Chicken Fajitas

Homemade Chicken Fajitas Fajitas are one of our all-time favorite Mexican meals. We love ordering sizzling fajitas when we go out to eat at our favorite Mexican restaurant, but since we don’t go out to eat that much, we decided to bring the fajit…

Homemade Chicken Fajitas Fajitas are one of our all-time favorite Mexican meals. We love ordering sizzling fajitas when we go out to eat at our favorite Mexican restaurant, but since we don’t go out to eat that much, we decided to bring the fajita party home! These homemade Chicken Fajitas are easy to make in…

The post Chicken Fajitas appeared first on Two Peas & Their Pod.

Vibrant Bell Pepper and Zucchini Tacos

These easy, herbed veggie tacos were inspired by the seasonal vegetarian taco at a Portland restaurant we love (¿Por Qué No?). They always had a taco with sautéed summery vegetables served in chimichurri sauce, and it was a flavor explosion!
Our inspi…

Vibrant Bell Pepper and Zucchini Tacos

These easy, herbed veggie tacos were inspired by the seasonal vegetarian taco at a Portland restaurant we love (¿Por Qué No?). They always had a taco with sautéed summery vegetables served in chimichurri sauce, and it was a flavor explosion!

Our inspired version features seared zucchini, onion, and bell pepper, and can be modified with what’s seasonally available. The flavor comes in waves from the searing, the spices, the herbs, and fresh lime juice!

Vibrant Bell Pepper and Zucchini Tacos from Minimalist Baker →

Easy Tostadas

Tostadas are one of our favorite easy dinners! If you haven’t had a tostada before, you have been missing out. Let me fill you in! Tostada means “toasted” and usually refers to dishes made over crispy flat tortillas that are either ov…

Tostadas are one of our favorite easy dinners! If you haven’t had a tostada before, you have been missing out. Let me fill you in! Tostada means “toasted” and usually refers to dishes made over crispy flat tortillas that are either oven toasted or fried. They are similar to tacos, but tostadas are flat and…

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Halloween Snack Board

This festive Halloween Snack Board is filled with tasty snacks, treats, and even a few tricks! It’s the perfect spread for parties or a fun night in. Your friends and family will love these fun Halloween snacks. Our boys LOVE Halloween, it is one…

This festive Halloween Snack Board is filled with tasty snacks, treats, and even a few tricks! It’s the perfect spread for parties or a fun night in. Your friends and family will love these fun Halloween snacks. Our boys LOVE Halloween, it is one of their favorite holidays. It isn’t my personal favorite, but I…

The post Halloween Snack Board appeared first on Two Peas & Their Pod.

Best Vegan Fajitas

These are the very best vegan fajitas: a plant based dinner that everyone loves! Roast the veggies on a sheet pan for quick and easy prep. There’s no such thing as too many easy dinner ideas. So let us present our new favorite: these incredible vegan fajitas! Everyone loves this meal, even meat eaters. It’s a great way to make a fun healthy dinner where no one notices there’s no meat! Roast up lots of veggies on a sheet pan with spices, and serve with refried beans and “guac-ish”. The recipe comes right from Talia Pollack’s Party in Your Plants cookbook: and it’s truly a plant party. Here’s what to do, and more about this delicious plant based book! Ingredients in vegan fajitas: sheet pan veggies What we love about this delicious vegetarian and vegan fajitas recipe is that it’s basically sheet pan fajitas! Throw a mix of veggies onto a sheet pan, mix with fajita spices, and bake! It’s so simple and it’s easy to customize. You can use any veggies you like, and even try it with our fajita seasoning (throw the veg in a bowl with olive oil and eye-ball it). This combo of fajita veggies is […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These are the very best vegan fajitas: a plant based dinner that everyone loves! Roast the veggies on a sheet pan for quick and easy prep.

Vegan Fajitas

There’s no such thing as too many easy dinner ideas. So let us present our new favorite: these incredible vegan fajitas! Everyone loves this meal, even meat eaters. It’s a great way to make a fun healthy dinner where no one notices there’s no meat! Roast up lots of veggies on a sheet pan with spices, and serve with refried beans and “guac-ish”. The recipe comes right from Talia Pollack’s Party in Your Plants cookbook: and it’s truly a plant party. Here’s what to do, and more about this delicious plant based book!

