SafePlates

Ingredients

• 2 Esslöffel olive oil (2 Esslöffel) (30 ml)
• 1 red bell pepper, cut into strips (1) (ca. 150 g)
• 1 yellow bell pepper, cut into strips (1) (ca. 150 g)
• 1 green bell pepper, cut into strips (1) (ca. 150 g)
• 1 red onion, thinly sliced (1) (ca. 150 g)
• 2 garlic cloves, chopped (2) (ca. 10 g)
• 1 Teelöffel cumin (1 Teelöffel) (ca. 2 g)
• 1 Teelöffel paprika powder (1 Teelöffel) (ca. 2 g)
• 1/2 Teelöffel chili powder (1/2 Teelöffel) (ca. 1 g)
• Salt and pepper to taste
• 8 small tortillas (8) (ca. 240 g)
• 1 avocado, sliced (1) (ca. 150 g)
• 1 lime, cut into wedges (1) (ca. 70 g)
• Fresh coriander for garnish (as desired)

Instructions

1. Heat the olive oil in a large pan over medium heat.
2. Add the sliced bell peppers and onion and sauté for about 5–7 minutes, until they are soft.
3. Add the chopped garlic, cumin, paprika powder, and chili powder. Stir well and cook for another 2 minutes.
4. Season with salt and pepper.
5. Warm the tortillas in a separate pan or in the microwave until they are heated through.
6. Divide the vegetable filling evenly among the tortillas.
7. Garnish each fajita with avocado slices, a squeeze of lime juice, and fresh coriander.
8. Serve the fajitas immediately.

Tip

For extra flavor, you can also add some vegan cheese or salsa.