Grilled vegetables and seasoned black beans served with warm tortillas and a side of fresh guacamole. These vibrant, plant-based fajitas are a colorful and healthy option for any meal, full of smoky, savory flavors. Perfect for a quick weeknight dinner or a casual gathering, this dish is satisfying, nutritious, and completely vegan.
Ingredients:
For the Fajitas:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced into rounds
- 1 red onion, sliced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 can (400g) black beans, drained and rinsed
- 8 small flour or corn tortillas
For the Guacamole:
- 2 ripe avocados
- 1 lime, juiced
- 1/2 red onion, finely chopped
- 1 tomato, diced
- 1 tbsp fresh cilantro, chopped
- Salt and pepper to taste
Instructions:
- Prepare the Vegetables:
- Preheat a grill pan or large skillet over medium-high heat.
- In a large bowl, toss the sliced bell peppers, zucchini, and red onion with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper.
- Grill the vegetables in batches until they are tender and slightly charred, about 5-7 minutes per batch.
- Heat the Black Beans:
- In a small saucepan, heat the black beans over medium heat until warmed through.
- Add a pinch of salt, pepper, and a dash of cumin for extra flavor if desired.
- Make the Guacamole:
- In a medium bowl, mash the avocados with a fork.
- Stir in the lime juice, red onion, diced tomato, chopped cilantro, and season with salt and pepper to taste.
- Assemble the Fajitas:
- Warm the tortillas in a dry skillet or microwave for a few seconds until soft.
- Serve the grilled vegetables and black beans on the tortillas.
- Top with fresh guacamole, and add any additional toppings like salsa or vegan sour cream.
- Serve:
- Serve the fajitas with extra lime wedges and cilantro for garnish.