Ingredients in vegan fajitas: sheet pan veggies

What we love about this delicious vegetarian and vegan fajitas recipe is that it’s basically sheet pan fajitas! Throw a mix of veggies onto a sheet pan, mix with fajita spices, and bake! It’s so simple and it’s easy to customize. You can use any veggies you like, and even try it with our fajita seasoning (throw the veg in a bowl with olive oil and eye-ball it). This combo of fajita veggies is fantastic though: it’s got just the right elements to make a tasty healthy dinner. Here’s what you’ll need:

  • Onion: use white, yellow or red!
  • Bell peppers: any color! We like a mix of green, orange and red
  • Cauliflower
  • Portobello mushroom
  • Olive oil
  • Chili powder
  • Cumin
  • Smoked paprika: if you can find it, this gives a nice subtle smokiness (you can use it in lots of recipes)
  • Garlic powder
  • Onion powder
How to make vegan fajitas

Guac-ish: a fast guacamole!

One of our favorite parts of this vegan fajitas recipe is a concept Talia uses called “guac-ish.” She’s a witty writer and podcast personality, and guac-ish is a great example of the way she infuses fun into everything she touches. It’s simply a fast guacamole recipe that takes just 5 minutes: and I think this will be our new go to! Here’s how to make guac-ish, the fastest guacamole recipe you’ll make:

  • Pit 2 avocados (here’s how to do it safely). Scoop out the flesh into a bowl.
  • Mash them with a fork.
  • Add the juice of 1 lime and chopped cilantro to taste. Yes, that’s really all you need to do! It makes the perfect topping for vegan fajitas and tacos. Consider us sold!
Vegan refried beans

Round it out with refried beans (or other protein)

When you’re making vegan fajitas, you have to think about plant-based protein. How are you going to add protein sources to make it a filling meal? This recipe uses refried beans as the basis for the fajitas: and this worked for our family! It was just enough protein to keep us full. The recipe in the book also lists a tofu and tempeh recipe you can use in addition to the beans: so feel free to add that if you think your family will need it.

Here’s what you can use for the refried beans component:

  • Canned refried beans is best for quick weeknights! Simply warm them on the stove. Sometimes we also add a few pinches of cumin or chili powder to amp the spices: just add to taste!
  • Homemade refried beans are great if you have time to whip them up: and you might be able to fit it in while the veggies roast. Try our homemade refried beans or refried black beans.
Vegetarian fajitas

How to warm tortillas

You can make all the components for these vegan fajitas, but they won’t be next-level unless you warm your tortillas. Yes, there’s nothing worse than a stiff, cold tortilla with fajitas! You can warm tortillas in the oven or on the stovetop. Here’s how to warm tortillas:

  • On the stove: Char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. This is our preferred method!
  • In the oven: Preheat an oven to 350 degrees Farenheit. Wrap a few tortillas (in packets of no more than 5) in aluminum foil and place it in the oven for about 15 to 20 minutes. You can place the tortillas directly on the grate or on a baking sheet.

About the book: Party in Your Plants

If you’re looking for a plant based cookbook, Party in Your Plants is a fantastic resource for making eating your vegetables fun. Talia is a hilarious guide to vegan eating, and the book has 100 deliciously enticing vegan recipes (like these vegetable fajitas!). It’s got down to earth with chapter headings like, “What to Make When you Feel Anxious About Protein” and “When You Worked All Day But Still Need to Cook Yourself a Quick Dinner Because Life Sucks Sometimes.”

This book makes eating plant based irresistible and full of joy…which is the best way to motivate yourself to do it. Hats off, Talia, on an incredible book! (PS hear us in an interview on Talia’s podcast.)

Party in my plants

More vegan Mexican recipes

Love these vegan fajitas? Here are a few more vegetarian and vegan Mexican recipes to try that make for veggie-filled healthy dinner ideas:

  • Vegan Burrito The ultimate vegan burrito! A flavor-packed plant based lunch or dinner idea, it’s stuffed with Mexican rice, seasoned black beans and peppers, and avocado.
  • Vegan Enchiladas Over the top delicious! Stuffed with black beans and guacamole, they’re doused in a zesty homemade red enchilada sauce.
  • Crispy Avocado Tacos Destined to be your new favorite! With crunchy breading, the avocado fries have the vibe of a fish taco but are totally plant based.
  • Simple Guacamole The best simple guacamole with the perfect flavor! Creamy, savory and perfectly balanced, you’ll hear a chorus of “Wow’s” every time you serve it.

This vegan fajitas recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Vegan Fajitas

Best Vegan Fajitas (on a Sheet Pan!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Diet: Vegan

Description

These are the very best vegan fajitas: a plant based dinner that everyone loves! Roast the veggies on a sheet pan for quick and easy prep.


