Our Favorite Fajitas
If you're looking for an easy place to start eating more plants, start here.
We went to college in Denver, two blocks down the street from the first ever Chipotle. Night and day, the tiny restaurant was packed with people, because there's nothing quite as easy, comforting and perfect as a burrito bowl. What's better is that, when done correctly, Chipotle also happens to be a great gateway to healthy eating.
The strength of the Mexican flavor profile comes from its spices (🌶, garlic, cumin), vegetables (onion, peppers, lime), and herbs (cilantro), which is why it lends itself so well to plant-based recipes. Chipotle-style dishes are a seamless intro to delicious and simple vegan cooking.
These fajitas were one of our first favorites from Minimalist Baker and they quickly became a staple in our kitchen. They also turned into our go-to when hosting a large group of not-always-vegans, 😉 because they're approachable, filling, and just really good. Chances are, if we've fed you, it may have been these fajitas.
- 1 tbsp olive oil
- 1 poblano pepper, chopped
- 2 bell peppers, sliced thin
- 1 jalapeño, diced
- 1 yellow onion, sliced into thin strips
- 2 large portobello mushrooms, sliced (slice the stems too)
- 1 tsp sea salt
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1 tsp chili powder
- 6 flour tortillas
- 2 avocados
- 1/2 lime, juiced
- your favorite salsa
- black beans
- Heat a skillet over medium and add olive oil once it is warm. Sauté the onion and peppers and season with garlic powder, salt, and cumin.
- While the peppers and onions are cooking, add mushrooms to another medium skillet with olive oil and season with a little salt.
- Cook everything down until it caramelizes (to do this, just try not to stir it), then remove from heat.
- Make rice and heat up black beans in a small saucepan on the stove. Have some fun adding garlic power, cumin, salt, and chili powder to taste.
- Warm tortillas in the oven or microwave then assemble your fajitas, topping with avocado, lime juice, salsa, and Cholula.
- Serve with rice and blacks beans.