Kidney-Friendly Bean Fajitas
These kidney-friendly veggie fajitas are full of both flavors and textures. They make a great dinner or lunch and can be put together in just 30 minutes.
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Servings: 4 servings
Serving Size:2 tacos
Nutrition
Calories:303 kcal
Carbs:43 g
Sodium:32 mg
Potassium:713 mg
Phosphorus:123 mg
Protein:8 g
Fiber:10 g
Equipment
- 1 Cast-Iron skillet
- 1 Cutting Board
- 1 Chef knife
Ingredients
- 8 each Corn tortillas
- 1 cup Pinto beans
- ½ cup Onion sliced thin
- 1 Red bell pepper sliced thin
- 1 Yellow bell pepper sliced thin
- 1 cup Zucchini sliced thin
- ½ Tomato small diced
- 1 cup Iceberg lettuce sliced
- ½ Avocado sliced
- ½ tsp Cumin
- ½ tsp Smoked Paprika
- ½ tsp Black pepper
- 2 tbsp Olive oil
Instructions
- Heat a large cast iron skillet over medium-high heat. Add in oil, onions, peppers, and zucchini. Saute the veggies for 10 minutes or until veggies begin to soften and caramelize.
- Add in garlic and spices and cook for an additional 3-5 minutes.
- While garlic is cooking, heat a small skillet over low heat and add tortillas. Cook for 1-2 minutes per side.
- Serve with diced tomatoes, sliced avocado, lettuce, and a side of pinto beans.
Full Nutrition
Nutrition Facts
Kidney-Friendly Bean Fajitas
Amount Per Serving (2 tacos)
Calories 303
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 0mg0%
Sodium 32mg1%
Potassium 713mg20%
Carbohydrates 43g14%
Fiber 10g42%
Sugar 6g7%
Protein 8g16%
Vitamin A 1328IU27%
Vitamin B1 0.2mg13%
Vitamin B2 0.1mg6%
Vitamin B3 1mg5%
Vitamin B5 1mg10%
Vitamin B6 0.4mg20%
Vitamin C 105mg127%
Vitamin E 3mg20%
Vitamin K 19µg18%
Calcium 76mg8%
Copper 0.2mg10%
Folate 134µg34%
Iron 3mg17%
Manganese 0.5mg25%
Magnesium 52mg13%
Phosphorus 123mg12%
Selenium 3µg4%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
