Vegetarian Fajitas
The aroma of these smoky vegetarian fajitas will immediately win you over! Every bite is filled with lots of caramelized vegetables, spicy seasonings, protein-packed black beans, gooey Mexican cheese, and a crispy corn tortilla. Ready in 30 minutes and gluten-free, too!
Servings: 4 servings
Calories: 346.5kcal
Ingredients
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 1½ tsp garlic powder
- 1½ tsp ground cumin
- 1 tsp chili powder
- 1 tsp taco seasoning more or less to taste
- 1 tsp brown sugar
- ¾ tsp salt more or less to taste
- ¼ tsp ground black pepper
- ⅛ tsp cayenne pepper
- 2 tsp extra virgin olive oil
- 1 red onion cut into thin slices
- 2 orange bell peppers cut into thin slices
- 1 green bell pepper cut into thin slices
- 3 carrots cut on the diagonal into thin slices
- 8 corn tortillas
- Mexican shredded cheese about 2 tbsp per fajita
- 15 oz canned black beans, rinsed and drained
- diced avocado & chopped fresh cilantro as toppings
Instructions
- Heat a pan over medium heat. Add 2 tsp extra virgin olive oil. Add onion, peppers, and carrots, saute for 3-5 minutes.
- Add all of the spices - paprika through cayenne pepper - to the veggie mixture. Saute another 10 minutes until the vegetables caramelize. Add black beans and cook another 5-10 minutes until heated through.
- Divide black bean/bell pepper mixture evenly among the tortillas. Top with 2 tbsp shredded cheese and 1 tbsp cilantro. (Add salsa or guacamole/avocado, or other toppings as desired).
Notes
Fajitas Variations
- Drizzle the fajitas with some fresh lime juice. It’s a fun and zesty way to add more charm to the meal.
- Top the fajitas with some homemade guacamole. It’s so creamy and delicious and goes beautifully with the other ingredients too.
- Black olives are a tasty surprise that go well on these homemade fajitas. Slice up a few and sprinkle them on top.
- Go wild with the toppings. Cheddar cheese, sour cream, salsa, cilantro, and fresh green onions would all yummy ideas to consider.
- Instead of black beans, try pinto beans, white beans, red kidney beans, or even chickpeas or whole lentils.
- Any tortilla will work well: corn, whole wheat, sprouted wheat, or even gluten-free chickpea tortillas.
- Try using the leftover filling as a topping for nachos, burrito bowls, or crispy tacos.
- Be sure to cook the vegetables until they are caramelized. They will have the best flavor if you do.
- You can toast the tortillas by adding them to a baking pan and spritzing with olive oil. Heat in the oven at 375 for 5-10 minutes or until the texture you want.
- Add any of the toppings you normally add to Mexican food (cheese, salsa, guacamole, sour cream, etc.)
- Cut everything into long, thin strips - they'll cook more evenly, and will caramelize well when cut in this way. They'll also absorb the flavor of the spices, and will fit better into the fajitas (running the length of your tortilla easily)
- If there is some residual liquid that hasn't evaporated after the veggies & beans cook, make sure you take the veggies out of the pan using tongs or a slotted spoon so you don't end up adding that extra liquid to your tortillas (making them soggy!) But don't throw out that liquid! It's super flavorful, so add it to your salsa before serving.
Nutrition
Serving: 2fajitas | Calories: 346.5kcal | Carbohydrates: 57.6g | Protein: 16g | Fat: 7.1g | Saturated Fat: 2.5g | Sodium: 329.6mg | Fiber: 13.5g | Sugar: 2.9g