The Ultimate Dinner Vegan Fajita Recipe

Have you tried making these delicious Vegan  Fajitas for lunch or even dinner?

These last few months have been a bit tiresome for all of us. Food too has had very little variation. All because of my source of inspiration, the market visits have stopped.  Eating chapatis and parathas, rice and bhaji dal is fine, but every day!!  Every meal? Gets pretty boring! Fajitas was the answer. Read on for this is an easy way to vary your food. Spread the love, like and share my post. Sign up for my newsletter! (link below)

Make these easy and filling Vegan Fajitas that have proteins, carbs, vegetables and fats too, a complete meal rolled up at home with store-bought tortillas.

Contents:

• The Event
• What are Fajitas?
  •  Ingredients I used for my Vegan Fajitas
  • How to Make Ultimate Vegan  Fajitas  
• Recipe Card
• Some Tips to making Vegan Fajitas
• Some Mexican Food my friends have made
• Pin for Later

I wanted to make something the girls like. But that should be acceptable to my 80+-years-old father-in-law as we rather not leave him out of this kind of meal.  It seemed a lot of work but with the girls chipping in and the banter we had, it was fun. The smiles and the laughter at the dinner were worth the effort. We loved it and will make them again.

The Event:

If you are a reader of my blog you know I am a member of the group Shhh Secretly Cooking. We are these days following themes chosen by members of the group. This month it is Narmadha’s choice that we make Mexican Cuisine. Narmadha blogs at Nam’s Corner. Check her Grilled Pineapple Recipe, Herbal Green Tea I have been paired with Aruna of Vasuvegkitchen. I am continuously eyeing for some of her recipes one is Butterfly Pea Flower Tea, Chocolate and Custard Jelly Cake. Do check her place she has some amazing dishes on her site.

As per rules, Aruna has to give me 2 secret ingredients and I return the compliment. Aruna sweetly gave me kidney beans and tomatoes and I gave her maize flour and cheese as her ingredients. Just check out the nachos she made with them. 

So come and check out my delicious Vegan Fajitas which I marketed to my father-in-law as burrito bowls without rice and he enjoyed it. So lunch or dinner can be these delicious Vegan Fajitas. The number of ingredients that you need too are few or as many as you like and you can get a filling and balanced meal.   

What are Fajitas?

Fajitas in Mexican cuisine is any grilled meat thais serve as a to taco on a flour or corn tortilla.Fajita refers to skirt steak or strips of meat used to make the dish.   Now fajita are made with a variety of fillings, such as  lettuce, peppers, onions, chilis, and jalapeño peppers.

According to Wikipedia, “Popular condiments include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, shredded cheese, refried beans, and diced tomatoes. Arrachera is a northern Mexican variant of the dish.”

What toppings do you put on fajitas to make the filling?

Fajitas are meat based so naturally meat eaters will love to add chicken or I suspect beef or pork too will taste great. But you and I,  my friend can add any beans from kidney beans yes rajma,  sweet corn to add protein. This does make the fajita filling. Other filings are

• Guacamole:  Guacamole is a colourful, tasty ripe avocado dip  with very few but  tasty spices.
• Salsa:  a sauce in Spain is called salsa so let us stick to that. A great salsa makes a delicious fajita.
• Beans in Tomato Sauce: I need proteins in my fajita so i chose the kidney beans way. A nice good thick filling.
• Veggies: Lettuce, capsicum or peppers, onions, zucchini, mushrooms were what we used
• Cheese: I did noy use any but there are some who will like Cheese as their  fajita topping. 
• Soured Cream:  We can take the heat but worldwide there are some who will add soured cream to cut the heat of the fillings. After all Mexican food is enjoyed in India because it is spicy. 
• Meats: I have already said there meat eaters will want meat in their fajitas.
• Jalapenos and pickles: These are optional but very yum.
• Garlic Mayo: Garlic Mayo I made mincing garlic and mixing mayo. Tastes great.

