Why are these the best vegetarian fajitas ever? Because they taste amazing but are so quick and simple to make. I mean, they’re ready in 25 minutes and only use one skillet. It doesn’t get much better than that!
Ingredients For Vegetarian Fajita
What goes into that skillet? Quinoa, black beans, diced tomatoes, bell pepper, onion, and smoked paprika. Then at the end of cooking, you top it with cheese and let that melt. To serve, you pile that delicious, cheesy, protein-packed, vegetarian filling into tortillas and top it with your favorite fajita toppings (things like sour cream, pico de gallo, shredded lettuce, diced avocado. You get the idea).
The best thing about these, even better than everything else I said, is if there are leftovers. Then I just put the lid back on and pop it into the fridge. Dishes done. Ha!
Using Leftover Fajita Filling
But seriously, the leftovers are great. You can use them as the base for a dinner bowl kind of thing for dinner later in the week. Or put a little pile of the quinoa filling on your dinner plate as a great side dish. Finally, this can be turned into a really quick soup for the thermos for lunch the next day if you heat it along with some broth.
Important Quinoa Tip
First, as to the quinoa, you really do need to rinse it. I say this to you especially if you’re someone who is only so-so on quinoa. I did a taste-test recently comparing cooked quinoa that had not been rinsed prior to cooking to cooked quinoa that had been rinsed, and there was a big difference. In fact, a further taste-test comparing quinoa that had been rinsed for 30 seconds compared to rinsing for 2 minutes and compared to rinsing for 5 minutes found that the 5 minute rinse was definitely the least bitter. The bitterness comes from the saponin, a dust on the outside of the quinoa seed.
To rinse your quinoa, put it in a fine mesh sieve and then use the spray nozzle from your faucet to get that more forceful spray onto the quinoa. Spray for 5 minutes while rubbing the quinoa between your fingers too. To read more about rinsing quinoa, and my other tips for making quinoa delicious, head over here.
I really hope you love these fajitas as much as I do. And if you do, you should also check out these recipes:
- Quinoa Salad Bowls with Lemon-Hummus Dressing
- Italian Cauliflower and Quinoa Bake
- Homemade Crispy Millet Pancakes
- Millet Breakfast Skillet
Have a tasty day! – Christine :-)Print
These vegetarian fajitas are soooo delicious and so easy. They’re made in one pan in under 25 minutes, perfect for busy weeknights.
Listen to me quickly explain how these Vegetarian Fajitas are made, with great tips along the way, by clicking the play button below:
- 1 tsp. vegetable oil
- 1/2 of a medium onion, chopped
- 1 bell pepper, chopped
- 1 tsp. chili powder
- 1/2 tsp. salt
- 1/2 tsp. smoked paprika
- 1 cup quinoa, rinsed
- 1 (14.5 oz.) can black beans, drained
- 1 (14.5 oz.) can diced tomatoes, drained
- 1 and 1/2 cups water or low-sodium stock
- 1/2 cup shredded cheddar cheese
- 12 (6-in.) flour tortillas
- 1 cup salsa or pico de gallo
- 1/2 cup sour cream or Greek yogurt
- Warm the vegetable oil in a large skillet over medium-low heat. Add the onion and the bell pepper. Cook stirring occasionally until softened, 3-5 minutes.
- Add the chili powder, salt, and smoked paprika. Stir. Add the quinoa, beans, tomatoes and water or stock. Stir. Increase heat to high and bring to a boil. Reduce heat to low, cover and allow to simmer until all liquid is absorbed and the quinoa is soft, about 13-16 minutes.
- Remove the skillet from the heat and uncover. Fluff the quinoa with a fork. Sprinkle with the cheddar cheese. Return cover and allow the heat from the quinoa to melt the cheese.
- Serve the quinoa mixture in flour tortillas with the salsa and sour cream and any other fajita toppings that you like.
This post originally appeared in August 2013 and was revised and republished in September 2022.