THE BEST EVER VEGETARIAN FAJITAS
Quick & delicious black bean vegetarian fajitas! They're made with sweet roasted peppers & onions, garlicky black beans, and creamy guacamole. A flavorful, satisfying meal that's packed with plant-based protein, and ready in 30 minutes.
Provided by Bethany Kramer
Categories Main Course
Time 30m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 288 kcal, Carbohydrate 48.9 g, Protein 10.1 g, Fat 6.7 g, Sodium 934.1 mg, Sugar 9.7 g, ServingSize 1 serving
OVEN ROASTED VEGETABLE FAJITAS
Meatless fajitas with oven-roasted vegetables such as peppers, onion, and cauliflower. This dish is flavorful, satisfying, healthy, plant-based, protein-rich, gluten-free, and easy to make. A great vegan dinner recipe that is perfect for families.
Provided by Michaela Vais
Categories Main Course
Time 35m
Number Of Ingredients 23
Steps:
- This recipe has a video for easy instructions (see below).
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Chop the cauliflower into small florets (the smaller the pieces, the faster they will cook), slice the peppers and onion into medium-thick slices/strips and spread the vegetables into an even layer on a baking sheet (lined with parchment paper).
- Drizzle with 1-2 tbsp oil and add all spices. Toss with your hands and roast the veggies in the oven for about 20-25 minutes until nicely browned and caramelized. Toss halfway. To warm the tortillas, pop them into the oven (wrapped in aluminium foil) for the remaining 10 minutes.
- Heat the beans in a pan with the balsamic vinegar, a pinch of salt and onion powder.
- To assemble fajitas: Top the tortillas with the roasted veggies, black beans, guacamole, and vegan cheese sauce (optional). Garnish with fresh greens and add some hot sauce on top (optional). Enjoy!
Nutrition Facts : Calories 201 kcal, Carbohydrate 25 g, Protein 8 g, Fat 4.7 g, Fiber 10 g, Sugar 7 g, ServingSize 1 serving
OVEN ROASTED VEGGIE FAJITAS
Oven Roasted Fajitas! These veggie fajitas are such a simple meal. Throw everything in the oven and dinner is ready in just 30 minutes. Customize them however you like 'em.
Provided by Alex Caspero
Categories dinner
Time 40m
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F.
- Place the peppers and onions in a large bowl and toss with the oil and spices. Toss well to combine, trying to coat the peppers with all of the spices.
- Place mixture in a single layer on a baking sheet and roast for 25-30 minutes, until tender. Check on the mixture around 20 minutes, making sure they don't burn.
- Remove from the oven and divide among tortillas. Top as you'd like! If you want a heartier meal, stir in a cup of black beans right after the peppers come out of the oven.
- I love these with a bit of sour cream (vegan or regular) and a dollop of guacamole.
VEGETARIAN FAJITAS
Looking for a quick and easy veggie family meal? Try these meat-free fajitas, loaded with black beans, avocado and peppers, which take just 15 minutes to make
Provided by Lulu Grimes
Categories Dinner, Lunch, Supper
Time 15m
Number Of Ingredients 13
Steps:
- To make the fajita mix, take two or three strips from each colour of pepper and finely chop them. Set aside. Heat the oil in a frying pan and fry the remaining pepper strips and the onion until soft and starting to brown at the edges. Cool slightly and mix in the chopped raw peppers. Add the garlic and cook for 1 min, then add the spices and stir. Cook for a couple of mins more until the spices become aromatic, then add half the lime juice and season. Transfer to a dish, leaving any juices behind, and keep warm.
- Tip the black beans into the same pan, then add the remaining lime juice and plenty of seasoning. Stir the beans around the pan to warm them through and help them absorb any flavours of the fajita mix, then stir through the coriander.
- Warm the tortillas in a microwave or in a low oven, then wrap them so they don't dry out. Serve the tortillas with the fajita mix, beans, avocado and soured cream for everyone to help themselves.
