Vegan Fajitas

Vegan Fajitas PinThese Vegan Fajitas topped with roasted portobello mushrooms and sautéed onions and peppers is absolutely delicious, and still nutritious!

Three corn tortillas topped with all the fixin’s has 514 calories, 20 grams of fiber and 24 grams of protein. Add to that: 75% RDV of Vitamin A, 340% Vitamin C, 31% Calcium and 63% Iron. Looking at these stats for a vegan dish, it’s hard to understand how the protein and calcium deficiency myth gained traction and continues to be the most common question vegans get asked.

We like using my Grandpa’s Vegan Dipping Hot Sauce on our vegan fajitas, but you can use your favorite salsa. Just be sure to get a salsa without a lot of added sugar, as most store-bought brands contain loads of it.

These are also fantastic topped with a little Vegan Cashew Sour Cream, but that’ll increase the calorie count a little.

Fajitas
Votes: 1
Rating: 5
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Rate this recipe!
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Servings Prep Time
2 servings 10 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time Passive Time
20 minutes 10 minutes
Fajitas
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2 servings 10 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Portobello Mushroom Ingredients
Refried Bean Ingredients
Sautéed Veggie Ingredients
Vegan Fajita Ingredients
Servings: servings
Instructions
Let's Prepare the Portobello Mushrooms
  1. In a small bowl combine the lime juice, tamari and portobello mushroom marinade spices. Coat the mushrooms in the marinade and let sit for 10-20 minutes.
  2. Preheat the oven to 375 degrees.
  3. Place the mushrooms on a baking sheet and roast for about 15 minutes or until tender. Saute the veggies and cook the refried beans while the mushrooms are cooking.
Let's Saute the Veggies
  1. Slice the peppers and onions into thin slices.
  2. Heat veggie broth in a large skillet over medium heat.
  3. Add peppers and onions, toss to coat with the broth, and cook for about 15-20 minutes, stirring occasionally, until veggies are tender. Cover the skillet with a lid to keep the broth from evaporating.
Let's Cook the Refried Beans
  1. Add the refried beans to a small sauce pan over medium heat.
  2. Add the refried bean ingredients: lime juice, onion powder, cumin, salt, black pepper. Stir to mix well. Heat until it bubbles and reduce heat to low. Stir occasionally.
Let's Assemble the Vegan Fajitas
  1. Put the corn tortillas on a baking sheet and place in the oven for 2 to 3 minutes to warm.
  2. Slice the portobello mushrooms.
  3. Add 1/4 cup refried beans to each tortilla and top with 1/6 of the sliced portobello mushrooms.
    Vegan Fajitas Prep 1
  4. Add 1/6 of the sautéed onions and peppers to each tortilla, and 3 cherry tomatoes cut in half.
    Vegan Fajitas Prep 2
  5. Top with a tablespoon of Grandpa's Dipping Hot Sauce or your favorite salsa.
    Vegan Fajitas
Recipe Notes

Serving size is 3 tortillas loaded with goodness.

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