This cheesy beef enchilada bake is a cozy, comforting weeknight meal. Homemade enchilada sauce, ground beef, corn, green chiles, tortillas and cheese make this extra delicious. Leftovers are great too! This is the ultimate weeknight meal. This beef enchilada bake is so delicious, completely with homemade enchilada sauce, green chiles, corn, tortillas and monterey jack […]
This cheesy beef enchilada bake is a cozy, comforting weeknight meal. Homemade enchilada sauce, ground beef, corn, green chiles, tortillas and cheese make this extra delicious. Leftovers are great too!
This is the ultimate weeknight meal.
This beef enchilada bake is so delicious, completely with homemade enchilada sauce, green chiles, corn, tortillas and monterey jack cheese. It’s baked until melty and bubbly and cheesy and it tastes like an absolute dream. Heaven on a fork!
Or heaven on a chip?
I freaking love this meal. It reminds me a lot of my one pot nachos – the flavors are similar. The flavor is very familiar, nostalgic and overwhelmingly enjoyed. It tastes like a cheesy enchilada in the best way possible.
There are so many versions of recipes like this. I even have a few here on the site – like this chicken enchilada skillet.
This version with ground beef (or turkey!) may be my favorite. The flavor is out of this world and it’s easy.
Now, when I tell you it’s easy, I should tell you this: I make my own enchilada sauce. I can’t help it – we love it and the sauce in the can is just not the same. This does add an extra element of cooking at the beginning of the recipe, but it’s not difficult.
That being said, you could totally skip that part and use a can or jar of enchilada sauce that you love. No biggie!
To start, I brown the ground beef. Once browned, I remove it from the pan and make the sauce in the same pan. Just make sure the pan is 1. large enough and 2. oven-safe. That way, you’re good to use the one pan!
The enchilada sauce itself only takes about 15 minutes. Once it’s done, I put in some torn or cut tortillas, the ground beef, some frozen corn (it will easily cook in the oven!) and a can of diced green chiles.
This Crispy Baked Panko Chicken has it all! Made with readily available ingredients, it’s crispy on the outside and tender inside, with no oily mess from frying – plus uber amounts of flavor from multiple layers of Mexican seasonings (think salsa verde, chili powder, cumin, garlic). And if that isn’t enough, this one-dish dinner is…
This Crispy Baked Panko Chicken has it all! Made with readily available ingredients, it’s crispy on the outside and tender inside, with no oily mess from frying – plus uber amounts of flavor from multiple layers of Mexican seasonings (think salsa verde, chili powder, cumin, garlic). And if that isn’t enough, this one-dish dinner is well-balanced, easy to prepare, and on the table in one hour.
(Photo by Rick Souders)
Baked Panko Chicken is Taken to the Next Level with Mexican Flavors!
My dad was raised in Tucson, Arizona, and my mom went to the University of Arizona, so growing up, I was immersed in the vibrant flavors of Mexican cuisine. Mom taught me how to use various Southwestern ingredients to create new, flavorful dishes, which inspired me to create this unique Baked Panko Crusted Chicken.
Instead of just dipping chicken pieces in beaten egg and then dredging in plain breadcrumbs, I add salsa to the eggs, and chili powder, cumin, garlic salt, and oregano to the breadcrumbs. The baked crispy chicken is then served on a bed of torn lettuce, accompanied by grape tomatoes, avocado slices, tomatillo-green chile salsa (also known as salsa verde), sour cream, and shredded Cheddar cheese. The result is a super easy recipe that will please the whole family!
Why This Panko Chicken Recipe Works
Well-balanced. The chicken’s crunchy coating pairs beautifully with fresh, crisp lettuce, while fresh tomatoes add brightness. Smoky and spicy notes from green chile salsa elevate the flavor profile, and the coolness of sour cream provides a refreshing contrast. Lastly, creamy ripe avocados and Cheddar cheese add richness and depth.
Layered flavors. Mexican seasonings are added during both the dish’s prep as well as presentation, deepening the dish’s overall taste.
Crispy, tender chicken. Baked to perfection, the chicken has a crunchy exterior while remaining tender and juicy inside – all without the oily mess of frying!
Convenient one-dish meal. Quick and easy to prepare, this recipe uses readily available ingredients, making it perfect for busy weeknights or casual entertaining.
Visually appealing. With its colorful presentation, this dish is not only delicious but also attractive – and my mom always said that we eat with our eyes first!
