These vegetarian fajitas are soooo delicious that you would never believe how easy they are to make. The amazing thing is that they’re made in one pan. So awesome and just plain perfect for Back-to-School.
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!
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!
But seriously, the leftovers are great. You can use them like a rice bowl kind of thing for lunches the next day. A little pile of the quinoa filling on your dinner plate also acts as a great side dish for dinner the next day. Or, depending on how much you have, add some vegetable broth and you have a delicious soup.
You know what else is awesome? Quinoa. It’s higher in protein and lower in carbs than other grains which makes it a great meat substitue. It isn’t keto, but it sure does the job in my book. If you’re wanting to figure out what’s keto and what isn’t check this out. So if you’re looking for alternatives to rice or potatoes, it’s great.
I really hope you love these fajitas as much as I do. If you’re looking for another great back to school dinner idea, check out the Recipe for Success Soup.
These vegetarian fajitas are soooo delicious that you would never believe how easy they are to make. The amazing thing is that they’re made in one pan. So awesome and just plain perfect for Back-to-School
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 low-sodium black beans, drained
1 (14.5 oz.) can petite diced tomatoes, drained
1 and 1/2 cups water or low-sodium broth
1/2 cup shredded finely shredded cheddar cheese
12 (6 inch) 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 broth. 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.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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