Vegetarian Fajitas

1/2

onion, diced

1/2

garlic clove, minced

1

carrots, finely diced

7.5 oz

unseasoned plant-based ground meat

1 Tbs

canned tomato paste

1/2 cup

canned kidney beans, rinsed and drained

1/2 cup

canned whole sweet corn kernels, drained

1/2

can (14.5 oz) diced tomatoes in tomato juice

1/2 cup

vegetable broth

salt, pepper

ground cayenne pepper

ground coriander

4

tortillas (corn or wheat)

1/4 cup

grated cheese to taste

iceberg lettuce, cut into stripes, to taste

avocado pieces, to taste

red bell pepper, cut into strips, to taste

1/4 cup

sour cream to taste

1

onion, diced

1

garlic clove, minced

2

carrots, finely diced

15 oz

unseasoned plant-based ground meat

2 Tbs

canned tomato paste

1 cup

canned kidney beans, rinsed and drained

1 cup

canned whole sweet corn kernels, drained

1

can (14.5 oz) diced tomatoes in tomato juice

1 cup

vegetable broth

salt, pepper

ground cayenne pepper

ground coriander

8

tortillas (corn or wheat)

1/2 cup

grated cheese to taste

iceberg lettuce, cut into stripes, to taste

avocado pieces, to taste

red bell pepper, cut into strips, to taste

1/2 cup

sour cream to taste

1 1/2

onion, diced

1 1/2

garlic clove, minced

3

carrots, finely diced

22.5 oz

unseasoned plant-based ground meat

3 Tbs

canned tomato paste

1 1/2 cups

canned kidney beans, rinsed and drained

1 1/2 cups

canned whole sweet corn kernels, drained

1 1/2

can (14.5 oz) diced tomatoes in tomato juice

1 1/2 cups

vegetable broth

salt, pepper

ground cayenne pepper

ground coriander

12

tortillas (corn or wheat)

3/4 cup

grated cheese to taste

iceberg lettuce, cut into stripes, to taste

avocado pieces, to taste

red bell pepper, cut into strips, to taste

3/4 cup

sour cream to taste