Ingredients

For the sheet pan fajita veggies

  • 1 white onion
  • 2 bell peppers
  • 1 head cauliflower
  • 1 portobello mushroom
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika (or regular)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt

For serving


Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Thinly slice the onion. Slice the bell peppers. Chop the cauliflower into small florets. Chop the mushroom into bite-sized pieces. Add the veggies to a big bowl and toss them with the olive oil, chili powder, cumin, paprika, garlic powder, onion powder, and kosher salt.
  3. Line 2 baking sheets with parchment paper. Add the vegetables in a single layer. Roast 15 minutes, then remove the sheets, stir the veggies, and sprinkle on another 1/2 teaspoon salt spread between the trays (1/4 teaspoon on each). Stir again, then return to the oven and roast another 10 minutes until tender.
  4. Meanwhile, pit the avocados. Scoop out the flesh into a bowl and mash with a fork. Add the lime juice, salt, and cilantro.
  5. Heat the refried beans in a small sauce pan.
  6. If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  7. To serve, place the refried beans and roasted veggies in tortillas, and top with guac-ish.

  • Category: Main Dish
  • Method: Roasted
  • Cuisine: Mexican

Keywords: Vegan Fajitas

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Spicy Baked Fish Tacos (30 minutes!)

Over the summer, I got on a taco kick and this easy approach to fish tacos became a regular in our dinner rotation. Sometimes grilling is difficult with fish because it’s so tender, so oven roasting became the quick-and-easy alternative!
Flaky wh…

Spicy Baked Fish Tacos (30 minutes!)

Over the summer, I got on a taco kick and this easy approach to fish tacos became a regular in our dinner rotation. Sometimes grilling is difficult with fish because it’s so tender, so oven roasting became the quick-and-easy alternative!

Flaky white fish is tossed in smoky spices and sea salt and roasted to perfection — no grilling required! Just 30 minutes and 10 ingredients to a fresh and flavorful dinner on the table.

Spicy Baked Fish Tacos (30 minutes!) from Minimalist Baker →

Vegan Enchiladas

These vegan enchiladas are over the top delicious! Stuffed with black beans and guacamole, they’re doused in a zesty homemade red enchilada sauce. WOW is all we can say about this vegan enchiladas recipe! It tops the charts (with our vegan lasagna and shepherd’s pie) as one of our most crowd-pleasing plant based recipes…ever. Tortillas are wrapped around a veggie filling oozing with flavor, and it’s all doused in a zesty homemade enchilada sauce. With the crunchy veggie topping, this dish looks simply incredible. And it tastes even better than it looks! Alex and my goal was a whole food plant based (WFPB) enchiladas recipe with no cheese substitutes or need for vegan cheese. With a few tasty tricks, it turned out even better than expected! Here’s how to make it. What’s in the best vegan enchiladas? Don’t let these vegan enchiladas fool you: they’ll satisfy people of all diets! They’re packed with zingy flavor and full of nutrients. Even better, there’s a lazy version and a version for when you have lots of time. Here’s what’s in these enchiladas (can you see it peeking out?): Veggie filling: The tasty filling features black beans, red onion, bell pepper, and portobello […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These vegan enchiladas are over the top delicious! Stuffed with black beans and guacamole, they’re doused in a zesty homemade red enchilada sauce.

Vegan enchiladas

WOW is all we can say about this vegan enchiladas recipe! It tops the charts (with our vegan lasagna and shepherd’s pie) as one of our most crowd-pleasing plant based recipesever. Tortillas are wrapped around a veggie filling oozing with flavor, and it’s all doused in a zesty homemade enchilada sauce. With the crunchy veggie topping, this dish looks simply incredible. And it tastes even better than it looks! Alex and my goal was a whole food plant based (WFPB) enchiladas recipe with no cheese substitutes or need for vegan cheese. With a few tasty tricks, it turned out even better than expected! Here’s how to make it.

Vegan enchiladas

What’s in the best vegan enchiladas?

Don’t let these vegan enchiladas fool you: they’ll satisfy people of all diets! They’re packed with zingy flavor and full of nutrients. Even better, there’s a lazy version and a version for when you have lots of time. Here’s what’s in these enchiladas (can you see it peeking out?):

  • Veggie filling: The tasty filling features black beans, red onion, bell pepper, and portobello mushrooms sauteed with spices
  • Guacamole! This is the secret ingredient! Instead of cheese, guacamole is what brings the savory, creamy flavor to the inside of these enchiladas.
  • Red enchilada sauce: Use your very favorite red enchilada sauce here, or the best one is homemade (see below).
  • Tortillas: Flour or corn tortillas work. See our comparison below!
  • Veggie garnish: Since there’s no cheese on top, we went for a fresh Mexican-style veggie garnish with romaine lettuce, red onion, radish, and cilantro. It makes the entire dish look stunning!
Homemade enchilada sauce recipe

Homemade enchilada sauce makes the dish!

