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–+ servings
Plant-based Steak, Peppers, and Onions in a stainless steel cooking pan

Beyond Beef Fajita Wrap

Here’s a way to elevate a classic fajita into a mouthwatering plant-based wrap, featuring sautéed peppers and onions, fresh cilantro, zesty salsa, and creamy guacamole.
Yield: 5 cups
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients
 

  • 2 medium bell peppers, thinly sliced*
  • 1 large onion, thinly sliced
  • 1 tablespoon olive oil or avocado oil
  • 16 oz package Beyond ground beef, defrosted
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • Juice of 1 lime
  • 5 tortillas
  • ¼ cup guacamole
  • Optional toppings: , chopped cilantro, salsa and guac
  • *All colors work; for a sweeter flavor use red, orange and/or yellow peppers (skip green).

Instructions
 

To cook the vegetables:

  • Heat oil in a large skillet over medium-high heat. Add the bell peppers and onion, cooking until they are tender and slightly browned, about 7 minutes. Remove from the skillet and set aside.

To cook the beef:

  • Mist the same skillet with oil spray, add the defrosted Beyond Beef and cook 5 to 8 minutes, according to package directions, while breaking apart and sautéing.
  • During the last few minutes, mix in the seasonings, scraping the bottom of the pan to ensure they’re evenly distributed.
  • Add the cooked vegetables back into the skillet with the seasoned Beef, and stir everything together until it's heated through.
  • Drizzle with lime juice to taste and garnish with optional fresh chopped cilantro.

To assemble the wraps:

  • Lay out the tortillas and spread a thin layer of guacamole over each (~1 tablespoon per wrap). Spoon about 1 cup fajita filling down the center of each tortilla.
  • Top with optional salsa, more chopped cilantro. Fold in the edges of the tortilla and roll tightly to secure the filling inside. Slice and enjoy!
  • Leftovers can be kept in the fridge for 3 to 4 days.

Notes

Nutrition provided per fajita wrap with 1 cup filling and ~1 tablespoon guacamole.
I’ve included instructions to create your own fajita seasoning blend. It requires combining:
  • 1 tablespoon of chili powder
  • 1 teaspoon of paprika
  • ½ teaspoon of onion powder
  • ½ teaspoon of garlic powder
  • ½ teaspoon of ground cumin
  • ½ teaspoon of salt
However, feel free to skip this step and substitute a standard store-bought taco or fajita-flavored seasoning packet, or simply add 2 tablespoons of a pre-made seasoning blend from a jar.
*Use whatever tortilla best fits your eating style, whether that’s gluten-free, low-carb, whole-wheat and so on. I used a low-carb, high-fiber wrap with ~80 calories for my nutrition calculations below.  
 
Author: Joy Bauer, MS, RDN, CDN
Course: Lunch, Main Course
Cuisine: Mexican

Nutrition Information per serving

Serving Size: 1cupCalories: 340Carbohydrates: 28gProtein: 22gTotal Fat: 19g— Unsaturated Fat: 15.5g— Saturated Fat: 3.5gCholesterol: 0mgSodium: 710mgPotassium: 629mgFiber: 12gTotal Sugar: 3g— Natural Sugar: 3g— Added Sugar: 0gVitamin A: 2202IUVitamin C: 65mgCalcium: 252mgIron: 5mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.