Crispy Panko Chicken With Mexican Seasoning Ingredients
Here’s all you need to make this amazing baked chicken with panko, all of which should be available at your local grocery store (details are included in the recipe card below):
Boneless, skinless chicken breasts
Panko bread crumbs
Large eggs
Tomatillo-Green Chile Salsa (recipe on page 124 in my cookbook Fresh Tastes) or purchased salsa verde (I like Trader Joe’s brand)
Chili powder
Ground cumin
Garlic salt – can substitute garlic powder, and add more salt
Dried oregano (Mexican, if you can find it – I order it online)
Kosher or sea salt
Freshly ground black pepper
Butter
Torn lettuce
Sour cream
Green onion
Grape, cherry, or other flavorful fresh tomatoes
Ripe avocados
Sharp Cheddar cheese
Lime wedges
How to Make Baked Panko Chicken
Here’s a step-by-step guide on how to prepare this easy panko crusted chicken. If you’re more of a video person, see video link in the recipe card at the bottom of this post:
Prep coating ingredients. In a shallow bowl, whisk together the eggs, 3 tablespoons of the salsa and salt. In another shallow bowl, stir together the breadcrumbs, chili powder, cumin, garlic salt and oregano.
Prep chicken; coat. Butterfly larger breasts and cut into two pieces (making what’s called chicken cutlets); pound smaller breasts to roughly an even thickness. Dip each breast in the egg mixture, allowing the excess to drip off. Then, dredge in the panko mixture, coating all sides evenly. Press down on the breadcrumbs to ensure they adhere.
Refrigerate chicken. Place coated chicken pieces in a single layer on a baking sheet pan and refrigerate for at least 15 minutes (up to 8 hours )to allow the coating to set.
Preheat oven to 350 degrees.
Melt butter. Once oven is preheated, place the butter in a large shallow baking dish (not glass) large enough to hold the chicken breasts in one layer, and place in the oven. As soon as the butter melts (just takes a few minutes), remove the pan from the oven (watch closely as the butter burns easily).
Bake chicken. Carefully place the chicken pieces in the hot pan, turning to coat both sides with the melted butter. Bake, uncovered, 25 to 30 minutes or until chicken is golden brown and an instant-read thermometer inserted into the thickest portions registers 165 degrees.
Let rest. Let cooked panko chicken rest for 5 minutes before serving.
How to Serve Panko Chicken
Here’s how to plate and serve this easy baked chicken:
Place 1 cup of shredded lettuce on each of 6 serving plates.
Top with a chicken breast.
Place a dollop of sour cream and salsa on top of the chicken.
Sprinkle about 1 tablespoon of green onion over chicken.
Arrange 12 tomato halves and slices from 1/2 avocado equally on each plate, placing them decoratively on the lettuce around the chicken breast.
Season with salt and freshly ground pepper.
Sprinkle Cheddar cheese over each serving.
Place a lime wedge on each plate.
Pass additional salsa and sour cream on the side.
Tips to Ensure Baked Chicken Comes Out Perfectly
Don’t use finely ground breadcrumbs. Coarser crumbs (homemade or Panko) are needed to get the desired crunchy texture.
Refrigerate the breaded chicken before cooking. Refrigerating for at least 25 minutes allows the breading ingredients to blend and adhere to the chicken.
Let the fried chicken sit for 5 minutes before serving. This step allows the breading to get nice and crispy and also allows the juices to redistribute throughout the chicken, making it moist and tender.
(Photo by Rick Souders)
Variations and Substitutions
While this Baked Panko Chicken Breast recipe is delicious as is, it is also very flexible and can be modified to accomodate your dietery needs and tastes. Here are a few suggestions:
Substitute chicken thighs or chicken tenders for the chicken breasts – but I don’t think they look as pretty on the plate when serving.
Use yogurt instead of sour cream for fewer calories and a bit of tanginess.
Mix chopped cilantro with the lettuce, to layer in even more Mexican flavor.
Spice it up by adding cayenne pepper to the panko crumbs and sliced jalapenos to the plate.
Make Ahead, Storage, and Reheating
The chicken breasts can be coated with the breadcrumbs, placed in a single layer on a cookie sheet, covered, and refrigerated up to 8 hours ahead. You may need to increase the cook time by 5 to 10 minutes, depending on how long they are refrigerated.
If you have any leftover chicken, place it in an airtight container and refrigerate. It will last up to 4 days, but the panko coating may become a bit soggy after 2 days. To reheat, place on a wire rack in a 300-degree oven for 10 to 15 minutes.
Crispy Baked Panko Chicken FAQs
What is panko chicken?
Panko chicken refers to chicken coated in panko breadcrumbs before cooking. Panko is a Japanese-style breadcrumb known for its light, airy, and crisp texture.
What’s the difference between panko breadcrumbs, regular breadcrumbs, and croutons?
Panko breadcrumbs are coarser, lighter, and have a neutral flavor. Regular breadcrumbs are finer-grained and may have a slightly sweet or savory taste. On the other hand, croutons are small, crunchy pieces of bread (usually around 1/2 to 3/4-inch square) that are typically used as a topping.
