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For my Loaded Veggie Fajitas, I love using these fresh ingredients: - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 green bell pepper, sliced - 1 medium red onion, sliced - 2 zucchinis, sliced - 1 cup mushrooms, sliced - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 tablespoon fajita seasoning (or a mix of cumin, paprika, chili powder, and salt) - 8 small flour or corn tortillas - 1 cup black beans, drained and rinsed - 1 avocado, sliced - 1 cup fresh cilantro, chopped - Lime wedges for serving These veggies give the fajitas a colorful and tasty boost. The mix of peppers adds crunch and sweetness, while the mushrooms give a nice earthy flavor. Black beans add protein and help fill you up. You can make your fajitas even more special with these toppings: - Guacamole - Sour cream or Greek yogurt - Shredded cheese - Jalapeño slices - Salsa or pico de gallo Feel free to mix and match these toppings. They bring extra flavor and texture. You can also add a sprinkle of chili flakes for some heat. Don’t have all the ingredients? No problem! Here are some swaps: - Use any bell pepper color you like. - Swap zucchini for yellow squash or eggplant. - If you can’t find black beans, try pinto or kidney beans. - Use corn tortillas if you prefer a gluten-free option. These substitutions keep the recipe flexible and fun. You can tailor the fajitas to your taste and what you have on hand. For more detailed instructions, check out the Full Recipe. First, gather all your ingredients. Make sure you have fresh veggies. Slice the red, yellow, and green peppers. Cut the red onion into thin strips. Next, slice the zucchinis and mushrooms. Mince the garlic and set it aside. Rinse the black beans and drain them. Lay everything out to make cooking easy. Heat a large skillet over medium-high heat. Add the olive oil and let it warm. Once it’s hot, toss in the sliced red onion and minced garlic. Cook them for 2-3 minutes until they smell great. Next, add the bell peppers and zucchini. Stir them together and cook for about 5 minutes. Keep an eye on them and stir now and then. After that, add the mushrooms and sprinkle the fajita seasoning over the veggies. Cook for another 4-5 minutes. The veggies should be tender and slightly charred. Now it's time to put it all together. Warm the tortillas in a separate skillet or over an open flame. This takes about 30 seconds on each side. Once warm, lay each tortilla flat. Add a spoonful of the sautéed veggie mix to the center. Then, add a spoonful of black beans and slices of avocado. Top it off with fresh cilantro. For a zesty touch, squeeze some lime juice over everything. Enjoy your Loaded Veggie Fajitas! You can find the Full Recipe for more details. To get great veggies, start with a hot skillet. Use medium-high heat and add olive oil. Once the oil is hot, toss in the red onion and garlic. Sauté for 2-3 minutes. This cooks the onions and brings out the garlic's flavor. Next, add the bell peppers and zucchini. Stir often for about 5 minutes. You want them bright and tender. Finally, add the mushrooms and seasoning. Cook for another 4-5 minutes until everything is soft and slightly charred. Store-bought fajita seasoning works fine, but homemade is better. For a simple mix, combine cumin, paprika, chili powder, and salt. Use 1 tablespoon of this mix for the recipe. This blend gives your fajitas a fresh kick. Adjust spices to your taste. If you like heat, add a bit of cayenne pepper. When serving, arrange the fajitas on a large platter. Include lime wedges for a zesty touch. Add a small bowl of extra cilantro for those who love it. You can also serve with salsa or guacamole on the side. Warm the tortillas just before serving. This keeps them soft and tasty. For a fun twist, wrap a napkin around each tortilla stack. It adds a nice touch to your meal. For the full recipe, check back to see how to make these tasty fajitas! {{image_2}} You can boost your fajitas with protein. Try adding grilled chicken, shrimp, or tofu. These options blend well with the veggies. If you want a plant-based option, use tempeh or lentils. Each choice adds a new flavor and texture. I love how black beans also add protein and fiber. Simply mix them in while cooking the veggies. Want more heat? Add jalapeños or serrano peppers. You can also use hot sauce during cooking. If you like it milder, skip the spicy peppers. Instead, add more bell peppers or sweet corn. You can also use smoked paprika for a warm, smoky flavor. Adjust to your taste for the best experience. This recipe is easily vegan and gluten-free. For a vegan option, use corn tortillas instead of flour. You can also skip cheese and sour cream. Add more avocado or cashew cream instead. To ensure it's gluten-free, check the labels on your tortillas. This way, you can enjoy fajitas without worry. For the full recipe, check out the detailed instructions above. After enjoying your loaded veggie fajitas, you might have some leftovers. Place them in an airtight container. This keeps them fresh. Store the container in the fridge. They will last for about three to four days. If you have leftover tortillas, store them separately. Use a zip-top bag or wrap them in foil. When you are ready to eat your leftovers, reheating is key. The best method is to use a skillet. Heat it over medium heat. Add a splash of olive oil to the pan. This helps the veggies stay moist. Place the fajitas in the skillet for about five minutes. Stir occasionally. If you want, you can also use a microwave. Just heat them for 30 seconds at a time. Check if they are warm enough. Want to save some for later? Freezing is a great option. First, let the fajitas cool completely. This stops ice crystals from forming. Then, place them in a freezer-safe container or a zip-top bag. Squeeze out any air before sealing. They can stay in the freezer for up to three months. When you’re ready, thaw them overnight in the fridge. Then, reheat as mentioned above. Enjoy your loaded veggie fajitas anytime! For the full recipe, check the earlier section. You can use many tasty vegetables for Loaded Veggie Fajitas. I love using: - Red bell peppers - Yellow bell peppers - Green bell peppers - Red onion - Zucchini - Mushrooms - Garlic Feel free to mix and match. Try adding carrots, corn, or even eggplant for a fun twist. Using seasonal veggies can also boost your flavors and freshness. You can make fajitas without a skillet by using an oven or grill. To use the oven, toss your veggies with olive oil and seasoning. Spread them on a baking sheet. Bake at 400°F for 20 minutes, stirring halfway. For grilling, wrap your veggies in foil. Grill them for about 15-20 minutes. Both methods yield great flavors and a slight char. Yes, you can prepare Loaded Veggie Fajitas in advance. Chop your veggies and store them in an airtight container in the fridge. You can also cook the veggies a day ahead. Just reheat them in a skillet or microwave before serving. This makes meal prep easy and saves time. Loaded veggie fajitas offer a fun and tasty meal. You can mix fresh veggies, optional toppings, and substitutes to please any taste. Follow the steps for preparing, cooking, and assembling the fajitas to create a colorful dish. Use the tips and tricks for fantastic flavor, like homemade seasoning. There are many ways to adjust the recipe, including adding protein or spicing it up. Finally, store leftovers well for later. Enjoy your fajitas knowing they are easy and delicious!

