How do you store the Fajitas with cauliflower and chili bean traybake from the oven?

Keep the roasted vegetables and beans in the fridge for a maximum of 2 days, or freeze them up to 3 months. Defrost and heat them in the oven at 180 ° C for 10-15 minutes. You can freeze wraps for a maximum of 2 months and heat up in a pan or oven.

Fajitas with cauliflower and chili bean traybake from the oven

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45-50min

•

Easy

Delicious roasted vegetables wraps with cauliflower, bell pepper and black beans, in a tasteful Fajita Glaze. Fast, tasteful and healthy!

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Ingredients

What do you need?

Quantity: 4P

1 cauliflower
1 TL turmeric
Juice of 1/2 lemon
8 wraps of your choice
1 can of black beans, leaked and rinsed
1 large red onion, in strips
4 peppers (different colors), in strips

Fajita Herbal oil:
1 tsp smoked paprika powder
1 tsp look powder
1 tsp cumin powder
Juice and sixth of 1 lime
1 tbsp honey
4 tbsp olive oil
1 TL chiliflakes

Garnish:
Sour cream
2 limes, cut into segments
1 avocado, in slices
1 bunch of coriander, finely chopped

1 cauliflower
1 TL turmeric
Juice of 1/2 lemon
8 wraps of your choice
1 can of black beans, leaked and rinsed
1 large red onion, in strips
4 peppers (different colors), in strips

Fajita Herbal oil:
1 tsp smoked paprika powder
1 tsp look powder
1 tsp cumin powder
Juice and sixth of 1 lime
1 tbsp honey
4 tbsp olive oil
1 TL chiliflakes

Garnish:
Sour cream
2 limes, cut into segments
1 avocado, in slices
1 bunch of coriander, finely chopped

Preparation method

How do you make this?

Preparation: Preheat the oven to 200 ° C.

Cauliflower: Mix the turmeric with the lemon juice.

Cut the cauliflowers into florets. Divide the turmeric citro-mixture over the cauliflower florets and shake well to cover everything evenly.

Steam the cauliflower until the florets are cooked.

Traybake: Divide the cauliflower florets, peppers, red onion and black beans evenly over a baking sheet covered with baking paper.

Herb glass: Mix the smoked paprika, garlic powder, cumin powder, lime juice and sixty, honey, olive oil and chiliflakes in a small bowl. Brush the vegetables and beans generously with this Glaze.

Oven: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the vegetables are cooked and slightly caramelized.

Serve: Heat the wraps briefly in the oven or in a dry pan. Serve the roasted vegetables in the wraps and finish with sour cream, avocado, coriander and a dash of lime juice. Add some hot sauce for extra spice.

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