What’s the best way to get panko to stick to chicken?
To get breadcrumbs to stick, dip the chicken pieces first in beaten egg, then dredge them firmly in the breadcrumbs, 2 to 3 times on each side, and push down on the crumbs to ensure they adhere. Second, refrigerate them for at least 15 minutes to allow the coating to set.
Will panko brown in the oven?
Yes, panko coating will brown when baked, especially in this recipe since you have dredged it in melted butter.
Should you bake chicken covered or uncovered?
Baking breaded chicken uncovered is best, to allow it to crisp up on the outside. Covering it will result in a soggy crust.
This Crispy Baked Panko Chicken has it all! Made with readily available ingredients, it’s crispy on the outside and tender inside, with no oily mess from frying – plus uber amounts of flavor from multiple layers of Mexican seasonings (think salsa verde, chili powder, cumin, garlic). And if that isn’t enough, this one-dish dinner is well-balanced, easy to prepare, and on the table in one hour.
Prep Time:15 minutes
Refrigeration and Resting Time:20 minutes
Cook Time:25 minutes
Total Time:1 hour
Yield:6 servings
Ingredients
4 large eggs
1 1/2 cups Tomatillo-Green Chile Salsa (recipe on page 124 in my cookbook Fresh Tastes) or purchased salsa verde – see Note below
1/4 teaspoon kosher salt
1 1/4 cups panko breadcrumbs
2 teaspoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons garlic salt
1/2 teaspoon dried oregano
3 large boneless, skinless chicken breast halves
3 tablespoons butter, cut into 3 to 4 pieces
6 cups shredded lettuce
3/4 cup sour cream
6 tablespoons chopped green onion
36 grape or small cherry tomatoes, cut in half
3 ripe avocados, peeled, seeded and sliced
Kosher salt, to taste
Freshly ground black pepper, to taste
6 tablespoons grated sharp Cheddar cheese
6 lime wedges
Instructions
In a shallow bowl, whisk together the eggs, 3 tablespoons of the salsa and salt. In another shallow bowl, stir together the breadcrumbs, chili powder, cumin, garlic salt and oregano.
Butterfly larger breasts and cut into two pieces; pound smaller breasts to roughly an even thickness. Dip each breast in the egg mixture, allowing the excess to drip off. Then, dredge in the breadcrumb mixture, coating all sides evenly. Press down on the breadcrumbs to ensure they adhere.
Place coated chicken pieces in a single layer on a baking sheet and refrigerate for at least 15 minutes (up to 8 hours )to allow the coating to set.
Preheat oven to 350 degrees.
Once oven is preheated, place the butter in a large shallow baking dish (not glass) large enough to hold the chicken breasts in one layer, and place in the oven. As soon as the butter melts (just takes a few minutes), remove the pan from the oven (watch closely as the butter burns easily).
Carefully place the chicken pieces in the hot pan, turning to coat both sides with the melted butter. Bake, uncovered, for 25 to 30 minutes or until chicken is golden brown and an instant-read thermometer inserted into the thickest portions registers 165 degrees.
Let cooked panko chicken rest for 5 minutes before serving.
To serve, place 1 cup of shredded lettuce on each serving plate. Top with a chicken breast. Place a dollop of sour cream and salsa on top of each chicken breast. Sprinkle about 1 tablespoon of green onion over chicken. Arrange 12 tomato halves and slices from 1/2 avocado equally on each plate, placing them decoratively on the lettuce around the chicken breast. Season to taste with salt and freshly ground pepper. Sprinkle Cheddar cheese over each serving. Place a lime wedge on each plate. Pass additional salsa and sour cream on the side.
Notes
Make ahead: The chicken breasts can be coated with the breadcrumbs, covered with plastic wrap, and refrigerated earlier in the day. You may need to increase cooking time by 5 to 10 minutes, depending on how long they are refrigerated.
Note on salsa: I like Trader Joe’s brand salsa verde. La Victoria brand also works well.
We love to make pizza quesadillas as an easy weeknight meal. Marinara sauce, pizza seasonings, shredded chicken and cheese is covered with tortillas and baked until crispy. Top with sauce, cheese and pepperoni – boom! So easy and delicious. We might be the biggest pizza lovers on the planet. I can easily pizza-fy anything. So […]
We love to make pizza quesadillas as an easy weeknight meal. Marinara sauce, pizza seasonings, shredded chicken and cheese is covered with tortillas and baked until crispy. Top with sauce, cheese and pepperoni – boom! So easy and delicious.
We might be the biggest pizza lovers on the planet.
I can easily pizza-fy anything. So here we are with crispy baked pizza chicken quesadillas, with melty mozzarella, tons of sauce, pepperoni and crispy tortillas.
