Juicy Veggie Fajitas
/Glad to hear so many of you are excited about the mango salad! It’s been fun to have a theme this week, and I hope you’ve thought so as well.
It is now time for the main attraction. There is a whole lot of deliciousness I’m about to hit you with. Get excited.
First up is the marinade. Shake in a jar + set it aside. Limes are key!
Lots of veggie chopping! If you’re not a huge fan of mushrooms don’t worry! Just chop as extra few peppers and you’ll be good to go. The portabellas are a great juicy addition but definitely not a must have to make a delicious veggie fajita meal. I suppose they could also be subbed for squash or eggplant if that’s your thing.
Move over guacamole, this avocado cream is about to steal the show. Silky smooth and full of lime. Puree it or mash with a fork for a thicker consistency. Whichever you prefer!
Peppers + onions + corn, oh my! Cooked for about 12 minutes and you’re good to go.
Maybe with some black bean crema, homemade tortillas, and a little perfectly cooked quinoa on the side? Whatever you think sounds good. Maybe you want to cook rice? Or, maybe you forgot to start the rice an hour before the show and now you only have time to cook quinoa [guilty!]…It happens!
I actually loved the addition of plain quinoa. I don’t like to overflow my fajitas with rice because I want to fill up on more tortillas, veggies, and toppings rather than rice. The texture and light flavor from the quinoa was a great addition. But feel free to add a Mexican-spiced rice if you choose!
Layer it all on and chow down.
Do you have a specific fajita layering method?
I was happily surprised to see how well the homemade corn tortillas held up to a huge pile of toppings. They didn’t become soggy or break. Kind of obsessed…
Juicy Veggie Fajitas
gluten-free, vegan // serves 4
for the marinade:
- 4 tablespoons sunflower oil/safflower oil
- 3 tablespoons fresh lime juice
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt + pepper
- 1/4 teaspoon coriander
- adobo sauce, optional for heat + smoky flavor
- Add all ingredients to a jar, seal with a lid, and shake until fully combined. If making ahead of time place in the fridge until ready to use and shake before pouring.
for the avocado cream:
- 2 avocados
- 1/4 cup fresh lime juice
- 1/4 teaspoon salt + pepper, to taste
- Place ingredients in a blender or food processor and blend until smooth and creamy. Or, for a thicker texture mash with a fork. Taste and add more salt + pepper if needed.
*If making ahead place a piece of plastic wrap direction over the avocado cream, seal with a lid, and store in the fridge. The amount of lime juice keeps this from browning for a full 24hrs and then some.
for the black bean cream:
adapted from: quinoa, rice, and bean stuffed peppers
- 2 cans black beans, liquid reserved from 1 can
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder granules
- salt + pepper to taste
- Rinse and drain 1 can of beans and place in a blender or food processor.
- Drain and reserve the liquid from the 2nd can and add the beans along with the rest of the ingredients to your blender or food processor.
- Add 1/2 of the liquid and pulse your machine until it reaches the consistency you want. Add more liquid to help smooth out if desired.
- Taste + add more salt + pepper if needed.
*You can add more liquid for a completely smooth + creamy texture or leave it thicker with some of the beans left in tact. I vary mine every single time. If this is something you’re making alone you may want to add more flavor. I kept things simple since flavor is added to each component in this recipe.
for the fajitas:
- 1 batch fajita marinade, from above
- 3 bell peppers, thinly sliced
- 3 portabella mushrooms
- 1 medium yellow or red onion, sliced
- 1 cup frozen corn, defrosted
- Remove the mushroom stems and clean the gills from the underside of the mushroom with a spoon.
- Slice into 1/4-inch thick pieces and place in a large bowl.
- Place the sliced peppers, onions, and corn in a separate large bowl.
- Pour about 1/3 of the marinade over the mushrooms and toss to coat.
- Pour the rest of the marinade into the pepper mixture and toss to coat. Let sit for 30 minutes and toss a few times.
- Preheat 1 large and 1 medium-sized pan over medium heat. No oil is needed since the marinade includes oil.
- Pour the pepper mixture into the large pan and cook for about 10-12 minutes, until the peppers and onions have started to soften and turn golden. Increase heat to medium-high if needed. Stir every minute or so while cooking.
- Add the mushrooms to the medium pan and cook for about 7-10 minutes, or until most of the juices/liquid have evaporated from the pan. Stir every minute or so while cooking.
- Plate the toppings or serve right from the pans.
- Serve with warm tortillas, black bean + avocado cream, salsa, cheese, green onion, perfectly cooked quinoa, or whatever else you would like.
tips! For a kick of heat add diced jalapeno to the pepper mixture and/or serve the fajitas with chipotle adobo sauce. The leftovers are awesome from this meal. Especially with a sunny-side-up egg on top. Just saying, you should probably make extra. If you don’t want to make black bean or avocado cream, plain black beans and avocado work just fine! A little salt + pepper and a few spritzes of lime juice and you’re good to go.
And now it’s your turn. This weekend. Do it!!
Ashley
>>> a few more things >>>
I forgot to announce the winner for the Cloud Star Dynamo dog treat giveaway. My apologies! The winner is Katie M! But I suppose the real winners are her dogs, Hurley + Dex! I will be shooting you an email soon with the details. Congrats! And thanks to all who entered! I thoroughly enjoyed hearing about your own dogs. I just wish you could have attached photos! :)
Don’t forget to vote for the Tres Leches themed treat you want to see on Friday! There is currently a tie, so I’m holding out a bit longer!
Last thing!
Update on the Ashley McLaughlin Photography blog. Tate turned ONE a few weeks ago and I was lucky enough to document this milestone birthday of his. I can hardly believe his newborn shoot was already a full year ago. Get ready for a whole lot of cuteness!