Nutrition Facts : Calories 463 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 12 grams protein, Sodium 1.6 milligram of sodium
ROASTED VEGETABLE FAJITAS
Make and share this Roasted Vegetable Fajitas recipe from Food.com.
Provided by cookiedog
Categories Brown Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450. Coat a baking pan with nonstick cooking spray.
- In a large bowl, toss the eggplant with the oil to coat. Add the zucchini, bell peppers, onion, vinegar, and garlic, tossing to mix well. Transfer the mixture to the prepared pan. Roast, uncovered, stirring once or twice, until the vegetables are tender, 25-30 minutes.
- Heat a dry large frying pan(not one with a non-stick surface) over medium heat. One at a time, heat the tortillas in the hot pan on each side until softened, about 20 seconds per side.
- To serve: divide the tortillas among individual plates. Spread an equal amount of the vegetable mixture and rice on each tortilla. Top with 1/2 tablespoon of the salsa. Fold in both sides of each trotilla up over the filling, then roll to close.
CHICKEN AND VEGGIE SHEET PAN FAJITAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 5 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 475 degrees F. Line a sheet pan with foil.
- In a small bowl, mix together the chili powder, ancho chile powder, salt and pepper. Place the peppers, onion and mushrooms on the sheet pan. Drizzle with half the olive oil and season with half the chili seasoning mix. Toss and place in the oven to roast until the veggies begin to char, about 12 minutes.
- Add the chicken to a bowl and toss with the remaining oil and seasonings. Add the chicken to the veggies and return to the oven. Cook until the chicken is cooked through, 7 to 8 minutes. Remove from the oven, then squeeze over the lime juice and toss.
- Serve the chicken and veggies on the warm tortillas, then top with the guacamole, salsa, sour cream, queso fresco and cilantro and garnish with lime wedges on the side.
ROASTED VEGETABLE FAJITAS
Yes, they're meatless and lowfat, but they taste good, too. Don't substitute any other type of vinegar for the balsamic...this much regular vinegar on vegetables will just give you pickles, whereas the balsamic makes them taste a little sweet.
Provided by Aunt Cookie
Categories Onions
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet over medium-high heat, combine 1 teaspoons oil and 1/4 cup vinegar.
- When vinegar starts to simmer, add the onions and garlic.
- Saute 8-10 minutes, adding additional vinegar if the onions stick.
- Sprinkle with cilantro and lime, then set aside.
- Preheat the broiler.
- Brush the raw vegetables with the remaining oil.
- Broil, turning once, for about 10 minutes. Remove from the oven and combine with the onion mixture. Salt and pepper to taste.
- Combine the yogurt or sour cream and cumin. Serve with vegetables and tortillas.
Nutrition Facts : Calories 559.7, Fat 13.2, SaturatedFat 2.9, Cholesterol 1.6, Sodium 847.6, Carbohydrate 91.9, Fiber 10.7, Sugar 20, Protein 17.9
OVEN-BAKED CHICKEN FAJITAS
Easy and delicious oven-baked chicken fajitas.
Provided by Dan Wentzel
Categories World Cuisine Recipes Latin American Mexican Main Dishes Fajita Recipes Chicken
Time 59m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
- Spread red bell peppers and onion in the baking dish.
- Coat chicken strips with a few pinches of the fajita seasoning mix. Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir seasoned chicken until browned, about 2 minutes per side.
- Place chicken in the baking dish with bell peppers and onion; top with remaining fajita seasoning mix and vegetable oil. Stir until chicken and vegetables are evenly coated.
- Bake in the preheated oven, stirring halfway through baking, until chicken is no longer pink in the center, about 30 minutes.
- Spoon chicken mixture into each tortilla and top with sour cream, salsa, and cilantro.
Nutrition Facts : Calories 211.4 calories, Carbohydrate 16.2 g, Cholesterol 47.3 mg, Fat 7.9 g, Fiber 1.5 g, Protein 18.3 g, SaturatedFat 2.5 g, Sodium 410.6 mg, Sugar 2.1 g
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