Roast up lots of veggies on a sheet pan with spices, and serve with refried beans and “guac-ish”. The recipe comes right from Talia Pollack’s Party in Your Plants cookbook: and it’s truly a plant party. Here’s what to do, and more about this delicious plant based book! You can use any veggies you like, and even try it with our fajita seasoning (throw the veg in a bowl with olive oil and eye-ball it). This combo of fajita veggies is fantastic though: it’s got just the right elements to make a tasty healthy dinner. Here’s what you’ll need:
Onion: use white, yellow or red! Bell peppers: any color! We like a mix of green, orange and red Cauliflower Portobello mushroom Olive oil Chili powder Cumin Smoked paprika: if you can find it, this gives a nice subtle smokiness (you can use it in lots of recipes) Garlic powder Onion powder
Pit 2 avocados (here’s how to do it safely). Scoop out the flesh into a bowl. Mash them with a fork. Add the juice of 1 lime and chopped cilantro to taste. Yes, that’s really all you need to do! It makes the perfect topping for vegan fajitas and tacos. Consider us sold!
Here’s what you can use for the refried beans component:
Canned refried beans is best for quick weeknights! Simply warm them on the stove. Sometimes we also add a few pinches of cumin or chili powder to amp the spices: just add to taste! Homemade refried beans are great if you have time to whip them up: and you might be able to fit it in while the veggies roast. Try our homemade refried beans or refried black beans.
On the stove: Char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. This is our preferred method! In the oven: Preheat an oven to 350 degrees Farenheit. Wrap a few tortillas (in packets of no more than 5) in aluminum foil and place it in the oven for about 15 to 20 minutes. You can place the tortillas directly on the grate or on a baking sheet.
You can also skip the tortillas and make Fajita Salad by serving it over greens! This book makes eating plant based irresistible and full of joy…which is the best way to motivate yourself to do it. Hats off, Talia, on an incredible book! (PS hear us in an interview on Talia’s podcast.)
Vegan Burrito The ultimate vegan burrito! A flavor-packed plant based lunch or dinner idea, it’s stuffed with Mexican rice, seasoned black beans and peppers, and avocado. Vegan Enchiladas Over the top delicious! Stuffed with black beans and guacamole, they’re doused in a zesty homemade red enchilada sauce. Crispy Avocado Tacos Destined to be your new favorite! With crunchy breading, the avocado fries have the vibe of a fish taco but are totally plant based. Simple Guacamole The best simple guacamole with the perfect flavor! Creamy, savory and perfectly balanced, you’ll hear a chorus of “Wow’s” every time you serve it. Epic Vegetarian Fajitas These fajitas are also vegan depending on the toppings! Combine Classic Fajita Veggies and pinto beans marinated in Easy Fajita Sauce. Classic Shrimp Fajitas The ideal 30 minute meal: full of irresistible flavor that everyone loves!
5 from 4 reviews
1 white onion 2 bell peppers 1 head cauliflower 1 portobello mushroom 2 tablespoons olive oil 1 tablespoon chili powder 1 teaspoon cumin 1 teaspoon smoked paprika (or regular) 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon kosher salt
For serving
2 ripe avocados 1 lime ½ teaspoon kosher salt Fresh cilantro 8 tortillas (flour or corn) 1 15-ounce can vegetarian refried beans or homemade refried beans
