veggie fajitas

Looking for a quick and easy veggie family meal? Try these meat-free fajitas, loaded with black beans, avocado and peppers, which take just 15 minutes to make

Vegetarian fajitas

can black beans,drained

coriander,finely

flour tortillas

avocado,sliced,

tbsp soured cream

tbsp oil

garlic clove,crushed

½ tsp chilli powder

½ tsp smoked paprika

½ tsp ground cumin

lime,juiced

To make the fajita mix, take two or three strips from each colour of pepper and finely chop them. Set aside. Heat the oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> and fry the remaining pepper strips and the onion until soft and starting to brown at the edges. Cool slightly and mix in the chopped raw peppers. Add the garlic and cook for 1 min, then add the spices and stir. Cook for a couple of mins more until the spices become aromatic, then add half the lime juice and season. Transfer to a dish, leaving any juices behind, and keep warm.

Tip the black beans into the same pan, then add the remaining lime juice and plenty of seasoning. Stir the beans around the pan to warm them through and help them absorb any flavours of the fajita mix, then stir through the coriander.

Warm the tortillas in a <a href="https://www.bbcgoodfood.com/review/best-microwaves-test">microwave</a> or in a low oven, then wrap them so they don’t dry out. Serve the tortillas with the fajita mix, beans, avocado and soured cream for everyone to help themselves.

Sautéed peppers, onions, and mushrooms make up these Veggie Fajitas. Load them into tortillas with vegan sour cream for an easy and flavorful family dinner!

Veggie Fajitas

chili powder

cumin

smoked paprika

garlic powder

onion powder

salt

black pepper

cayenne pepper, optional

olive oil

red bell pepper, seeded and sliced

green bell pepper, seeded and sliced

yellow bell pepper, seeded and sliced

red onion, sliced

package cremini or button mushrooms, sliced

lime wedges

corn or flour tortillas

guacamole avocado

pico de gallo or other salsa

black beans

Vegan Sour Cream

Shreddable Vegan Mozzarella

In a small bowl, combine all spices/salt/pepper for the seasoning mix. Set aside.

Heat the oil in a large cast iron pan over medium-high heat.

Now add the peppers, onion and mushrooms and fry for about a minute, stirring frequently.

Add the seasoning mix in and cook for about 5 minutes, stirring frequently. The veggies should be softened but still slightly crisp and blackened in some areas.

Remove from heat and serve immediately in small tortillas with lime wedges and other toppings of choice.

Make it a fajita Friday, or Monday, or Wednesday! These spicy &amp; sweet sesame fajitas pack huge flavour with a miso maple tahini dressing!

Make It A Fajita - Spicy &amp; Sweet Sesame Strips

portobello mushroom caps*

½ tbsp sesame oil

maple syrup

tamari (or soy sauce if not gluten free)

tbsp tahini

ginger

garlic

corn kernels

red onion, sliced*

assorted bell peppers, sliced*

salt and pepper

tortilla shells*

Miso Maple Tahini Dressing

Brush any dirt off the mushrooms (don&#8217;t use water or your mushrooms will get soggy with water and not tasty marinade!), twist out the stem, and slice into ½” thick slices.

Lay the mushrooms in a shallow dish and combine the remaining ingredients for the marinade.

Pour the marinade over the mushrooms, turning the slices to coat evenly, and marinate for 10 minutes.

Prepare The Mushrooms:

While the mushrooms marinate, heat a large non-stick skillet over medium heat. Add a drizzle of olive oil (or water/broth) if you’re not using a cast iron skillet.

Add the corn and allow the corn to char, stirring occasionally, while you slice the bell peppers and red onion.

Once the corn is nicely charred, about 10 minutes, add in the onion and soften for 1 minute or so. Then add in the bell peppers and season with salt and pepper. Stir occasionally while you grill the mushrooms. 

Heat a grill pan on a separate burner. Once hot enough, add as many slices of mushrooms as you can fit comfortably on the grill. Be careful, the marinade may splash if the grill is too hot! 

Grill the mushrooms on each side for 3-5 minutes until nicely charred and softened.

Char The Veggies:

Warm your tortilla shells if desired. Spoon a mound of onion, peppers, and corn in the centre of the tortilla shells. Add about 4 mushroom strips on top. And garnish with cilantro and a drizzle of the miso maple tahini dressing. Enjoy!

Build The Fajitas!

https://www.youtube.com/watch?v=dMU2vjaj22s

These spicy & sweet vegan sesame mushroom fajitas pack huge flavour! Quick skillet charred corn and a 1 bowl, mess-free, miso maple tahini dressing bring the flavour home! Don't wait for fajita Friday for these! Make it a fajita Monday, Wednesday, or any day!

