Fajitas is a favourite dish in our house, we have it at least once a week. It’s so easy to make, as the base mix can be prepared in advance if you wish and then you can bring the dish together just before serving.
It’s a great dish to serve “family style” with everything available for your family to get involved and build their own dish at the table.
Elaine usually makes vegetable wraps from lettuce to keep the carbs low, while I prefer the regular flour tortillas.
We normally have turkey fajitas, however we decided to try something a bit different this week.
With our passion for fresh vegetables and all things healthy we decided to try a vegetarian version for a change. It was amazing!
I think that not having any meat in the dish encouraged us to focus more on the spices, while the freshness that the lime brought to the dish, along with some fresh coriander was perfect.
I would personally add some chopped chilli to the dish just before it finishes cooking, to give the dish some more heat, but we have left this out from the main recipe and you can decide for yourself.
Neither Elaine or I are big fans of “meat substitutes”, so to boost the amount of protein in the dish, we decided to incorporate black beans for their high protein and fibre content. The addition of the black beans was a new one for us and they complemented the existing vegetables superbly.
I can honestly say that from now on Vegetable Fajitas will be sharing top bill with their meat counterpart, if not replacing it very soon.
As if being delicious wasn’t great enough, these vegetable fajitas also make an extremely healthy family meal.
Each serving has more than four portion of vegetables, and the variety of colour from the vegetables means you are getting a wide range of nutrients. The bell peppers are a great source of vitamin C, with one red pepper providing more than 200% of the recommended daily allowance, while the avocado provides heart-healthy monounsaturated fats.
We would encourage you to give it a try, you might just end up as surprised as we were at how delicious this really is!
Billy and Elaine
- 3 large bell peppers sliced
- 1 red onion sliced
- 1 garlic clove chopped
- 4 closed cup mushrooms sliced
- 1 tbsp olive oil
- 1 lime juiced
- a few handfuls fresh coriander
- 400g can black beans drained
- 1 tsp ground cumin
- 1/2 tsp chilli powder
- 1 tsp paprika
- 1 pinch sea salt
- 1 avocado sliced
- grated cheese (or vegan alternative)
- soured cream (or vegan alternative)
- tortilla wraps
- Heat oil in a frying pan and add sliced peppers and onion and fry for 5 minutes.
- Add garlic and sliced mushrooms and continue cooking for 1 minute. Add the chilli powder, paprika and cumin and fry for two minutes or until mushrooms are cooked.
- Add half of the lime juice to the mix and season well, along with some fresh, chopped coriander.
- While the mushrooms are cooking, warm the beans in a separate pan with half of the lime juice and half of the coriander for a few minutes. Then add to the fajita mix. Transfer to sharing platter for serving, sprinkling some fresh coriander on top.
- Warm the tortillas in the oven at a low heat for a few minutes. Serve with grated cheese, sour cream and sliced avocado, and enjoy!
- * for added spice, add a chopped chilli (seeds removed) to the mix at the same time as the mushrooms and garlic