Vegetarian Fajita Recipe
Sautéed onions, bell peppers, mushrooms and California vegetables. Served with rice and refried beans. Garnished with lettuce, sour cream, guacamole and diced tomato.
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Ingredients
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Vegetable Filling
Rice and Refried Beans
Garnishes
Tortillas
Method
Vegetable Filling
- 1
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook until translucent, about 3-4 minutes.
- 2
Add Remaining Vegetables
Stir in the bell peppers, mushrooms, zucchini, and corn. Cook for an additional 5-7 minutes until the vegetables are softened.
- 3
Season the Mixture
Sprinkle in cumin, chili powder, salt, and black pepper. Mix well and sauté for another 2-3 minutes to combine the flavors.
Rice and Refried Beans
- 4
Cook the Rice
In a saucepan, combine the uncooked rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
- 5
Heat Refried Beans
In a small pot, heat the refried beans over low heat until warmed through, stirring occasionally.
Assemble the Fajitas
- 6
Prepare Tortillas
Warm the tortillas in a dry skillet or microwave for a few seconds until pliable.
- 7
Fill the Tortillas
Place a generous amount of the vegetable filling on each tortilla, followed by some rice and refried beans.
- 8
Add Garnishes
Top with shredded lettuce, a dollop of sour cream, guacamole, and diced tomatoes.
- 9
Serve
Fold the tortillas over the filling and serve immediately, with extra garnishes on the side.
