Traveling is awesome but let’s face it, there’s truly no place like home. After a five day visit with grandparents and cousins, we arrived home last night and both of our kids fell longingly and lovingly into their own beds, as did we.
Beds are probably the first thing people miss while traveling. My second most yearned for item while traveling is food. I missed the comforts of home and the ease of finding healthy snack choices for myself and my kids. I’m training for my second half marathon so I am quite particular about what I take in to ensure the best and most effective use of food as energy.
Also, I ate fast food twice yesterday. Blergh.
As I was making our dinner menu for this week, I focused my efforts solely on vegetarian dishes. We had recently started incorporating a few dishes here and there with a little bit of chicken or ground beef, but I have come to miss our meals that are 100% vegetable-based. One of the recipes we will be enjoying this week is vegetarian fajitas. When I was in high school one of my all time favorite menu items was fajitas. When friends and I would go out to TGI Fridays or Houlihan’s I always ordered fajitas. They were delicious. I thought they were out of my life forever when I turned to a plant-based diet. One day my husband mentioned we should make our own fajitas, minus the steak and chicken. Lo and behold, we have recreated and perfected the traditionally tasty meat-based dish with plants. These fajitas are amazing.
Without further ado, I give you the simple recipe for plant-based Vegetarian Fajitas!
First things first, make the fajita seasoning! You’ll use this as you cook the “meat” of the fajitas.
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried oregano
- 1/8 tsp cayenne (optional)
Combine all ingredients and mix thoroughly. Season fajita ingredients to taste (approximately 1 Tbsp for ingredients listed below but add more to taste). Store in an air tight container.
- 1 Tbsp coconut oil or olive oil
- 1 red onion, sliced
- 1 green bell pepper, sliced
- 6-ct tortillas
- 2 cans (or boxes) black beans, rinsed and drained
Optional Topping Ideas
- shredded cheese
- avocado slices
- sour cream
Saute onion in oil for 5-7 minutes, until translucent. Add peppers and seasoning to taste. Saute 7-8 minutes more until peppers are tender.
Heat tortillas according to package instructions.
Spoon beans, peppers, and onions into the middle of tortilla. Top with cheese, salsa, avocado, etc.
Wrap and enjoy!
In an effort to spread the plant-based diet love, I am linking up with Annmarie from The Fit Foodie Mama and Cassandra from Powered by BLING for Meatless Mondays. I hope you will join us and either link up yourself, or just reap the benefits and get three great new plant-based recipes every Monday!