Mexican Fajitas!
Cook brown rice as per packet instructions. Prepare all salad vegetables, cheese and avocado and put into the fridge until you are ready to eat.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Saucepan
- Wooden spoon
- Spatula
- Colander
- Stove
- Refrigerator
- Serving bowl
Ingredients
- 500 g chicken breast or lean beef mince or extra firm tofu
- 1 tbsp extra virgin olive oil
- 1 onion, diced
- 400 g tinned kidney beans, strained and rinsed
- 1 cup passata or 400g tinned tomatoes
- 1 tbsp paprika
- 2 tsp cumin, ground
- 2 tsp coriander, ground
- pepper to taste
- ½ cup water
- Lettuce (shredded), tomato (diced), capsicum (diced), carrot (grated), low fat cheese (grated), avocado or lite sour cream, fresh coriander leaves , brown rice, avocado and lime juice
- 1 cup brown rice
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