Best Yummy Vegan Fajitas Recipes

VEGAN FAJITAS

Vegan Fajitas image

This is a wonderful meatless version of traditional fajitas! It can be prepared in advance, or right away.

Provided by TYGSD

Categories World Cuisine Recipes Latin American Mexican

Time 1h10m

Yield 6

Number Of Ingredients 15

Ingredients

¼ cup olive oil
¼ cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon chili powder
garlic salt to taste
salt and pepper to taste
1 teaspoon white sugar
2 small zucchini, julienned
2 medium small yellow squash, julienned
1 large onion, sliced
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
2 tablespoons olive oil
1 (8.75 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained

Steps:

In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 17.9 g, Fat 14.4 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 2 g, Sodium 130.2 mg, Sugar 6.6 g

YUMMY VEGAN FAJITAS

Yummy Vegan Fajitas image

Excellent fast dish - perfect for company. You can throw a little veggie mock chicken as well to thicken up the recipe.

Provided by Nicolle78

Categories Mexican

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 onion
1 red bell pepper
1 yellow bell pepper
1 garlic clove, crushed
8 ounces mushrooms
6 tablespoons vegetable oil
2 tablespoons chili powder
salt & freshly ground black pepper
1 teaspoon cumin, and maybe a little oregano never hurt anyone
4 -6 flour tortillas, warmed
1 lime, cut into wedges
1 sprig cilantro
1 ripe avocado
1 shallot, coarsely chopped
1 lime
1 seeded jalapeno, diced finely
1 diced roma tomato

Steps:

Julienne the vegetables and combine them in a bowl.
Add crushed garlic and mix lightly.
Removed mushrooms stalks and slice the caps - add to the bowl. mix the oil and chili powder, cumin and oregano in a cup, pour over veggies, and stir well.
Set aside to marinate. Note: Carnivores should feel free to add sliced chicken/steak.
Make the guacamole (I'm sure you know how), cover tightly and chill out in a fridge.
Heat a frying pan or wok until very hot. Add veggies and stir fry over high heat 5-6 minutes, until the mushrooms and peppers are just tender (I prefer mine slightly charred). Of course, meat eaters will probably need to cook longer so as not to have a bio-hazard for dinner. Season with salt and pepper.
Spoon the filling on to the tortilla and roll up.
Garnish with cilantro and serve with guacamole and lime wedges.

Nutrition Facts : Calories 431.1, Fat 31.4, SaturatedFat 4.5, Sodium 240.7, Carbohydrate 36.8, Fiber 8.8, Sugar 5.7, Protein 7.4

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