Vegan Fajita Dish

Dinner, Lunch, Vegan

This Vegan Fajita Dish is bursting with southwestern flavor.  It’s made using roasted vegetables like red and green peppers, zucchini and onions combined with corn and quinoa.  It was topped off with some delicious salsa.



Vegan Fajita Dish

1 medium red pepper
1 medium green pepper
1 medium zucchini, quartered
1/2 medium red onion, quartered
1-2 tablespoons of olive oil
½ teaspoon of chili powder
½ teaspoon of smoked paprika
½ teaspoon of onion powder
Himalayan salt and pepper

1 can of black beans, rinsed and drained
1 tablespoon of tomato paste
3 tablespoons of water
½ teaspoon of smoked paprika
1 teaspoon of Himalayan salt

Other Fixings for Fajita Dish:
Lettuce, shredded
Plant-Based Chik’n
Corn Chips

-Preheat the oven to 400F degrees.
-Cut the vegetables then place on a baking sheet with parchment paper.  In a small bowl, add the chili powder, smoked paprika, onion powder, Himalayan salt and pepper, (optional).   -Whisk spices then add 1-2 tablespoons of olive oil to the vegetables on a baking sheet.  Sprinkle spices and bake vegetables for 20 minutes or until slightly charred.
-Prepare plant-based chik’n according to the directions on packaging.
-Prepare quinoa and corn according to the directions of packaging.
-Add black beans, tomato paste, water, salt and cumin to the skillet. Stir well and cook for 5-7 minutes until the beans are hot and saucy.
-Assemble the vegan fajita dish with shredded lettuce, sliced plant-based chik’n, quinoa, corn, roasted vegetables and black beans.  Top with tasty salsa and corn chips.   Enjoy!

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