Kidney-Friendly Bean Fajitas
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 4 servings
Calories 303kcal
1 Cast-Iron skillet
1 Cutting Board
1 Chef knife
- 8 each Corn tortillas
- 1 cup Pinto beans
- ½ cup Onion sliced thin
- 1 Red bell pepper sliced thin
- 1 Yellow bell pepper sliced thin
- 1 cup Zucchini sliced thin
- ½ Tomato small diced
- 1 cup Iceberg lettuce sliced
- ½ Avocado sliced
- ½ tsp Cumin
- ½ tsp Smoked Paprika
- ½ tsp Black pepper
- 2 tbsp Olive oil
Heat a large cast iron skillet over medium-high heat. Add in oil, onions, peppers, and zucchini. Saute the veggies for 10 minutes or until veggies begin to soften and caramelize.
Add in garlic and spices and cook for an additional 3-5 minutes.
While garlic is cooking, heat a small skillet over low heat and add tortillas. Cook for 1-2 minutes per side.
Serve with diced tomatoes, sliced avocado, lettuce, and a side of pinto beans.
Serving: 2tacos | Calories: 303kcal | Carbohydrates: 43g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 32mg | Potassium: 713mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1328IU | Vitamin B1: 0.2mg | Vitamin B2: 0.1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 0.4mg | Vitamin C: 105mg | Vitamin E: 3mg | Vitamin K: 19µg | Calcium: 76mg | Copper: 0.2mg | Folate: 134µg | Iron: 3mg | Manganese: 0.5mg | Magnesium: 52mg | Phosphorus: 123mg | Selenium: 3µg | Zinc: 1mg
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