Recipe by Aine Davis
Honestly, I’m pretty boring when it comes to breakfast. Every morning I have granola and almond milk or granola and vegan yogurt, or if I’m feeling a little adventurous, hummus on sourdough. Exciting. Every day. Wow. But I recently had a friend stay with me for a few nights and I wanted to impress her with my ~cooking skills~, so I whipped up this quick and healthy breakfast in less than 30 minutes so we still had time to go see the beautiful blossoming Sakura Trees in High Park. Here’s my recipe for my quick and easy breakfast fajitas:
- 2 red bell peppers
- 2 yellow bell peppers
- 2 red onions
- 1 tbsp avocado oil
- 1 tbsp tamari
- 1 tsp Adobo seasoning*
- 1 tsp garlic powder
- Juice of half a lemon
- 1/4 cup chopped cilantro
- 1/4 cup chopped scallions
- Slice bell peppers and onions into long, thick strips.
- In a large pan, heat avocado oil on high heat. Once the pan is very hot, stir in the bell peppers and onions. It’s going to be very hot so make sure to stir often so it doesn’t burn!
- Stir in soy sauce, adobo seasoning, garlic powder and juice of half a lemon.
- Once cooked to your desired texture (I like the peppers to have a little bite and to be a little blackened), remove from heat and top with cilantro and scallions.
- Serve on your favourite corn tortillas with favourite sauces! I like mine with Mad Mexican Chunky Guacamole and Valentina Hot Sauce. Enjoy!
Post by Aine Davis
If you follow us on Instagram (which you should!) then you know that we post photos of Mexican dishes on a regular basis. What can we say? Vegan girls loooove guacamole.
After spending the summer in Mexico a few years ago, I fell in love with how fresh and flavourful their food is. In my opinion, there’s nothing better than sinking your teeth into a warm corn tortilla stuffed with creamy refried beans. Instead of recreating this dish with canned refried beans that are loaded with sodium, saturated fats and unpronounceable ingredients, try out this much healthier version from scratch:
- 1.5 cups re-hydrated black beans (Follow your pressure cooker’s instructions. If you don’t have a pressure cooker, use this alternative)
- 1 cup Spanish onion, finely chopped
- 3 cloves of garlic, minced
- 2 chipotle peppers, finely chopped
- 3 limes, juiced
- zest of one lime
- 4 tbsp water, as needed
- 1 tbsp olive oil
- 1 tbsp coconut oil (For frying)
- Salt and pepper, to taste
- On medium, heat coconut oil in large pan. Add garlic and onions, then fry until golden.
- Remove garlic and onion from heat and place in blender or food processor. Add black beans, pepper, lime, lemon, water, olive oil, and seasoning.
- Process until smooth. If consistency is thicker than desired, add additional tablespoons of water and continue blending.
Serve the beans with warm corn tortillas, green onions, avocado, hot sauce and additional vegetables. ¡Buen provecho!