 Ingredients I used for my Vegan Fajitas:

• Fajita Seasoning: Use the ingredients for the seasoning.
• Tortillas: I am linking the how to make tortillas at home below but I used store-bought tortillas.
• Rajma: Kidney beans are what I used to add the plant-protein I needed. These beans make the meal filling.  I seasoned the kidney beans with onions, garlic and salt and the fajita seasoning.
• Guacamole:   Also the guac made from ripe avocado it adds a lot of flavours. I will not say it cools the heat of the spices off but there are people who find peppers pungent. All in all one ingredient you do not skip Guacamole.
• Salsa: A sauce made from tomatoes, onions and jalapenos. This is pungent stuff but we loved it.
• Onions and Peppers:  all the recipes I saw called for peppers or capsicum as we call them.  I assume you cannot have fajita without them. My recipe called for to roast them with the homemade seasoning recipe for 15 minutes. But the girls refused to let me so we had them raw and without any seasoning.
• Veggies: How can it be a filing meal without any fibre? There have to be some veggies so I used Lettuce, Mushrooms, Zucchini, Cauliflower.
• Jalapenos and pickles: These are optional but very yum.
• Garlic Mayo: Garlic Mayo I made mincing garlic and mixing mayo. Tastes great.

How to Make Ultimate Vegan  Fajitas:

• The Cutting and Chopping:
  • The night before I washed and soaked my kidney beans in water. In the morning I added 1/4 tsp salt and pressure cooked them for 3 whistles. Let the pressure drop naturally.
  • Mix all ingredients for the fajita seasoning together. 
  • Chop the onions, pepper in strips mushrooms, and cauliflower smaller bite-sized pieces.
  • Add the washed and rinsed and drained mushrooms, and cauliflower in separate bowls. Add the salt and some of the fajita seasoning. Mix well and set aside.
  • Chop the onions and tomatoes for the salsa and the kidney beans.
• Cooking the Kidney beans:
  • In a pan add 1 tsp of oil,  add the chopped garlic let it fry. Add the onions and saute till translucent.
  • Add the chopped tomatoes and let them become mushy.
  • Add the cooked kidney beans, salt and fajita seasoning.
  • Let it simmer down till the tomatoes and the kidney beans are well coated and the sauce thickens well. 
• Making the tomato salsa: 
  • In a blender add the salt, tomatoes, onions and jalapeno. Crush the mixture.
  • Check the seasoning. We added more chilli powder and ran the mixer once again.
  • You can also make a chunky salsa where the ingredients are chopped fine.
• Frying the Mushroom and the Cauliflower:
  • Add ½ tsp oil to a non-stick pan and empty the bowl of the cauliflower with the liquids.
  • Mix well and let and stir fry till fork tender. Sprinkle water if needed and cook covered. Transfer the cooked cauliflower back to the bowl.
  • In the same pan add the mushroom and stir fry till the water evaporates and the mushrooms become dry.
• For the Guacamole:  
  • Squeeze out the lemon in a bowl and add the cut and scooped out the avocado.
  • Add some finely minced garlic and salt.
  • Mix well to prevent blackening of the avocado.
• To set up the Fajitas: Basically you let everyone set you their own fajita 
  • In the microwave heat the tortilla for 30-second son high. Or on a non-stick tawa till it puffs up a little. Transfert  to a plate
  • Assemble the fajita by applying guacamole, salsa, add the kidney beans veggies and wrap up.

My recipe is adapted from A Simple Palate, and A Mind full Mom!

Recipe Card:

The Ultimate Dinner Vegan Fajita

Make these easy and filling vegan fajitas that have proteins, carbs, vegetables and fats too, a complete meal rolled up at home with store bought tortillas.

