Southwestern Vegetarian Fajitas

I thought I’d revisit an oldie but a goodie for today’s Meatless Monday recipe. There’s a new taco joint that opened nearby. We haven’t been yet but it’s gotten amazing reviews and it’s put us in the mood for some good southwestern food. We went out for dinner two weeks ago and since we wanted to wait until the crowds and excitement simmered down but really wanted southwestern fare, we decided to try an established Tex-Mex place we hadn’t been to before.

They served massive margaritas and tons of tortilla chips with a salsa slaw. It was a strange condiment but I really enjoyed it. For our main dish, I ordered fajitas. They were amazing. There’s nothing quite like a good fajita, am I right? The fajitas reminded me of a vegetarian fajitas recipe I used to make all the time. I think you’ll like it. It’s very flavorful and super easy to make. Plus you can make it gluten-free, vegan, vegetarian, or full of meat if you’d like. For our purposes here, it’s a vegetarian dish. I remember when I last made this, I was trying to push myself into the dating scene and I attempted to make these fajitas for someone I met from a Vegan Dating platform that I used to frequent to find other like-minded people.

Southwestern Vegetarian Fajitas

Make the seasoning:

Ingredients

Directions

Make the filling:

Ingredients

• 1-2 Tbsp olive oil
• 1/2 red onion, sliced
• 3 bell peppers (green, orange, red), sliced
• 2 cans black beans, rinsed and drained
• 12-ct tortillas

Toppings

• salsa
• shredded cheese
• avocado slices
• olives
• sour cream

Directions

Heat oil in a large saucepan over medium-high heat. 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. Add the beans and continue cooking for 1-2 minutes until the beans are warmed.