Veggie Fajitas
Veggie Fajitas
This plant-based, protein-packed Veggie Fajitas recipe is healthy, hearty, and simple to make. Avocado oil is the perfect oil for high-heat cooking. You can substitute black beans with pinto or white beans.
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Equipment
- Small bowl
- Sauce Pan
- Stove
Ingredients
- 1 cup mushrooms, any variety, sliced
- 2 medium-sized yellow or red onion, sliced
- 2 tablespoons Santos avocado oil
Fajita seasoning
- 4 tsp chili powder
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt
- Black pepper
- pinch of cayenne pepper
Guacamole
- 2-3 ripe avocados
- 2 limes, juiced
- 1/4 cup cilantro, chopped
- salt to taste
Black beans
- 2 14 oz. can black beans, drained and rinsed
- 1 teaspoon garlic powder
- 2 tsp white vinegar
- salt, to taste
Steak option:
- 1lb skirt or flank steak
- 1 tbsp avocado oil
- Fajita seasoning
Instructions
Toss together fajita spices in a small bowl. Heat a large pan with avocado oil until very hot, test your temperature by dropping a slice of onion and hearing a loud sizzle. Add your onions and sauté for 3-5 minutes until they start to golden, add peppers and mushrooms, and cook. If necessary, drizzle more avocado oil into your pan. Allow the peppers to blister by not moving them around the pan too much. Add fajita seasoning and coat all the vegetables.
Optional: Slice flank steak into strips and coat with avocado oil and fajita seasoning. Remove pepper and onion mixture from your hot pan and cook the steak to desired temperature. Once cooked, add vegetables back to the pan and toss together.
In a saucepan, simmer black beans on low with salt and garlic powder for 8-10 minutes. Black beans should thicken and liquid should slightly reduce, add vinegar at the end of cooking.
In a small bowl use a fork to smash the avocado, then stir in lime juice, cilantro, and season with salt to taste. Set aside.
Wrap tortillas and assemble with roasted peppers & onions, black beans, guacamole, and extra lime juice! Serve with fresh cilantro leaves.
