Bean and Mushroom Fajitas

Bean and Mushroom Fajitas

This vegan take on fajitas is my go-to dinner recipe for busy weeknight evenings. It's quick to make, doesn't create a lot of dishes; and if you don't feel like mixing your own seasoning and making the pico de gallo and guacamole, these can be readily purchased in almost any store to speed things up. The biggest bonus is that everyone around the table gets excited when they realize it's fajita night – at least at my house.

Bean and Mushroom Fajitas

Bean and Mushroom Fajitas

Yield

Makes 4 fajitas

Prep time

Active time:

Total time:

How it's made

Seasoning

1 tbsp cornstarch

 

Mix together in a small bowl.

2 tsp chili powder

1 tsp paprika

½ tsp salt

½ tsp onion powder

½ tsp garlic powder

½ tsp cayenne pepper

½ tsp cumin powder

 
If you want to warm up the tortillas, wrap them in parchment paper and place in the oven at 400°F (200°C) for 10 - 15 minutes, until warm to touch.
 

Fajitas

1 tbsp vegetable oil

 

Heat in a large pan over medium-high heat.

 

2 red bell peppers, sliced in long slices

 

Add and saute for 5 minutes.

1 red onion, sliced into wedges

 

1 14 oz can (1½ cups) kidney beans, rinsed

 

Add and cook for 5 more minutes.

10 white mushrooms, sliced

 

2 tbsp fajita seasoning (or store bought)

 

Mix together in a small glass until seasoning is completely dissolved in the water. Add to the vegetables and cook for 2-3 more minutes, until most of the water evaporates.

¼ cup water

 

4 large tortillas

 

Divide the vegetable mixture among the tortillas.

Helpful tips

The vegetable/bean mixture can be kept in the fridge for up to 3 days. To reheat, simply fry in a large pan over medium heat for about 10 minutes.

Fajitas can be topped with your favourite Mexican toppings, but I strongly suggest trying these: Pico de GalloGuacamole and Cashew Sour Cream.