Time to feeding 1 hour 15 minutes (mostly prep cooking wild rice)
Feeds 2 wildelings
I love making these vegan fajitas as you can mix it up with some corn flour tortillas or use lettuce wraps for a light option.
I cook a big batch of the wild rice and have this with other meals - like my Wilde Rice Salad
Method
Ingredients
- Homemade salsa
- Wrap tomatoes in aluminium foil and place in oven at 200°C for 45 minutes
- Heat EVOO in large pan
- Add red onion and cook for 3-4 minutes until translucent
- Blend roasted tomatoes, garlic, cooked red onion, salt, pepper and coriander
- Place 1 cup wild rice and 3 cups water in a pan and bring water to the boil
- Simmer for 1 hour until water has boiled off
- Drain sweetcorn and place in a dry pan on a high heat and season with paprika
- Toast for 3-4 minutes until blackened
- Heat black beans in pan to warm through
- Heat more EVOO in pan and cook red pepper, yellow pepper and onion for 5-6 minutes
- Slice avocado
- In a wrap, layer: wild rice, black beans, sweetcorn, avocado, pepper/onion mix and salsa
- Fresh homemade salsa
- 4 medium/large tomatoes
- 2 cloves garlic finely chopped
- 2 tablespoons fresh coriander finely chopped
- Pinch of sea salt and pepper
- 1 red onion
- 1 can black beans
- Alternatively, 400g freshly soaked and cooked black beans
- 1 cup wild rice uncooked
- 2 avocados
- 1 tin sweetcorn
- Paprika so season
- 1 red pepper cut into strips
- 1 yellow pepper cut into strips
- 1 white onion
- 1 head romaine lettuce
- Or tortilla wraps
Wilde Tips
- Top with more fresh chopped coriander
- Add some hot sauce for extra spice - I love this chipotle one
- Make some of my slow cooked pulled "pork" (mushrooms) as meat for the wraps
- Cut off the root of the romaine lettuce and use toothpicks to suspend it in water and watch it grow!
zero waste romaine lettuce growing
