper, to taste
- 8 eggs*, beaten
- 6-8 wholemeal wraps
* These ingredients are shared with other recipes from week two of the winter weekly meal planner.
Method
- 1. Heat 2 teaspoons oil in a large frying pan on the stove over medium high heat. Sauté onion, leek, celery, cauliflower and silverbeet stalks for a few minutes, until softened. Add garlic and smoked paprika, stir fry until fragrant.
- 2. Add tomato purée, corn kernels and black beans and cook until heated through. Test taste and season with salt and pepper, as desired. Remove from heat and set aside or transfer into a large plate or bowl.
- 3. Heat remaining oil in another frying pan or the same pan used to cook the veges over a high heat. Cook the eggs in two batches like scrambled eggs or large pancakes and slice the pancake once cooked.
- 4. Heat wraps according to packet instructions if desired. To serve, place egg on the wrap and top with vege mixture.
Cooking tips:
- Cook the eggs sunny side up if preferred.
Adapt it:
- Swap the silverbeet for spinach if preferred.
- You can serve this with rice instead of wraps.
- Use gluten free wraps if required.
Kid friendly alternatives:
- Adjust the spices to suit your kids tastes.
- Ideally use tomato purée with no added salt.
- Use less eggs and wraps in total if you have younger kids with smaller appetites.