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Fajitas

Ingredients:

  • 1 Tbsp olive oil (or avocado oil)

  • 1 medium onion, sliced into strips

  • 2 bell peppers (any color), sliced into strips

  • 8 oz tempeh, seitan, or plant-based chicken strips (your choice)

  • 1 zucchini, cut into thin strips (optional for extra bulk/veggies)

  • 1–2 cloves garlic, minced

  • 2 tsp homemade fajita seasoning (or use Lawry’s or “Magic” brand seasoning)

  • ½ tsp smoked paprika (optional for depth)

  • ½ cup water or veggie broth (to deglaze and coat)

  • Salt & pepper to taste

  • 4 large flour tortillas (or whole wheat for healthier)

Fajita burrito filling.jpg

Optional Fillings/Toppings:

  • Cooked rice or quinoa

  • Black beans or pinto beans

  • Vegan sour cream

  • Salsa or pico de gallo

  • Fresh cilantro

  • Lime wedges

Directions:

  • Sauté veggies: Heat oil in a large skillet over medium-high heat. Add onion and bell peppers. Cook for 3–4 minutes until they start to soften and char slightly.

  • Add protein: Stir in tempeh, seitan, or plant-based chicken strips. Cook until golden and warmed through, about 4–5 minutes.

  • Season it up: Add garlic, fajita seasoning (or Lawry’s/Magic brand), smoked paprika, salt, and pepper. Toss well to coat everything.

  • Deglaze: Pour in water or veggie broth to pick up the seasoning bits from the pan. Let it simmer 2–3 minutes until the liquid mostly cooks off and veggies/protein are coated in flavor.

  • Assemble burritos: Warm tortillas. Add rice/beans if using, pile on the fajita filling, then top with salsa, vegan sour cream, and fresh cilantro.

  • Wrap & serve: Fold in the sides, roll it up burrito-style, and serve with lime wedges.

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