Quick Plant-Based Veggie Fajitas
An easy plant-based fajita recipe to include in burrito bowls, tacos, and buddha bowls.
Ingredients
- 2 bell peppers sliced
- 1 onion sliced
- 1 cup spinach chopped
- 1 tbsp garlic
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp chili powder
- oil for cooking
Instructions
- Wash and chop veggies.
- Heat pan over medium-high heat. Using a stainless-steel pan will allow for better charring but they'll still be good if you don't get the char.https://amzn.to/3Hf4sXC
- Add oil. Add chopped onion and bell pepper. Cook until onion browns and bell peppers begin to char (about 7 minutes).
- Pour in garlic and cook until the raw smell dissipates. Then add the spices and mix well.
- Add chopped spinach to the pan and cook until the leaves just wilt. Then remove from heat.
- Serve fresh in burritos, tacos, burrito bowls, or buddha bowls.
Notes
Feel free to add chopped mushrooms or zucchini to this. We add those when they are on hand as a great texture addition!
They keep in the fridge for 3-5 days. Store in an airtight container.
Tried this recipe?Let us know how it was!