These easy and delicious vegan fajitas will come out sizzling just like you'd expect from a gourmet Mexican restaurant!
- 2 tablespoons extra virgin olive oil
- 3 bell peppers (red, yellow and green), stems and seeds removed, thinly sliced
- 1 portobello mushroom, sliced
- 1 small red onion, ends removed, peeled, sliced
- 1 15-ounces can of low-sodium black beans, rinsed and drained
- 2.5 teaspoons ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon fine salt
- 1 teaspoon maple sugar (or coconut sugar)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 8 tortillas (I prefer almond flour tortillas to make it gluten-free)
Toppings (any or all):
- Slice the vegetables. Wash the vegetables with water and place them all on a cutting board. Slice each of them into relatively equal sizes and set them aside.
- Sauté and season the vegetables. Heat extra virgin olive oil in a cast iron skillet over medium-high heat. Once the oil is shimmering, add the bell peppers, onions, mushrooms and fajita seasoning ingredients. Cook for 20 minutes, tossing frequently.
- Add black beans to the skillet. Cook for an additional 5 minutes.
- Char the tortillas (optional). Char each tortilla over an open flame of a gas stovetop set to medium heat. Heat for a few seconds per side until they are slightly blackened and warm.
- Assemble the fajitas. Add the fillings and toppings to the tortillas. Garnish with cilantro if desired and squeeze some fresh lime juice overtop for the finishing touch.
- Prep Time: 5
- Cook Time: 25
- Category: Entree
- Method: Stovetop
- Cuisine: Mexican
Keywords: vegan tortillas