If you have time, it’s absolutely worth making our Homemade Enchilada Sauce. Turns out, it takes just a handful of ingredients to get huge flavor. This full-bodied sauce is zingy, zesty, and you’ll never want to stop eating it. Here are a few notes on incorporating this sauce into these vegan enchiladas:

  • It’s cheaper to make homemade. This recipe calls for 3 cups enchilada sauce. Alex and I priced out our favorite brand and it would be $12 to make this recipe! The homemade version weighs in at around $5.
  • Make it the day before for quick assembly. It takes about 30 minutes to make the enchilada sauce. We recommend making it the day before and refrigerating until serving. Or, you can…
  • It adds about 15 minutes to the prep time (and a dirty pan & blender). If you make it the day of, it will add about 15 minutes to the recipe, since you can simmer it while you make the enchilada filling. Just know you’ll have a little more to clean up, too!
How to make vegan enchiladas

How to assemble these vegan enchiladas

Assembling these vegan enchiladas is the hardest part. How to make sure you have the right amount of filling so it doesn’t spill out? How to make sure the tortillas don’t split? Here are our tips:

  • Don’t overfill the tortillas. It’s easy to want to put in way too much filling. All you need is 1/4 cup veggies and 2 tablespoons guacamole. Spread them in a line like you see below.
  • Roll them tightly and place seam side down. Placing seam side down helps them stay rolled.
  • If using corn tortillas, use a good brand and cook in oil prior to rolling. Corn tortillas taste great and are gluten-free, but they can easily tear and split when rolling them. See the instructions in the recipe and the section below for more!
Assembling enchiladas
Here’s what the inside of one of the tortillas should look like!

Flour tortillas vs corn tortillas: which are better for enchiladas?

Corn tortillas are more traditional in Mexican-style enchiladas. Flour tortillas are more traditional in American style enchiladas. There are pros and cons to both! When we tested this vegan enchiladas recipe, we had a lot of issues with corn tortillas that split open when we went to roll them. Here are some pros and cons to each:

  • Corn tortillas are gluten-free and more authentic Mexican. But many brands easily split when you go to roll them! To combat this, find the best corn tortilla brand you can. Then brush it with oil and cook it 15 seconds per side before assembling. Doing so can help to make it more supple for rolling (and infuses a little flavor).
  • Flour tortillas are more authentic to American enchiladas. They’re not gluten-free but they are much easier to roll! We also both loved how gooey they get when soaked in the enchilada sauce.
Vegan enchiladas

Homemade vs purchased guacamole

Our homemade guacamole recipe is so good, it’s worth making if you have time! But since storebought guacamole is so easily available, we’d recommend getting your favorite purchased brand to speed up prep time for the recipe. It takes about 15 minutes to make the guacamole. If you’re making of the components at home, we’d recommend the enchilada sauce instead.

But if you do have time, it’s worth making this incredible homemade guacamole, and you can use the extras as a side dish. You could also make it ahead and store it using this storage tip so it doesn’t brown: refrigerate it with 1/2″ of water on top of the guac. This serves as a barrier to the air and works like a charm!

Vegan enchiladas

Sides to serve with vegan enchiladas

These enchiladas are a stunning vegan dish that’s perfect for dinner parties or weeknight meals. What to serve with these vegan enchiladas to make it a full meal? We’ve got lots of options. Here are our favorite sides to serve with enchiladas:

This vegan enchiladas recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free (with corn tortillas).

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Vegan enchiladas

Vegan Enchiladas (Best Ever!)


1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 4.44 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6

Description

These vegan enchiladas are over the top delicious! Stuffed with black beans and guacamole, they’re doused in a zesty homemade red enchilada sauce.


