Brain Fit Fajitas Recipe

By Daniel Amen, MD

Medically reviewed in March 2022

Ingredients:

⅓ tsp whole cumin seed
⅛ tsp paprika
1 dash black pepper
⅛ raw eggplant, peeled and cut into strips
⅔ tbsp coconut oil
⅙ tsp chili powder
1 dash salt
⅔ clove diced, raw garlic
⅙ medium zucchini, cut into strips
⅙ medium red bell pepper, cut into strips
⅛ cup raw coriander (cilantro) leaves
⅙ cup shredded green leaf lettuce
⅓ avocado
⅓ medium tomato, diced
1 organic sprouted grain tortilla or coconut wrap
⅓ small raw onion, diced
⅙ raw lime, squeeze for juice
⅙ jalapeño pepper cut into strips
14 oz can red, ripe whole tomatoes
⅛ tsp red or cayenne pepper
⅙ medium summer squash (or any variety) cut into strips

Preparation:

Preheat oven to 400 degrees F. Lightly oil two cookie sheets.
In a small bowl mix together oil (may need to be melted), cumin, paprika, chili powder, salt, pepper and garlic.
Place eggplant, zucchini, squash, bell pepper and onion on cookie sheets and lightly brush with oil mixture.
Place in oven and roast for 20-25 minutes or until eggplant is tender. Be sure to turn vegetables at least once.
Meanwhile heat the tortillas by wrapping it in foil and placing it in warm oven for 5-8 minutes. Do not overheat or it will crack and fall apart.
To make salsa, prepare food processor.
Place onion and garlic in food processor and pulse several times until onion has a coarsely chopped, but not over processed appearance.
Add cilantro, jalapeno, lime juice, tomatoes, and hot cayenne pepper.
Process until salsa is desired consistency but not mushy.
Add salt and pepper to taste.
Arrange vegetables separately on a serving platter and serve hot. Place avocado, tomatoes, and cabbage on a serving tray.
Serve warm vegetables, cold vegetables and salsa together.