Vegetarian Fajitas
For a nutritious and flavorful weeknight dinner that comes together in just 35 minutes, I make these smoky vegetarian fajitas. I load corn tortillas with caramelized bell peppers, protein-packed black beans, and a bold homemade spice blend with the perfect balance of depth and heat. They are gluten-free and easily customisable 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
- My #1 Secret Tip for this vegetarian fajita recipe is to give the vegetables a chance to caramelize properly before adding the spices. I allow them to do so further with the spices, but that initial caramelization is how I take them from sharp to sweet, tender, and flavorful.
- Slice thin and long: I cut all my vegetables into long, thin strips so that they cook at the same rate, and fit into the length of the tortilla without spilling.
- Drain excess liquid: If there is any excess liquid in my fan after frying the vegetables, I remove it, so that my tortillas do not become soggy.
- Save pan juices: I save any excess pan juices and stir them into my salsa, making sure not to waste any of the smoky spices.
- Use homemade taco seasoning: Instead of store-bought taco seasoning, I use my homemade taco seasoning, which adds an authentic Mexican flavor.
- Warm tortillas before serving: I warm my tortillas just before serving so that they are easy to fold, without drying out and cracking.
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