Ingredients

  • 3 cups Homemade Red Enchilada Sauce or purchased sauce
  • 2 tablespoons olive oil
  • 2 large portobello mushroom caps
  • 1/2 medium red onion
  • 1 orange bell pepper
  • 15-ounce can black beans, drained and rinsed
  • 1 teaspoon garlic powder
  • 2 teaspoons cumin
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 2 tablespoons lime juice
  • 1/2 cup vegetable broth (leftover from the enchilada sauce recipe) or water
  • 1 1/2 cups guacamole (homemade or purchased)
  • 12 8-inch flour or corn tortillas (read section above)
  • For the garnish: 1 cup thinly sliced romaine lettuce, 1 to 2 radishes cut into matchsticks, 2 tablespoons minced red onion, and torn cilantro
  • Optional: Vegan sour cream

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. 
  2. Start the Enchilada Sauce (or for quicker prep, make it the night before). 
  3. Remove the stems from the mushroom caps and thinly slice them. Thinly slice the red onion. Thinly slice the bell pepper
  4. In a large skillet, heat the olive oil over medium high heat. Saute the veggies for 6 to 7 minutes until tender. Add the black beans (drained and rinsed), garlic powder, cumin, onion powder, paprika, kosher salt, lime juice and vegetable broth or water. Cook for 2 minutes until the liquid is thickened into a sauce. 
  5. Spread 1 cup of the enchilada sauce in the bottom of a large baking dish. 
  6. If using corn tortillas ONLY: Brush both sides of each tortilla lightly with olive oil. Heat a large griddle to medium-high heat. Cook the tortillas in batches for 15 seconds per side until lightly browned.
  7. Fill each tortilla with 1/4 cup of the vegetable filling and about 2 tablespoons guacamole, running in a line down the center (see the photo). Roll it up and place it in the baking dish seam side down. Once all of the 12 tortillas are in the dish, pour over the remaining 2 cups of enchilada sauce.
  8. Bake for 5 minutes until warmed through. Top with garnishes and serve. (Leftovers keep well refrigerated.)

Notes

*Prep time listed below does not include time for making enchilada sauce. This adds about 15 minutes to the prep time, since you can simmer the sauce while making the filling.

  • Category: Main Dish
  • Method: Stovetop / Baked
  • Cuisine: Mexican

Keywords: Vegan Enchiladas

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Simple Guacamole

Here’s the best simple guacamole with the perfect flavor! Creamy, savory and perfectly balanced, you’ll hear a chorus of “Wow’s” every time you serve it. Guacamole is like potato salad and coleslaw: everyone has their fami…

Here’s the best simple guacamole with the perfect flavor! Creamy, savory and perfectly balanced, you’ll hear a chorus of “Wow’s” every time you serve it. Guacamole is like potato salad and coleslaw: everyone has their family favorite recipe. And this simple guacamole is ours. It’s a home run every time! When we serve it, a chorus of “Wow’s” fill the room. (Really. Not hyperbole!) What makes it so great? It’s classic and has the perfect balanced flavor: perfectly savory, creamy, and tangy. Serve it up with tortilla chips and your guests — and you — won’t be able to stop eating it. What’s in the best simple guacamole? Alex created this easy guacamole recipe and man is it good! One of our favorite Mexican restaurants in town closed (sadly), and they had the best guacamole on the planet. This one reminds me of theirs! It’s just the right balance of flavors. Here’s what you need for this simple guacamole: 3 ripe avocados: The avocados must give when you squeeze them. If they’re firm, don’t even consider using them here! White onion: White onion has the most authentic Mexican flavor Ripe roma tomato: Again, make sure it’s fresh and ripe! Cilantro: […]

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

How to Make Perfect Guacamole

The best guacamole keeps it simple: just ripe avocados, salt, a squeeze of lime, onions, chiles, cilantro, and some chopped tomato. Serve it as a dip at your next party or spoon it on top of tacos for an easy dinner upgrade. Continue readi…

The best guacamole keeps it simple: just ripe avocados, salt, a squeeze of lime, onions, chiles, cilantro, and some chopped tomato. Serve it as a dip at your next party or spoon it on top of tacos for an easy dinner upgrade.

Continue reading "How to Make Perfect Guacamole" »

Grain-Free Burrito Bowls with Shredded Mexican Chicken

Now that you’ve tried our recipe for 1-Pan Mexican Shredded Chicken, let’s make dinner with it!
These grain-free burrito bowls have our hearts. They’re relatively quick and easy to make, require 10 ingredients you likely have on hand…

Grain-Free Burrito Bowls with Shredded Mexican Chicken

Now that you’ve tried our recipe for 1-Pan Mexican Shredded Chicken, let’s make dinner with it!

These grain-free burrito bowls have our hearts. They’re relatively quick and easy to make, require 10 ingredients you likely have on hand right now, and are incredibly satisfying and versatile.

Shall we?

How to Make a Burrito Bowl

You can make a burrito bowl literally however you want.

Grain-Free Burrito Bowls with Shredded Mexican Chicken from Minimalist Baker →