Description
Delicious and colorful vegetarian fajitas packed with flavor and topped with your favorites!
Ingredients
Scale
- 3 bell peppers (red, yellow, green)
- 1 medium red onion
- 2 portobello mushrooms
- 4 tablespoons oil, divided
- 1 3/4 teaspoons kosher salt, divided
- 3 cloves smashed garlic
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 2 15-ounce cans pinto beans
- 1 recipe Homemade Fajita Sauce*
- Small tortillas
- For the toppings: Sour cream, pico de gallo, fresh cilantro, guacamole (optional), shredded cheese (optional)
Instructions
- Preheat a broiler. Thinly slice the bell peppers and thinly slice the onion. Remove the stems and slice the portobello mushrooms. Place them in a bowl and toss with 2 tablespoons oil and 1 teaspoon kosher salt. Spread the veggies on a parchment lined sheet pan. Place in the broiler and broil 8 to 10 minutes, stirring halfway through, until softened and blackened on some edges.
- Meanwhile, in a skillet, whisk together the ingredients for the Homemade Fajita Sauce. Drain and rinse the pinto beans and add them to the skillet. Heat over medium heat and cook until warmed through and the sauce is thickened, about 6 to 8 minutes. Taste and stir in another 1/4 teaspoon kosher salt.
- Once the veggies are done in the broiler, finish them on the stove by heating the remaining 2 tablespoons oil in a cast iron skillet or large non-stick skillet over medium high heat. Add the broiled veggies, smashed garlic cloves, cumin, chili powder, garlic powder, smoked paprika, and the remaining 1/2 teaspoon kosher salt. Cook for 5 minutes, stirring occasionally, until the veggies are tender. Remove and discard the garlic cloves before serving.
- Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
- Place bowls of fajita veggies and pinto beans on the table, with tortillas, sour cream, pico de gallo, guacamole, and fresh cilantro. Let each person add their desired toppings and serve. Leftovers store refrigerated for up to 3 days.
Notes
- Make sure to use fresh ingredients for the best flavor.
- The recipe for Homemade Fajita Sauce can be adjusted to taste.
- Customize the toppings according to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: broiling and stovetop cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg