These Vegetarian Fajitas are a Mexican dish made with vegetables and beans, a bit different from the usual because they are served in a casserole with crispy tortillas on the side. You can share this dish with others by bringing the entire casserole to the table, or use individual bowls as I did.
It’s a simple dish that struck me because the contrast between the crunchy tortillas and the softness of the vegetables gives it that extra something compared to classic rolled soft fajitas.
Of course, you can fill the tortillas in the classic way, but I suggest you try them like this.
In January, the tenth edition of Veganuary takes place, the main event promoting a plant-based and sustainable diet. The initiative aims to reduce or eliminate meat, fish, and derivatives for at least one month a year.
In recent years, we have understood how important it is to adopt a healthy diet. This is why this month at the Club del 27, we have chosen to propose vegan recipes from the book 15 Minute Vegan: Fast, Modern Vegan Cooking by Katy Beskow.
Read all my recipes with the AIR FRYER.
This is a really simple recipe to make, in the kitchen, let your imagination run wild because it’s essential and if you have no ideas, follow me, I’ll give you hints!
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Mexican
Ingredients
- 2 tortilla
- 1 red bell pepper
- 1 yellow bell pepper
- 14 oz canned red beans
- 7 oz green beans
- 1 onion
- 6 cherry tomatoes
- 2 oz tomato sauce
- 1 avocado
- 1 lime (juice)
- cumin
- chili powder
- smoked paprika
- garlic powder
- olive oil
- salt
How to prepare Vegetarian Casserole Fajitas
Cut the tortillas into wedges then into triangles. Place the tortilla triangles on a baking sheet, drizzle with a bit of olive oil, and bake at 390°F (200°C) for 8-10 minutes, or (as I did) at 375°F (190°C) for 6 minutes in an air fryer, until golden. Set aside.
Peel the onion and slice it, cut the bell peppers and green beans into pieces.
Heat a bit of oil in a casserole over medium-high heat and cook the onion and red and yellow bell peppers for 3 minutes, until they start to soften.
At this point, add the chopped green beans, chili powder, smoked paprika, garlic powder, and cumin, and cook for another 2 minutes with the lid on.
Add the drained red beans and tomato sauce, cook for 10 minutes until the vegetables have softened to your liking. Season with salt, remove from heat and add the lime juice.
Sprinkle with quartered cherry tomatoes, avocado pieces and serve with the crispy baked tortillas.
If you prefer, you can serve the vegetarian fajitas as I did, in individual bowls.