Recipe Links:
Spicy & Sweet Vegan Sesame Mushroom Fajitas Recipe: https://tastythriftytimely.com/make-it-a-fajita-spicy-sweet-sesame-strips/
Vegan Grilled Sesame Mushroom Strips: https://tastythriftytimely.com/easy-grilled-spicy-sweet-sesame-mushroom-strip-recipe/
Skillet Charred Corn: https://tastythriftytimely.com/skillet-charred-corn-recipe/
Miso Maple Tahini Dressing: https://tastythriftytimely.com/miso-maple-tahini-dressing/

Visit our website for all our tasty, thrifty, timely recipes: https://tastythriftytimely.com/
Watch our video on How To Stock Your Pantry & What To Freeze: https://youtu.be/uKX7Y9Mj05M

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Key Moments: 
0:00 Introduction
0:40 How To Make Vegan Sesame Mushroom "Steak" Strips
2:03 How To Skillet Char Corn
2:44 How To Grill Vegan Sesame Mushroom Strips
3:09 How To Make Quick Miso Maple Tahini Dressing
3:34 Build Your Vegan Sesame Mushroom Fajitas
4:03 The Cost 
4:49 Coming Up Next Sunday!

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SPICY & SWEET Vegan Sesame Mushroom Fajitas!

Spice up your Fajita Friday with these Vegetable Fajitas, a delicious vegan friendly blend of mushrooms, bell peppers, onions, and a whole lot of flavor.

Vegetable Fajitas

olive oil (60 mL)

Tbsp lime juice (30 mL)

½ Tbsp taco seasoning*

mushrooms

bell peppers (use various colors to brighten up the fajitas!)

red onion

tortillas (or 6 small tortillas, use corn tortillas

To serve: sour cream, cilantro, salsa, avocado, lime juice

Prep: Preheat oven to 450°F (230°C).

Marinade: Stir together all Marinade ingredients.

Veggies: Slice mushrooms into ¼ inch slabs. Add them to a large bowl, the toss with the marinade. Cut peppers and onions into slices, then add them to the bowl and toss to lightly coat with the marinade.

Roast: Arrange veggies on a parchment-lined baking sheet in a single layer. Roast for 20 minutes, or until veggies are tender and slightly charred at the edges.

Serve: Warm tortillas prior to serving, then spoon hot veggies onto tortillas. Serve with desired toppings!

These quick &amp; easy fajitas make a flavorful, satisfying weeknight meal. Personalize them with your own favorite toppings!

Portobello Mushroom Fajitas

portobello mushrooms

bell peppers

onion

Tbsp. taco seasoning (recipe below)

lime (about 1 Tbsp.)

corn tortillas (or other tortilla)

yeast

Tbsp. chili powder

oregano

paprika (I like smoked)

cayenne pepper (optional – if you like heat)

Prepare mushrooms: Remove stems, spoon out gills if desired, and wipe tops clean. Cut into about 1/3 inch thick slices.

Thinly slice bell peppers and onion.

Make the taco seasoning* by combining all taco seasoning ingredients in a bowl.

In a large skillet over medium heat, add 1 Tbsp. olive oil (or water/broth for oil-free) and the peppers and onions. Cook about 2 minutes.

Add mushroom slices and 1 Tbsp. taco seasoning.

Stirring occasionally, cook another 7-8 minutes or until softened. Add juice of 1/2 lime (or more) and stir. Salt if necessary and turn off heat.

While the veggies are cooking, prepare your toppings of choice. Warm the tortillas if desired.

Spoon the fajita mixture into the center of tortillas, and serve with toppings of choice.

Easy sheet pan vegetarian fajitas recipe! You won’t miss the meat in these portobello veggie fajitas cooked on a sheet pan in the oven. Perfect for a weeknight dinner!

Sheet pan vegetarian fajitas

portobello

medium bell peppers, sliced into 1/2" slices (stems and seeds removed)

lime

Tablespoons grape seed oil or vegetable oil

Tablespoons chile powder

Tablespoon cumin

Tablespoon coriander

tortillas, corn or flour

guacamole, sour cream, cilantro, tomato, cheese

Preheat the oven to 400° F.

Prep your veggies and place them in a large mixing bowl.

In a small bowl or jar, combine the oil, chile powder, cumin, coriander, smoked paprika, garlic powder, and salt. Stir until you form a sauce. Pour the sauce over the veggies and gently toss to coat with tongs or your hands.

Spread the veggies evenly on the sheet pan and bake in the oven for 20 minutes, tossing the veggies halfway through. If the veggies are not cooked through enough for you liking, bake for another 5 minutes.

Squeeze half of a lime over the veggies and gently toss. Taste and season to your liking with salt and pepper.

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Top Tags

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