Here’s a super quick and easy recipe for vegetarian Fajitas, easily adaptable for vegans.
- 2 tortillas per one Fajita
- Choice of shredded cheese (vegan or dairy)
- Half a white onion, chopped
- 2 cloves of garlic, minced
- 2 handfuls of mushrooms, chopped
- 2 handfuls of spinach
- 1 red pepper, sliced thin
- 1 large tomato, chopped
- Fajita mix seasoning OR
- Teaspoon of cumin, white pepper, Adobo, salt, paprika & chili powder
- Oil to cook
- Butter to cook (soy or dairy)
- Sour cream or guacamole (to dip)
Cook it up!
- First thing’s first, let’s just all agree that red peppers taste much better when broiled. Let’s not beat around the bush and broil that sucker for 15 minutes. Can you smell that? That’s what Heaven must smell like.
- Once your pan is heated with your oil of choice over a medium-low heat, add in your onion. Cook for 2 – 3 minutes before adding in the garlic. It’s important to be aware of your veggie’s different cooking times because some cook faster, thus burn easier, than others. And no one wants angry veggies.
- Add in your mushrooms and red pepper, then cook for approximately 5 more minutes before adding in the spinach.
- While your spinach is boiling down, add in your seasoning. 1 ½ spoonfuls of prepackaged Fajita mix is fine, however, always check the ingredients to avoid any animal by products. If not, a mix of the ingredients listed above should do the trick. Season the life out of those veggies and show them who’s boss. Maybe pull a face while doing it, it’ll intimidate them.
- If you’re like me and you only have one pan in the house (because you hate yourself and want everything to be more complicated than it should be), then set your cooked veggies aside and add 2 teaspoons of butter to the already hot pan. Once melted, place tortilla in pan and construct your fajita. Tortilla, layer of cheese, layer of veggie mix, tomatoes, tortilla. Cook until cheese is melted.
- If you want both sides to be crispy, the hardest part is the flip (if you don’t give a “flip,” then skip this step and enjoy your Fajita); take your plate and cover the pan. While palming the plate, flip them together in one smooth motion. Then, slide the fajita onto the pan on it’s uncrisp side. Crisp until your heart’s content, cut into quarters and serve with a dollop of sour cream or guacamole.