Рецепт Smoky Vegetarian Fajitas
There is nothing better than the sound of a sizzling fajita platter coming to your table at a Mexican restaurant. Served with warm corn tortillas, shredded cheese, salsa, and avocado – this dish just screams deliciousness.
I’m a creature of habit – every time the husband and I go to a Mexican restaurant, I’ll usually order fajitas. I love them not only because they are tasty, spicy and served right off the grill, but also because it allows me to customize my own tacos/burritos from the platter: I can add more veggies and less cheese, just a tiny smidgen of sour cream and guacamole, and tons of salsa to keep it healthy but still super flavorful.
A lot of times, I’ll take some of the veggies/toppings home from the restaurant to use for my lunch the next day. Now that we have Layla and eating out doesn’t happen quite as often, I was determined to recreate the restaurant experience of fajitas at home.
I came across this recipe from CookingLight, and I knew I could customize it to make it veggie-friendly and healthier than the original!
And my smoky vegetarian fajita recipe was born. A super fun and fast dish to make that the whole family will love!
The Ingredients
Inspired by CookingLight
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 1.5 tsp garlic powder
- 1.5 tsp ground cumin
- 1 tsp brown sugar
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp cayenne pepper
- 2 tsp extra virgin olive oil
- 1 red onion, cut into thin slices
- 2 orange bell peppers, cut into thin slices
- 1 green bell pepper, cut into thin slices
- 3 carrots, cut on the diagonal into thin slices
- 8 corn tortillas
- Mexican shredded cheese (about 2 tbsp per fajita)
- 1 15oz can black beans, rinsed and drained
- Fresh cilantro – chopped
- The Directions
- Step 1: Heat a pan over medium heat. Add 2 tsp extra virgin olive oil. Add onion, peppers, and carrots, saute for 3-5 minutes.
- Step 2: Add all of the spices – paprika through cayenne pepper – to the veggie mixture. Saute another 10 minutes until the vegetables caramelize. Add black beans and cook another 5-10 minutes until heated through.
- Step 3: Divide black bean/bell pepper mixture evenly among the tortillas. Top with 2 tbsp shredded cheese and 1 tbsp cilantro. (Add salsa or guacamole/avocado, or other toppings as desired).
- And there you have it. Healthy, spicy, satisfying fajitas for under 400 calories for your whole dinner!
- Smoky Vegetarian Fajitas
- Nutritional Info Per Serving: 346.5 Calories, 7.1g Fat (2.5g Saturated), 329.6mg Sodium, 57.6g Carbs, 13.5g Fiber, 2.9g Sugar, 16g Protein
- Ingredients
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 1.5 tsp garlic powder
- 1.5 tsp ground cumin
- 1 tsp brown sugar
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp cayenne pepper
- 2 tsp extra virgin olive oil
- 1 red onion, cut into thin slices
- 2 orange bell peppers, cut into thin slices
- 1 green bell pepper, cut into thin slices
- 3 carrots, cut on the diagonal into thin slices
- 8 corn tortillas
- Mexican shredded cheese (about 2 tbsp per fajita)
- 1 15oz can black beans, rinsed and drained
- Fresh cilantro - chopped
Directions
Heat a pan over medium heat. Add 2 tsp extra virgin olive oil. Add onion, peppers, and carrots, saute for 3-5 minutes.
Add all of the spices - paprika through cayenne pepper - to the veggie mixture. Saute another 10 minutes until the vegetables caramelize. Add black beans and cook another 5-10 minutes until heated through.
Divide black bean/bell pepper mixture evenly among the tortillas. Top with 2 tbsp shredded cheese and 1 tbsp cilantro. (Add salsa or guacamole/avocado, or other toppings as desired).
Notes
3.0
http://pickyeaterblog.com/smoky-vegetarian-fajitas/
Recipe by: The Picky Eater, pickyeaterblog.com
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Diet,
dinner,
Healthy,
Mexican,
Recipes,
Vegetarian