Vegan Fajitas

I've always been a foodie at heart, thanks to my father who was brought up with the staple 'meat and two veg" household, a notion he rejected in his teens. After sulking to my grandmother at how displeased he was at the lack of variety he soon immersed himself in a creative passion with food. Growing up as a kid I was delighted to have a vast selection of cuisines to tantalise my tastebuds each night with Mexican being one of my personal favourites. I couldn't get enough of the stuff, and as an adult I have found was to capture the essence of Mexican favourites with flavour while adapting them to a more plant based diet. One meal I loved playing with at home was fajitas – one of my favourite meals to order at restaurants. Something about the sizzling peppers and huge platter you can share with your family, and the self assembly – over-stuffing to the point of ridiculousness – makes me it such a fun meal to share with others while still keeping it to individual tastes. A true foodie dream dish if you ask me. 😋

These fajitas remain vegan thanks to corn, black bean, bell and poblano peppers and juicy and satisfying mushrooms, sautéed with just a few simple seasonings. If you're not a fan of black beans or mushrooms you can opt out for steak or chicken.

Ingredients

1 1/2 cups of black beans (soaked 8hrs, or 1 can)

1-2 cobs of corn (or 250g can sweet corn)

1 whole yellow pepper (seeds removed and thinly sliced)

2 medium red bell peppers (seeds removed and thinly sliced)

1 whole jalapeño (seeds removed and thinly sliced) - OPTIONAL

1 medium brown onion (cut into thin rounds)

1 cup sliced mushrooms (1 tsp steak sauce for mushrooms optional)

2 medium ripe avocados

2 Tbsp lime juice (juice of 1 lime half for bean mix, keep half for cucumber mix)

1 clove garlic (crushed)

1 medium brown onion (diced)

250g can whole peeled tomatoes

6 small flour or corn tortillas

To make seasoning mix 1 tablespoon chilli powder 1/4 teaspoon garlic powder

1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon dried oregano 1/2 teaspoon paprika 1 1/2 teaspoons ground cumin 1 teaspoon sea salt 1 teaspoon black pepper

Fresh red onion, died cucumber and cherry tomatoes, hot sauce, coriander (cilantro), salsa of choice (optional). You can also substitute lettuce cups for tortillas

Method

Soak black beans for 8hrs then strain and simmer on pot for 20min (or strain can). Simmer cobs of sweet corn and strain or strain and mix in 250g can of sweet corn together.

Chop onion, peppers and crushed garlic and once hot add a dash of olive or coconut oil to the large skillet, sauté on pan until caramelised, and then add the black bean and corn. Add whole peeled tomatoes and simmer on low heat. Season generously with seasoning mix, and add some chopped coriander and juice of lime.

Set aside and cover to keep warm. At the same time, add a dash of oil to the medium pan. Then add the mushrooms. Season with a bit of salt and once softened and brown, add optionally for more flavour a dash of (vegan-friendly) steak sauce. Remove from heat, set aside and cover.

You can prepare guacamole by adding avocados to a bowl then adding lime juice and a generous pinch of salt, but I chose to just dice the avocados and added fresh coriander (cilantro), red onion, cherry tomato and cucumber together and dressed with pink salt, lime and olive oil.

Warm tortillas in the microwave or oven and you’re ready to go. Serve tortillas with bean mix, mushrooms, guacamole, and any other toppings you desire such as salsa, hot sauce, and vegan cheese or greek yogurt or sour cream (non-vegan)... Enjoy! xB

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