Whenever the word fajitas are mentioned in our house, Tom gets really over excited. I have to say, I am on a similar wave length. I used to eat fajitas a least once a week at uni, and we still do eat them regularly, however I’ve changed the way I make them to ensure they’re still a healthy option. Here are 5 easy ways you can increase the nutritional profile of your fajitas, whist maintaining lots of flavour.
Using corn tortillas instead of the flour ones can cut calories, plus they’re smaller so you’re less likely to stuff them full. Alternatively, cut the tortilla altogether and have a fajita salad or enjoy your filling on top of a sweet potato.
Adding black beans, kidney beans, or sweetcorn (if using tinned ensure it’s not sweetened or salted) can bulk out the meat whilst adding extra protein, fibre or veg. Plus it stretches the meat a little further. Add in extra fresh veggies, such as peppers whilst cooking, then fresh tomatoes, lettuce and avocado when building your fajita to increase the nutrients.
By making your own guacamole, salsa and refried beans you know exactly what has gone in to them with no added sugar or salt. Plus Tomato salsa is a great way of using up slightly sad tomatoes, and guacamole can be made to use over-ripe avocados.
Fresh herbs and chilies, and dried herbs and spices add huge amounts of flavour with few calories.
Use Greek yogurt instead of sour cream, and parmesan instead of cheddar to reduce the amount of cheese without losing the flavour. Swapping the meat (I usually use chicken or lean minced beef) for an alternative product, like Quorn can cut fat and calories
Disclaimer- I am a Quorn ambassador, however this is not a sponsored post.