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Calories577
Protein48.9g
Carbs68.7g
Fat12.3g
Fiber10.2g
Per serving
Vitamins & minerals
Estimated · 100% data coverage
Vitamin A
138.1 mcg RAE15.3% DV100% coverage
Vitamin C
105.82 mg117.6% DV100% coverage
Vitamin D
0 mcg0% DV100% coverage
Vitamin B6
1.95 mg114.5% DV100% coverage
Vitamin B12
0.36 mcg14.9% DV100% coverage
Folate
122.2 mcg DFE30.6% DV100% coverage
Calcium
48.74 mg3.7% DV100% coverage
Iron
3.59 mg19.9% DV100% coverage
Magnesium
158.61 mg37.8% DV100% coverage
Potassium
1,328.85 mg28.3% DV100% coverage
Phosphorus
664.7 mg53.2% DV100% coverage
Zinc
3.09 mg28.1% DV100% coverage
% Daily Value uses US FDA Daily Values (2024). Coverage is the share of recipe ingredient weight represented by matched nutrient data.
Cook mode
Ingredients
Method
Useful swaps
Use tofu: Sear 230 g pressed tofu strips in 5 g oil with half of 0.6 g salt for 9 minutes. Cook 70 g pepper and 50 g corn for 3 minutes; add 70 g salsa and remaining salt for 2 minutes. Stir in 150 g rice, 60 g black beans, and 20 g water; cover 3 minutes. Add 10 g lime and tofu for 60 seconds, then rest 5 minutes. Becomes vegan. Introduces soy; verify the salsa label. Tofu lowers protein modestly and adds unsaturated fat.
Use wild rice: Sear 170 g salted chicken in 5 g oil for 7 to 9 minutes to 165°F. Cook pepper and corn for 3 minutes, simmer with 70 g salsa for 2 minutes, then stir in 150 g cooked wild rice, 60 g black beans, and 20 g water; cover 3 minutes. Add 10 g lime and sliced chicken for 60 seconds; rest 5 minutes. Remains balanced. No major regulated allergen is introduced; verify the salsa label. Wild rice adds chew and slightly more protein with similar calories.
Storage and reheating
Refrigerate for up to 4 days.
Not marked as freezer-friendly.
Suggested reheating: Microwave, Pan.
About this recipe data
The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.
Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.
Chicken, red pepper, onion, corn tortillas, and cumin make a true five-main-ingredient fajita dinner, with the vegetables and meat air-fried in one loose layer.
Baby potatoes get a head start before fully cooked chicken sausage and red pepper join the basket, keeping all three main ingredients properly browned in twenty minutes.
