Kidney-Friendly Bean Fajitas
Servings 4 servings
Calories 303kcal
Equipment
- 1 Cast-Iron skillet
- 1 Cutting Board
- 1 Chef knife
Ingredients
- 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
Instructions
- 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.
Nutrition
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