Sizzling Vegan Fajitas: A Mexican Delight for Plant Lovers

Ingredients

  • 3 bell peppers (red, yellow and green), sliced
  • 1 large red onion, sliced
  • 2 zucchinis, sliced
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1 can black beans, drained and rinsed
  • 8 small tortillas
  • 1 ripe avocado, sliced
  • Fresh cilantro for garnish
  • Lime wedges for serving

Steps and instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Spread the sliced bell peppers, onion, and zucchini onto the baking sheet.
  3. Drizzle the vegetables with olive oil, then sprinkle with chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
  4. Roast the vegetables in the oven for about 20 minutes, or until they become soft and slightly caramelized. Stir occasionally for even roasting.
  5. While the vegetables are roasting, warm up the black beans in a small pot over medium heat.
  6. Warm the tortillas in a dry skillet over medium heat until they are pliable. Wrap them in a clean kitchen towel to keep warm.
  7. When the vegetables are done, remove them from the oven. Divide the roasted vegetables and warm black beans evenly among the tortillas.
  8. Add slices of ripe avocado to each fajita, sprinkle with fresh cilantro, and serve with a lime wedge on the side.
  9. Enjoy your vegan fajitas while they're still warm!

Tools for making

  • Baking sheet - Used to roast the vegetables in the oven.
  • Parchment paper - Lined on the baking sheet to prevent sticking and make cleaning easier.
  • Skillet - Used to warm up the tortillas.
  • Small pot - Used to warm up the black beans.
  • Knife - Used to slice the bell peppers, red onion, zucchinis, and avocado.
  • Cutting board - Provides a sturdy surface for chopping and slicing ingredients.
  • Measuring spoons - Used to accurately measure the spices and seasonings.
  • Tongs - Helpful for flipping and tossing the vegetables while roasting.
  • Spatula - Used to mix and stir the vegetables while roasting.
  • Kitchen towel - Used to wrap the tortillas and keep them warm.

Recipe variations

  • Use different types of bell peppers such as orange or purple for added color and flavor.
  • Experiment with different vegetables such as mushrooms, carrots, or sweet potatoes.
  • Add a spicy kick by including sliced jalapenos or red pepper flakes.
  • Try marinating the vegetables in a mixture of lime juice, soy sauce, and your favorite spices before roasting.
  • For a protein boost, add grilled tofu, tempeh, or seitan to your fajitas.
  • Replace the black beans with pinto beans or kidney beans.
  • Swap regular tortillas for whole wheat, corn, or gluten-free tortillas based on your dietary preferences or restrictions.
  • Top your fajitas with vegan sour cream or dairy-free cheese for added creaminess.
  • Include different herbs or spices like oregano, cilantro, or chipotle powder for an alternative flavor profile.
  • Serve your fajitas with a side of guacamole or salsa for extra zest.

Recipe overview

This Vegan Fajitas recipe is a delightful, plant-based twist on the classic Mexican dish. Packed with a vibrant array of vegetables such as bell peppers, onions, and zucchinis, these fajitas are not only colorful but also extremely flavorful. Seasoned with a blend of spices like chili powder, cumin and smoked paprika, they offer a smoky, slightly spicy kick that pairs perfectly with the creaminess of ripe avocado. The recipe involves roasting the vegetables to bring out their natural sweetness, and then combining them with warm black beans and avocado slices in soft tortillas. Lime wedges and fresh cilantro provide the final touch, adding a refreshing zing. Quick and easy to make, these vegan fajitas are great for a weeknight dinner or a casual gathering with friends. With their hearty and satisfying combination of ingredients, they're proof that vegan food can be just as tasty as its non-vegan counterparts. Enjoy!

Common questions

  1. Can I use different types of bell peppers? Yes, you can use any color bell peppers you prefer or have on hand.
  2. Can I substitute any vegetables? Absolutely! Feel free to use your favorite vegetables or whatever is in season.
  3. How can I make this recipe gluten-free? Use gluten-free tortillas or serve the roasted vegetables and black beans over a bed of lettuce or as a filling for gluten-free corn tortillas.
  4. Can I add more spices or seasonings? Of course! Feel free to adjust the spices and seasonings according to your taste preferences.
  5. What other toppings can I add? You can add toppings such as vegan cheese, salsa, pickled jalapenos, or dairy-free sour cream to enhance the flavor.
  6. Are these fajitas suitable for meal prep? Yes, you can make a big batch of roasted vegetables and beans ahead of time and store them in the refrigerator. When ready to serve, warm them up and assemble the fajitas.
  7. Can I freeze the leftovers? While it's best to consume fajitas fresh, you can freeze the roasted vegetables and beans separately for future use. Thaw and reheat them before assembling the fajitas.

Serving dishes and utensils

  • Baking Sheet - Used to roast the vegetables in the oven.
  • Parchment Paper - Lined on the baking sheet to prevent vegetables from sticking and for easy cleanup.
  • Small Pot - Used to warm up the black beans on the stovetop.
  • Skillet - Used to warm the tortillas.
  • Kitchen Towel - Used to wrap the warmed tortillas to keep them soft and pliable.
  • Knife - Used for slicing the bell peppers, onion, zucchini, and avocado.
  • Cutting Board - Used as a surface for chopping and slicing vegetables.
  • Tongs - Used for flipping and handling the roasted vegetables and tortillas.
  • Serving Plates - Used to serve the finished vegan fajitas.
  • Lime Squeezer - Optional, but helpful for juicing the lime wedges over the fajitas.

Origin stories

Fajitas have an interesting history, originating in the ranch lands of South and West Texas. During cattle roundups, beef was butchered regularly to feed the hands. Throwaway items such as the hide, the head, the entrails, and meat trimmings such as skirt steak were given to the Mexican cowboys, known as "vaqueros", as part of their pay. Hearty and resourceful, the vaqueros would grill the skirt steak and serve it in tortillas. From these humble beginnings, fajitas have grown in popularity and have evolved in many ways, such as this delicious vegan version which swaps the traditional meat for a medley of roasted vegetables.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.