Loaded Veggie Fajitas

Get ready to spice up your dinner with these loaded veggie fajitas! Packed with colorful bell peppers, zucchini, and smoky black beans, they are a delicious way to enjoy a healthy meal. In just 30 minutes, you can whip up these flavorful fajitas that are perfect for any night of the week. Click through for the full recipe and tips on how to serve these vibrant fajitas that everyone will love!
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Ingredients
  

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 green bell pepper, sliced

1 medium red onion, sliced

2 zucchinis, sliced

1 cup mushrooms, sliced

2 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon fajita seasoning (or homemade mix of cumin, paprika, chili powder, and salt)

8 small flour or corn tortillas

1 cup black beans, drained and rinsed

1 avocado, sliced

1 cup fresh cilantro, chopped

Lime wedges for serving

Instructions
 

Preheat the Skillet: Heat the olive oil in a large skillet over medium-high heat.

    Sauté the Veggies: Add the sliced red onion and garlic, sautéing for 2-3 minutes until fragrant.

      Add Bell Peppers and Zucchini: Stir in the sliced bell peppers and zucchini. Cook for another 5 minutes, stirring occasionally.

        Incorporate Mushrooms and Seasoning: Add the sliced mushrooms and sprinkle the fajita seasoning over the veggies. Continue to cook for an additional 4-5 minutes until all the vegetables are tender and slightly charred.

          Warm the Tortillas: In a separate skillet or directly over the flame, warm the tortillas until pliable, about 30 seconds on each side.

            Assemble the Fajitas: On each tortilla, add a generous spoonful of the sautéed veggie mixture, a spoonful of black beans, slices of avocado, and a sprinkle of fresh cilantro.

              Serve: Squeeze fresh lime juice over the top for a zesty finish.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve on a large platter with lime wedges on the side and a small bowl of extra cilantro for garnish. Consider wrapping a small napkin around each tortilla stack for an ornate touch.