Mexican Vegetarian Fajitas Food

EPIC VEGETARIAN FAJITAS

Steps:

• Preheat a broiler. Thinly slice the bell peppers and thinly slice the onion. Remove the stems and slice the portobello mushrooms. Place them in a bowl and toss with 2 tablespoons oil and 1 teaspoon kosher salt. Spread the veggies on a parchment lined sheet pan. Place in the broiler and broil 8 to 10 minutes, stirring halfway through, until softened and blackened on some edges. Then go right to Step 3.
• Meanwhile in a skillet, whisk together the ingredients for the Homemade Fajita Sauce. Drain and rinse the pinto beans and add them to the skillet. Heat over medium heat and cook until warmed through and the sauce is thickened, about 6 to 8 minutes. Taste and stir in another 1/4 teaspoon kosher salt.
• Once the veggies are done in the broiler, finish them on the stove by heating the remaining 2 tablespoons oil in a cast iron skillet or large non-stick skillet over medium high heat. Add the broiled veggies, smashed garlic cloves, cumin, chili powder, garlic powder, smoked paprika, and the remaining 1/2 teaspoon kosher salt. Cook for 5 minutes, stirring occasionally, until the veggies are tender. Remove and discard the garlic cloves before serving.
• Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
• Place bowls of fajita veggies and pinto beans on the table, with tortillas, sour cream, pico de gallo, guacamole, and fresh cilantro. Let each person add their desired toppings and serve.

VEGETARIAN FAJITAS

Steps:

• Combine the sliced mushrooms, olive oil, soy sauce, lime juice, and spices in a small bowl. Cover and place in the fridge to marinate for at least five minutes, but up to one hour.
• Heat a large skillet over medium-high heat. Add the olive oil and allow it to heat for a minute.
• Add the mushrooms to the pan (make sure they're in a single layer) and sear them for 2-3 minutes per side. Remove the mushrooms from the pan and set them aside.
• Add the bell pepper and onions and cook, stirring occasionally until they have softened and started to caramelize around the edges- about 8-10 minutes.
• Add the garlic, followed by the mushrooms and cook for another 2 minutes, or until the garlic is fragrant.
• Serve the fajitas with your choice of toppings.

THE BEST EVER VEGETARIAN FAJITAS

Steps:

• Preheat oven to 400F.
• Roast peppers & onions: arrange sliced peppers and onions on sheet pan, drizzle with oil and sprinkle with fajita seasoning. Toss until veggies are evenly coated, then spread out on the pan and bake for 20 minutes - flip halfway through.
• Cook black beans: in a sauce pan, simmer black beans on LOW with salt and garlic powder for 8-10 minutes. Black beans should thicken and liquid should slightly reduce.
• Guacamole: In a small bowl use a fork to smash the avocado, then stir in garlic powder, lime juice, and season with salt to taste. Set aside.
• Warm up tortillas: wrap tortillas in a foil packet and pop in oven for 5 minutes, or microwave tortillas on glass plate for 15 seconds. If you have a grill, you can also grill the tortillas for 10-15 seconds on each side.
• Assemble: When peppers & onions are finished, assemble fajitas: roasted peppers & onions, black beans, guacamole, and extra lime juice! Serve with fresh cilantro leaves if desired.

VEGAN FAJITAS

Steps:

• In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
• Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.

EASY VEGETABLE FAJITAS

Steps:

• Heat olive oil in a large skillet (cast iron works best).
• Add onion, bell pepper, zucchini, mushrooms, garlic, jalapeno and sauté for about 10 minutes, until just tender.
• Add lemon juice, cumin, chili powder, and stir well.
• Sprinkle with chopped cilantro.
• To serve, fill each plate with two warm corn tortillas, 1 3/4 cups vegetable fajita mixture, 1/2 cup beans, 1/4 cup guacamole (or 1/4 avocado slices), 1/4 cup salsa, and 1/4 cup plant-based sour cream (optional).
• Makes 4 servings, 2 filled tortillas per serving.

VEGETARIAN FAJITAS

Steps:

• Heat vegetable oil in large skillet over medium-high heat.
• Add onion and bell pepper.
• Cook.
• Stir occasionally for 3-4 minutes or until vegetables are tender.
• Stir in beans, corn, fajita seasoning mix and water.
• Bring to a boil.
• Reduce heat to low and cook, stirring occasionally, for 3-4 minutes or until mixture thickens.
• Remove from heat.
• Stir in cilantro.
• Spoon 1/2 cup fajita mixture onto each tortilla and fold in half.

VEGETARIAN FAJITAS

Steps:

• Cut the bell peppers and the red onion into thin slices. Finely chop the garlic.
• Heat the olive oil in a large pan. Sauté the onion and the garlic for 4 minutes. Then add the spices and cook for another minute. Stir constantly.
• Then add the bell pepper and cook for 5 minutes.
• Drain the black beans and rinse well. Add to the pan and cook for another 5 minutes. Season with salt, black pepper, and lime juice.
• Heat the tortilla wraps in a pan without oil (20-30 seconds on each side).
• Cut the avocado into thin slices. Place the fajitas on the tortillas and top them with the sliced avocado, vegan sour cream (optional), and sprinkle with freshly chopped cilantro and red pepper flakes. Enjoy!

MMMM....VEGETARIAN FAJITAS

Steps:

• In a large skillet, heat oil over medium-high heat.
• Combine all vegetables in pan and saute until tender, about 10-15 minutes.
• Add all seasonings and mix well with veggies.
• To serve, place the vegetable mixture in center of each tortilla shell, and fold in half.
• Top with your favorites such as shredded cheddar cheese, sour cream, gaucomole, salsa, pico de gallo, etc.