Fajitas serves 6

Fajitas

Enjoy these enticing vegan fajitas with jackfruit, peppers and onions. They make a fantastic meal.
You can not substitute ripe jackfruit in syrup!

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2- 14 ounce cans green jackfruit in water, drain and rinse and squeeze out any remaining liquid
1 onion 
2 large bell peppers, seeded
1 jalapeno pepper, seeded (If you want more spice leave the seeds in)
1/4 cup olives, sliced (optional)
12 corn tortillas

1 tablespoon lime juice
2 garlic cloves, finely minced
1 tablespoon chili powder
1/2 tablespoon cumin
1/2 teaspoon hot pepper flakes

1. In a bowl, mix together 1 tablespoon lime juice, garlic, chili powder, cumin and hot pepper flakes.
2. Add jackfruit to marinade, refrigerate 1 hour or more. 
3. Slice onion and bell peppers in half lengthwise, then slice each half into strips.
4. Slice jalapeno pepper.
5. Heat 1-2 tablespoons water in a large skillet over medium-high heat.
6. Remove jackfruit from marinade and cook about 10 minutes. Shred into strips.
7. Add onion, bell peppers and jalapeno pepper to the pan, sauté for about 5-6 minutes.
8. Add olives and heat through.
9. Heat corn tortillas a couple at a time in an iron skillet or click here to use one of my other methods.
10. Spoon mixture into heated tortillas.

2 Fajitas:
Calories 278.7, Fat 3.1g, Cholesterol 0mg, Sodium 435mg
Carbohydrates 55.2mg Fiber 9g, Sugars 9.1g, Protein 8.1g