Best No Cook Veggie Fajitas Recipes

THE BEST EVER VEGETARIAN FAJITAS

The BEST EVER Vegetarian Fajitas image

Quick & delicious black bean vegetarian fajitas! They're made with sweet roasted peppers & onions, garlicky black beans, and creamy guacamole. A flavorful, satisfying meal that's packed with plant-based protein, and ready in 30 minutes.

Provided by Bethany Kramer

Time 30m

Number Of Ingredients 17

Ingredients

6 flour tortillas
2 green bell peppers, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium-sized yellow or red onion, sliced
1 Tablespoon oil
2 tsp chili powder
1 tsp paprika
1/2 tsp (each) garlic powder, onion powder, salt, black pepper
pinch of cayenne ((adjust for more spice))
1/2 teaspoon garlic powder
2 ripe avocados
1 lime
salt to taste
1 14 oz. can black beans (you can do with the juices or rinse and drain them and add several tablespoons of water)
1/2 teaspoon garlic powder
salt to taste

Steps:

Preheat oven to 400F.
Roast peppers & onions: arrange sliced peppers and onions on sheet pan, drizzle with oil and sprinkle with fajita seasoning. Toss until veggies are evenly coated, then spread out on the pan and bake for 20 minutes - flip halfway through.
Cook black beans: in a sauce pan, simmer black beans on LOW with salt and garlic powder for 8-10 minutes. Black beans should thicken and liquid should slightly reduce.
Guacamole: In a small bowl use a fork to smash the avocado, then stir in garlic powder, lime juice, and season with salt to taste. Set aside.
Warm up tortillas: wrap tortillas in a foil packet and pop in oven for 5 minutes, or microwave tortillas on glass plate for 15 seconds. If you have a grill, you can also grill the tortillas for 10-15 seconds on each side.
Assemble: When peppers & onions are finished, assemble fajitas: roasted peppers & onions, black beans, guacamole, and extra lime juice! Serve with fresh cilantro leaves if desired.

Nutrition Facts : Calories 288 kcal, Carbohydrate 48.9 g, Protein 10.1 g, Fat 6.7 g, Sodium 934.1 mg, Sugar 9.7 g, ServingSize 1 serving

VEGGIE FAJITAS

Veggie Fajitas image

My husband prefers these to chicken or beef fajitas and I serve them for dinner often. -Sarah Mercer, Wichita, Kansas

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 8 fajitas.

Number Of Ingredients 12

Ingredients

1 small zucchini, thinly sliced
1 medium yellow summer squash, thinly sliced
1/2 pound sliced fresh mushrooms
1 small onion, halved and sliced
1 medium carrot, julienned
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
8 flour tortillas (8 inches), warmed
2 cups shredded cheddar cheese
1 cup sour cream
1 cup salsa

Steps:

In a large cast-iron or other heavy skillet, saute the vegetables with salt and pepper in oil until crisp-tender, 5-7 minutes. Using a slotted spoon, place about 1/2 cup vegetable mixture down the center of each tortilla. Sprinkle each with 1/4 cup cheese; top with sour cream and salsa. Fold in sides.

Nutrition Facts : Calories 375 calories, Fat 21g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 853mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein.