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
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
CHICKEN VEGGIE FAJITAS
Our family loves the spicy flavor of these fajitas. I also appreciate the fact that they're fast to fix. -Eleanor Martens, Rosenort, Manitoba
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 7 ingredients. Place chicken and vegetables in a single layer in a greased 15x10x1-in. baking pan; drizzle with 1/4 cup lemon juice mixture. Broil 4-6 in. from the heat for 4 minutes. , Turn chicken and vegetables; drizzle with remaining lemon juice mixture. Broil 4 minutes longer or until chicken juices run clear. Serve on tortillas, with cheese if desired.
Nutrition Facts : Calories 231 calories, Fat 7g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 460mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic exchanges
FAJITA SEASONING
This is a great recipe to make your own fajita seasoning. No bouillon cubes means this is perfect for vegetarians too! Make up a larger batch and store in an airtight container for future use.
Provided by Traci Meeds
Categories World Cuisine Recipes Latin American Mexican
Time 5m
Yield 4
Number Of Ingredients 9
Steps:
- Stir cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin together in a small bowl.
Nutrition Facts : Calories 20.9 calories, Carbohydrate 4.6 g, Fat 0.4 g, Fiber 0.8 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 595.8 mg, Sugar 1.4 g
SPICY VEGETABLE FAJITAS
Here's a spicy, vegetarian, help-yourself dish that's ideal for hungry teenagers
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4. Wrap the pancakes in foil and warm them through in the oven for 10 mins. Alternatively, wrap and reheat in the microwave on medium for 2-3 mins.
- Heat the oil in a saucepan, add the onion and fry for 5 mins until softened. Tip in the cauliflower florets and fry briefly until they take on a little colour. Splash in 5 tbsp water, cover the pan and cook for 5 mins until the cauliflower is just tender.
- Stir the chickpeas into the pan with the arrabbiata sauce and bring to the boil. Simmer for 2-3 mins, then stir in the coriander and remove from the heat.
- Transfer the sauce to a serving bowl and put on the table with the warm pancakes, yogurt and spinach leaves. Let everyone put a few spinach leaves in the centre of each pancake, spoon the filling over and top with a little yogurt. The sides can then be folded into the middle and the pancakes eaten with a knife and fork.
Nutrition Facts : Calories 466 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 48 grams carbohydrates, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 1.9 milligram of sodium
HOT AND SPICY FAJITAS
Steps:
- In a large skillet, heat olive oil over medium-high heat. Add vegetables, season with salt, pepper, and soy sauce, to taste, and saute until tender yet still crisp, about 8 minutes. Remove vegetables from skillet and reserve.
- Preheat a grill to medium-high heat. Grill the chicken, steak, shrimp, and sausage; it is best to select a different area of the grill for each, as they all have very different cooking times. As each is cooked through, remove from the grill, cut into strips, and reserve.
- Heat the same large skillet until very hot and return the vegetables to the pan. Layer the assorted roasted chiles on top and then lay the meat on top of the chiles. Add the lime juice for that famous fajita sizzle and serve immediately with the Guacamole and Salsa.
- Combine all ingredients in a bowl and stir mix well. Season with salt and pepper, to taste.
- Preheat a grill to high.
- Coat the tomatoes, onions, and chiles in olive oil, black pepper, and chili powder, to taste. Blacken vegetables on the grill. Remove from the heat and then dice when cool enough to handle. Mix together in a bowl with the lime juice and cilantro. Season, to taste, with cumin, garlic salt, and additional pepper and chili powder.
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- Preheat the oven to 392°F / 200°C Mix all the spices and dried herbs together in a small mixing bowl.
- Add 1 tbsp of maple syrup, 2 tbsp of lime juice and 2 tbsp of olive oil to the spice mix and stir well.
- Place all the vegetables on a baking tray. Pour the marinade over the vegetable, add the salt and pepper and mix well. Leave the vegetables to soak up the marinade for about 10 minutes.
- Roast the vegetables in the oven for 15 to 20 minutes. Halfway through cooking take the tray out of the oven and stir or flip the vegetables Return to the oven to finish cooking.
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- Roasted Halloumi Fajitas. A fast favorite amongst those who try them, halloumi is simply perfect for fajitas. These are made on a baking tray (my own favorite method) and could not be easier.
- Vegetarian Paneer Fajita Traybake. Photo Credit: www.sanjanafeasts.co.uk. Paneer cheese is another outstanding option for fajitas! More milky and less salty than halloumi, you will have to see which one you like best!
- Vegan Chicken Fajitas. Photo Credit: makeitdairyfree.com. If you want something that more closely mimics an old meaty favorite, soy curls take on chicken in Larisha's flavorful vegan recipe which can be made on the grill or in a pan.
- Veggie Tofu Fajitas. Photo Credit: cookeatlivelove.com. Deliciously marinated strips of tofu stand in for chicken or beef in this delicious vegan fajita recipe.
- Roasted Chickpea Fajitas. The combination of crispy roasted chickpeas and meaty portobello mushroom strips makes these an ideal vegan option.
- Black Bean Fajitas with Sweet Chili Sauce. Black beans and fajita veggies are super tasty in this Asian fusion sweet chili sauce! Just the veggies. You don't really need a traditional protein source - plenty of veggie combinations can work all on their own to create delicious fajitas!
- Portobello Mushroom Fajitas. Photo Credit: veganhuggs.com. Portobello mushrooms are probably the "meatiest" thing you will find in the produce aisle! In Melissa's recipe they are utilised to their full potential, seared with a spicy homemade fajita sauce.
- King Oyster Mushroom Fajitas. Photo Credit: www.mushrooms.ca. While portobellos win for being widely available and widely loved, the more obscure King Oyster mushroom can be a really fun choice if you can find them.
- Sheet Pan Vegan Cauliflower Fajitas. Photo Credit: makeitdairyfree.com. Roasted cauliflower is delicious, substantial and great at absorbing flavors. A genius way that Larisha discovered to make fajitas.
- Quick + Easy Jackfruit Fajitas. Photo Credit: thishealthykitchen.com. Have you tried jackfruit yet? This is life changing stuff! Let Rosa show you how to turn canned baby jackfruit into something that closely resembles fajita meat.
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