Brain Fit Fajitas

Serves 6

INGREDIENTS

• 4 tablespoons coconut oil
• 1 tablespoon ground cumin
• 1/2 teaspoon paprika
• 1 teaspoon chili powder
• 1/2 teaspoon Real Salt
• 1/4 teaspoon pepper
• 2 garlic cloves minced
• 1/2 small eggplant peeled and diced
• 1 zucchini sliced
• 1 yellow squash sliced
• 1 red bell pepper thinly sliced
• 1 yellow onion diced
• 1/2 cup cilantro chopped
• 3 cups shredded lettuce or cabbage
• 1 cup black or pinto beans
• 2 ripe avocados pitted, peeled and mashed (guacamole style)
• 2 vine-ripened tomatoes cut into wedges
• 6 grain free tortillas (Siete Foods have a range of options)

SALSA INGREDIENTS

• 1 small onion cut into quarters
• 2 garlic cloves cut in half
• 1/4 cup cilantro
• 1 lime juiced
• 1/2 jalapeno roughly chopped. Remove seeds unless you like it really hot!
• 1 28oz can whole tomatoes
• 1/8 teaspoon cayenne pepper
• 1 teaspoon  Salt
• 1/2 teaspoon pepper

INSTRUCTIONS:

1. Preheat oven to 400 degrees F. Lightly oil two cookie sheets.
2. In a small bowl mix together oil (may need to be melted), cumin, paprika, chili powder, salt, pepper, and garlic.
3. Place eggplant, zucchini, squash, bell pepper, and onion on cookie sheets and lightly brush with oil mixture.
4. Place in oven and roast for 20-25 minutes or until eggplant is tender. Be sure to turn vegetables at least once.
5. Meanwhile heat tortillas and make salsa. Heat tortillas by wrapping in foil and placing in warm oven for 5-8 minutes. Do not overheat or they will crack and fall apart.
6. Heat beans and place in serving bowl.
7. Arrange vegetables separately on a serving platter and serve hot. Place avocado, tomatoes, and cabbage on a serving tray.
8. Serve warm vegetables, cold vegetables, salsa, and beans together.

SALSA PREPARATION:

1. Prepare food processor.
2. Place onion and garlic in food processor and pulse several times until onion has a coarsely chopped, but not over processed appearance.
3. Add cilantro, jalapeno, lime juice, tomatoes, and hot cayenne pepper.
4. Process until salsa is desired consistency but not mushy.
5. Add salt and pepper to taste.

Recipe provided by Tana Amen, for more great brain healthy recipes please visit her website.