Ok. Real talk for a minute. While 2016 has been a mess for the rest of the world, for me and my family it has probably been the most rewarding year ever. My husband was away for work for four months which I thought was going to kill our relationship, but it only made it stronger. I took a leap and left a job that peaked my anxiety only to find an even better work opportunity not even a month later. We bought our first house and it is perfect. My daughter is a threenager and it is difficult and awesome all the same time.
Oh, and this is the first summer in three years that I have actually stuck to my goal of running as many 5Ks as I can. And I love it.
Now that things are settling down here, I thought I’d make a little blog post about my favorite ever vegetable fajitas. We love these for a light meal that is quick and easy to throw together. They are also easy to prep in advance so you can share them with a friend and/or have dinner ready for the next day!
I started the meal with four sliced bell peppers (two red, one yellow, one orange), one thinly sliced red onion, and a blend of spices in a large bowl.
Note: Chopping those onions were really hard on me yesterday. I blame the heat.
Then I tossed them together with my favorite red tongs and threw them in a large pan with 1 tablespoon olive oil.
While I let them cook for 5-6 minutes, I prepped the garlic and mushrooms (which I bought pre-sliced because they were on sale. Whoo!).
While the veggies were on their last 5-7 minutes of cooking, I threw together my avocado mash, heated up some refried beans, placed some greek yogurt in a bowl (a toddler bowl, to be exact. Because that’s how I roll), and microwaved my tortillas.
The end product turned out wonderfully! Especially paired with my signature cocktail (cucumber vodka, lemonade, and fresh strawberries) and my back porch.
I hope you enjoy these veggie fajitas as much as I did!
Note: To prep in advance place the cut and seasoned veggies in a plastic bag, throw in the fridge overnight, and cook the next day. Once the vegetables are prepped, the cooking of the meal only takes about 15 minutes. Nice and quick for a fresh weeknight meal.
Easy Vegetable Fajitas
Recipe adapted from It Doesn’t Taste Like Chicken
- 4 bell peppers of varying colors, sliced into 1/2″ pieces.
- 1 red onion, thinly sliced
- 8 oz sliced mushrooms
- 5-6 cloves garlic, minced
- 1 tablespoon olive oil
- 1 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon Hot Hungarian Paprika (smoked and regular Paprika are OK too)
- 1 teaspoon kosher salt
- 6 whole wheat tortillas
- 1 avocado
- garlic powder, salt, and pepper to taste
- 1 can low-fat refried beans
- greek yogurt for topping
1) In a large bowl toss bell peppers, onions, chili powder, cumin, paprika, and salt.
2) Heat the oil in a large skillet over medium-high heat. Once the oil is hot (it will start to shimmer), add your bowl of peppers, onions, and spices. Cook for 5-6 minutes or until vegetables start to soften.
3) While the peppers are cooking, place your refried beans in a small saucepan over medium heat. Add some cumin, chili powder, and garlic powder to liven them up a bit. Cook until heated through. Set aside until ready to serve.
4) Once the peppers have softened, add the garlic and mushrooms to the pan. Cook for an additional 6-7 minutes or until peppers and mushrooms start to brown.
5) Meanwhile, dice your avocado and place in a small bowl. Top with garlic powder, salt, and pepper to taste and mash with fork. Set aside until ready to serve.
6) Wrap tortillas in a damp paper towel and heat in microwave for increments of 30 seconds, or until warm. Wrap in foil to keep hot throughout serving.
7) Once your vegetables have finished cooking, place the pan on the table along with your refried beans, avocado mash, and a small bowl of greek yogurt or sour cream.
8) To serve, top a heated tortilla with vegetables, avocado mash, and greek yogurt. Serve with a side of refried beans.
9) Enjoy 🙂