Cauliflower Chickpea Fajitas
 
Ingredients
  • 4 tablespoons neutral coconut oil
  • 1 cup cooked chickpeas (from part 1)
  • fajita spice mix - (recipe in part 1)
  • ½ cauliflower - cut into florets (left over from part 1)
  • juice of 2-3 limes - divided
  • 1 large red onion - chopped
  • 1 red, yellow or orange bell pepper - seeded and sliced
  • 1 green bell pepper - seeded and sliced
  • 1 poblano or jalapeno pepper - seeded and sliced
  • 2 portobello mushrooms - sliced
  • tortillas of choice (corn for gf)
  • 1 avocado - sliced, for serving
  • cilantro - for serving
  • vegan sour cream or yogurt - for serving (optional)
Instructions
  1. Warm 1 tablespoon of coconut oil in a large cast iron pan over medium heat. Add the chickpeas, sprinkle with the fajita spice and sauté until golden. Remove the chickpeas from the pan and set aside.
  2. Add another tablespoon of oil to the pan, add the cauliflower florets in a single layer, sprinkle with the fajita spice and cook for about 3 minutes, until the underside is golden. Flip the florets, sprinkle with more of the fajita spice and cook for another 3 minutes or until the other side is golden. Pour the juice of ½-1 lime over florets and cook until it evaporates, stirring. Remove the cauliflower from the pan and set it aside.
  3. Add one more tablespoon of the oil to the pan, followed by the onion and all the peppers. Sprinkle with the fajita spice and sauté for about 8 minutes, until the onion the vegetables are soft and golden in places. Pour the juice of 1 lime over the vegetables and stir them around until it evaporates. Push the vegetables to one side of the pan and add another tablespoon of the oil to the emptied space.
  4. Add the mushrooms in a single layer, sprinkle with the fajita spice and let them cook for about 3 minutes, until the underside is golden. Flip the mushroom slices, sprinkle with more of the fajita spice and cook for another 3 minutes, or until the other side is golden as well. Pour the juice of ½-1 lime over the mushrooms and stir around until evaporates. Stir the onion-pepper mixture into the mushrooms and turn off the heat.
  5. Warm the tortillas, if desired, and keep them wrapped in a kitchen towel. To serve, place a few pieces of the cauliflower in the middle of the tortilla, followed by a small handful of the pepper and mushroom mixture and some chickpeas. Top with avocado slices, cilantro leaves and sour-cream, if using. Repeat with the other tortillas, as you go, and enjoy.
Recipe by Golubka Kitchen at http://golubkakitchen.com/plant-based-summer-meal-plan-part-2/