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Two tacos on a plate with fajita peppers in the background.

Vegetarian Fajitas

Vegetarian Fajitas are my go-to dinner recipe when I'm in a time crunch and need dinner on the table as quick as possible. These fajitas are packed full of vegetables, beans, and salsa, and happen to be one of my favorite plant based dinners for a busy night.
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Course: Main Course
Cuisine: Mexican
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 4
Calories: 430kcal

Equipment

  • Stove Top

Ingredients

  • ½ Red onion thinly sliced
  • 1 Red Bell Pepper sliced
  • 1 Orange Bell Pepper sliced
  • 1 Yellow Bell Pepper sliced
  • 1 tablespoon Grapeseed Oil
  • 6 oz. Sliced Portobella Mushrooms
  • 2 tablespoon Fajita seasoning divided
  • ¼ cup Green Mountain Gringo® Mild Salsa + additional for serving
  • 1 cup Re-fried black beans
  • 8 small flour tortillas
  • ½ cup spinach chopped
  • 1 avocado sliced
  • ½ cup shredded Mexican cheese divided

Instructions

  • Slice the onions and bell peppers and set to the side.
  • Heat a large skillet on medium heat. Pour in 1 tablespoon grapeseed oil, then place the sliced mushrooms and red onions in the skillet. Sprinkle 1 tablespoon fajita seasoning over the veggies and add ¼ cup of water. Saute for 1 minute.
  • Then add in the bell peppers. Sprinkle with the remaining 1 tablespoon of fajita seasoning. Cook on medium heat for 5-7 minutes (with the lid on). Mix occasionally.
  • While the veggies are cooking, heat the re-fried black beans until they are hot. Chop spinach and slice the avocado.
  • Just before the veggies are done add in ¼ cup of Green Mountain Gringo® Mild Salsa to the skillet. Mix well then remove the fajita veggies off the heat.
  • Begin preparing the fajitas. Lay a flour tortilla out, spread 1 tablespoon of re-fried black beans on to a tortilla. Place a little bit of the chopped spinach followed by fajita veggies, avocado slices, and additional salsa. Then sprinkle on a little bit of cheese. Repeat until all the fajitas are used. Enjoy.

Notes

  • Gluten Free - If you are looking to make this recipe gluten free you can use corn tortillas instead of flour tortillas. I have a delicious homemade corn tortilla recipe I love to use for these, too.
    • Ditch the tortilla altogether and make a fajita bowl with either cauliflower rice or Spanish rice.
  • Dairy Free - Omit the cheese to keep the dairy out or substitute with your favorite dairy free cheese.
  • Bell Peppers - For firmer bell peppers, cook for 5 minutes as directed. For softer bell peppers, cook for 8-10 minutes.
  • Spice it up - If you like spicy feel free to slice and saute a jalapeno with the bell peppers mixture or top freshly sliced jalapenos on the fajitas.
  • Substitute the black beans - If you don't have re-fried black beans you can use re-fried pinto beans, or whole black beans, pinto beans, or pink beans.
  • Optional Cilantro Sour Cream Sauce - In a high powered blender or food processor blend ¼ cup cilantro, ¼ cup sour cream, 1 tablespoon olive oil, and 2 teaspoons lime juice for 1 minute or until smooth. Drizzle on top of fajitas.
  • Calories - Calories are an estimate. Always check with a registered dietician on exact calorie amount.

Nutrition

Serving: 0.5c | Calories: 430kcal | Carbohydrates: 53g | Protein: 14g | Fat: 19g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 903mg | Potassium: 911mg | Fiber: 11g | Sugar: 8g | Vitamin A: 2637IU | Vitamin C: 140mg | Calcium: 197mg | Iron: 4mg
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