Eggplant Fajita Tacos

Name: Eggplant Fajita Tacos
Total time: 30
Yield: 2
Ingredients: 1 eggplant; 1 small red bell pepper; 1 small yellow bell pepper; 1 small green bell pepper; 1 medium onion; vegetable oil, to taste; 1 tablespoon taco seasoning; salt, to taste; pepper, to taste; 1 teaspoon red chile powder; 1 cup baby spinach; 1 lime, plus more for serving; 1 tablespoon banana peppers, chopped; 4 tortillas; 1 sour cream

Recipe by Rishika Datla from tasty.co

Lunch 30 Mins.

Ingredients

2 servings

•

1 eggplant
•

1 small red bell pepper
•

1 small yellow bell pepper
•

1 small green bell pepper
•

1 medium onion
•

vegetable oil, to taste
•

1 tablespoon taco seasoning
•

salt, to taste

•

pepper, to taste
•

1 teaspoon red chile powder
•

1 cup baby spinach
•

1 lime, plus more for serving
•

1 tablespoon banana peppers, chopped
•

4 tortillas
•

1 sour cream

Instructions

Slice the eggplant, peppers and onion into juliennes.
Pan fry the julienned eggplant in oil until it’s cooked and set aside.
In a pan, fry the onions and peppers for 5 minutes.
Add the taco seasoning, salt, pepper and red chili powder and fry until the vegetables are cooked.
Add in the spinach and cooked eggplant. Cook for another 2 minutes.
Finally add in the lime juice and banana peppers.
Heat the tortillas on a pan
Add the fajitas to the tortillas and add a dollop of sour cream.
Top with some cracked pepper and lime juice.