5 from 14 votes

Print Pin Rate

Course: Dinner, Lunch

Cuisine: Mexican

Keyword: Easy Dinner Recipes, Tex-Mex, Vegan

Prep Time: 1 day 30 minutes

Cook Time: 30 minutes

Soaking Time:: 12 hours

Servings: 12 rolls

Calories: 288kcal

Author: ArchanaPotdar

Equipment

• Bowls
• Pressure cooker
• Tawa/Skillet/Griddle
• Microwave
• Blender
• Knife and board
• Spoons and Ladles

Ingredients

Vegetables:

• 2 green peppers sliced
• 1 red pepper sliced
• 1 yellow pepper sliced
• 1 medium-sized onion sliced
• 1/4 cup rajma beans soaked and boiled

Fajita Seasoning:

• 2 tsp chili powder
• 1 tsp paprika
• 1/2 tsp garlic powder
• ½ tsp onion powder
• ½ salt
• ½ tsp black pepper

For the Guacamole:

• 1 avocado ripe
• 1 lemon. squeezed
• 2 tsp garlic minced
• Salt to taste

For the Salsa:

• 3 onion roughly chopped
• 3 tomatoes roughly chopped
• ¼ cup jalapeno
• 1 tsp kashmiri chilli powder
• Salt to taste

For the Kidney Beans:

• ¼ cup rajma soaked pressure cooked and drained
• 2 onions chopped fine
• 3 tomatoes chopped fine
• 2 tbsp garlic minced
• 2 tsp fajita seasoning
• Salt to taste

For the Mushrooms and Cauliflower:

• 200 g of mushrooms sliced
• 3-4 florets of cauliflower make in smaller bite sized florets
• 1 tsp fajita seasoning
• Salt taste
• 2.5 tbsp oil
• 12 small tortillas

Instructions

• Mix all the ingredients to make the fajita seasoning in a bowl and set aside.

For the Mushroom and the Cauliflower:

• Add the washed and rinsed and drained mushrooms, and cauliflower in separate bowls. Add the salt and ½ a teaspoon of the fajita seasoning each. Mix well and set aside for say 15-20 minutes.
• After about 20 minutes add ½ tsp oil to a non-stick pan and empty the bowl of the cauliflower with the liquids. Mix well and let and stir fry till fork tender. Sprinkle water if needed and cover a bit. Transfer to the bowl back.
• In the same pan add the mushroom and stir fry till the water evaporates and the mushrooms become dry. Transfer back to the same bowl and set aside.

Cooking the Kidney Beans:

• In a kadhai/wok add 2tbsp oil and add the garlic, brown them. Add onions and saute till translucent.
• Add tomatoes and cook till the tomatoes become mushy. Add The rajam drained water is needed to deglaze.
• Add the rajma and the fajita seasoning.Add salt and a pinch of sugar. Let it simmer down to ½ the quantity.

Making the Tomato Salsa:

• In a blender add the salt, tomatoes, onions and jalapeno. Crush the mixture.
• Check the seasoning. We added chilli powder and ran the blender again.

For the Guacamole:

• Squeeze out the lemon in a bowl and add the cut and scooped out the avocado.
• Add some finely minced garlic and salt .
• Mix well to prevent blackening of the avocado.

To Assemble the Fajitas:

• Heat the tortilla in the MW for 30 seconds or on the non-stick pan till it fluffs up a bit.
• Apply a thin layer of guacamole, then salsa, add a tbsp or more of beans, then add the veggies as you wish.
• Roll up and enjoy!
• You can serve fajitas with rice or pasta we did not.

Notes

• Make the guacamole just before you get ready to serve.

Tried this recipe?Mention @themadscientistskitchen or tag #themadscientistkitchen!

Some Tips to making Vegan Fajitas:

• Substitute kidney beans with  cholay/ garbanzo beans. If you have access to them, pinto beans, or white beans or  black beans.
• Make the guacamole just before you get ready to serve.
• You can make your own tortillas. Here is your link.
• You can serve rice, pasta, quinoa as a side to this dish. 

Some Mexican Food my friends have made:

• Preethi’s –Black Bean Enchiladas
• Priya Iyer’s – Elotes
• Priya VJ’s – Bean Corn Quesadilla
• Mayuri’s- Huevos Rancheros (Mexican Style Breakfast)
• Sujata’s- Mexican Rice
• Swati’s- Vegetarian Nacho Soup
• Kalyani’s- Nacho with Salsa
• My Chamoy

A small request:

If you try this recipe then please either

• add a comment below,
•  tag me as #themadscientistskitchen on Instagram
• or tag me on Twitter as @APotdar

Pin for Later: