Fajitas with Roasted Vegetables and Dips

Cut the lettuce into bite-size pieces and put on a plate. Chop the onion and bell peppers coarsely and put on a second plate.

• 1 Romaine lettuce (~ 4.2 oz)
• 1 Onion, yellow (~ 2.8 oz)
• 1 ⁠½ Bell peppers, red (~ 7.7 oz)

For your guacamole, mash the avocado in a bowl. Add ¼ of the onions, mix and season with salt, pepper, and lemon juice.

• ½ Avocado (~ 3.5 oz)
• Salt
• Black pepper
• ½ Lemon (~ 1 oz)

Place vegan meat strips in a bowl, cover with boiling water, let sit for approx. 10 minutes and squeeze out as much excess water as you can.

• 1.8 oz Vegan meat substitute, strips

In a bowl, mix the yogurt, salt, pepper, and crushed pepper until creamy.

• 1⁄3 cup Low fat yogurt
• Salt
• Black pepper
• ½ tsp Crushed pepper

Heat the canola oil in a non-stick frying pan over high heat. Add the vegan meat substitute, pepper, and onions and fry for approx. 2-3 minutes until the onions turn translucent.

• 1 tsp Canola oil

Turn the heat to medium, stir in the tomato paste and fry for 2 minutes.

• 1 Tbsp Tomato paste

Add the vegetable broth and crushed pepper and cook until reduced completely.

• 2⁄3 cup Vegetable broth
• ½ tsp Crushed pepper

Place the tortillas in a pan over medium heat and warm them for approx. 20 seconds from each side and put on a plate.

• 2 Flour tortillas (~ 4.6 oz)

Build your Tortilla by topping it with salad, sauces and veggie mix. Wrap the burritos, folding in the top and bottom ends, then roll the burrito together from right to left.

• 1 ⁠½ Tbsp Ketchup

Enjoy your meal!