We are in love.
Can you tell I’m all about the easy back-to-school meals right now? The ones that we could prepare quickly, the ones that everyone loves – because at the moment, our evenings are jam-packed.
Like, crazy jam-packed with kids’ activities and school stuff.
I secretly love it. I have waited forever for this part of parenting and I.love.it.
But wow, the second shift of the day starts around 3 and doesn’t end until almost 9 or 10. Making sure that I have a meal on the table that everyone will eat is a huge win!
It also means that I have been crazy prepared and organized, especially with meal planning. We really like to save our restaurant eating for the weekends, so I try everything I can to make easy, fun, delicious meals happen from Monday to Thursday.
And I’m happy to say this is such a winner!
First, I can’t even tell you how filling and satisfying these are. Especially if you use a multigrain tortilla that is high in fiber. It’s fabulous!
Next, my kids freak out over pizza and if there is anything more customizable than a quesadilla, well… I don’t know what it is. The fact that I can change up the “toppings” (which are also the fillings in this case), the cheese, the sauce and still make dinner happen easily is KEY.
And! I use my baked quesadilla method for these, which makes them even easier. And I can get at least two large quesadillas made quickly and when I slice those into triangles, they feed multiple people. I can pop the rest in the oven and they are ready in time for anyone who wants seconds.
Now, you don’t have to add chicken to these quesadillas, but I love to use a rotisserie chicken here and up the protein a bit. It makes it feel more substantial too. (more…)
If you’re a taco lover, these crispy summer carnitas tacos are for you. Crispy pulled pork in a warm tortilla, topped with refreshing, crisp sweet corn salsa and an herby jalapeño crema drizzled on top. So delicious and flavorful! Who loves tacos!! I’m very much raising both hands for these crispy carnitas summer tacos right […]
If you’re a taco lover, these crispy summer carnitas tacos are for you. Crispy pulled pork in a warm tortilla, topped with refreshing, crisp sweet corn salsa and an herby jalapeño crema drizzled on top. So delicious and flavorful!
Who loves tacos!!
I’m very much raising both hands for these crispy carnitas summer tacos right now. Crispy, juicy shredded pork on warm tortillas with crumbled cotija cheese, corn salsa and a jalapeno crema are calling my name. Always.
Yes, always. Tacos are always calling my name but these ones specifically?
Wowza.
Tons of flavor. Tastes super fancy. Are easy to throw together.
Definitely pleases a crowd!
Right now we’re in the midst of enjoying summer foods and preparing for football season parties and this is a recipe that works double time.
It’s both!
It can be a weeknight meal on a busy school night.
Or it can feed a crowd on a college football Saturday.
I’ve shared so many different recipes with pulled pork here for you. We love carnitas because crisping them in the oven right until they get that classic crunch is EVERYTHING.
If you’re a texture freak like I am, you know that it makes the dish. It’s the step you don’t want to skip!
Depending on the day, I may braise my pork on the stovetop but I most often use the slow cooker. It’s just the easiest and requires the least babysitting in my life right now.
But no matter what, I crisp the shredded pork in the oven before we enjoy it. Definitely the best part.
A quick salsa like this is a staple in our weeknight meals. I like using fresh corn that I slice right from the cob. It’s so sweet and super crunchy! Along with the corn, I add in:
Diced jalapeno
Diced shallot
And diced mango (!!!)
Chopped cilantro
Lots of lime juice
A big pinch of salt
Yes please!
I could eat this with a spoon! It’s perfect on the tacos but also so delicious served on grilled chicken or with rice or even thrown inside of a quesadilla!
The sweet and crisp and refreshing combo is absolutely perfect. (more…)
OK, I know what your first question is: why are they called Texas fajitas? Answer: I have no idea. But what I do know is this massive loaded platter of meat with veggies is so freakin’ delicious and is perfect to feed a crowd. Remember, everything’s bigger in Texas.
Say goodbye to wishing you got the beef fajitas instead of chicken, or chicken fajitas instead of shrimp. Basically, these Texas fajitas have it all. Make sure to serve them sizzling hot with warm tortillas, cheese, sour cream, guacamole, lettuce, fresh pico de gallo or any of your favorite toppings.
I grilled these fajitas on our new FYR Grill, which is incredibly versatile, easy to use and has plenty of room to cook up steak, chicken and shrimp in this recipe. Because it checks every outdoor fire box I could think of, it’s outrageously fun to cook on.
Veggies: Finally, the veggies! Sliced white onions, bell peppers and Jalapeño Lime Pilsner Rub put the finishing touches on our Texas fajitas recipe.
Easy Guacamole
Guacamole can seem intimidating, but it’s so easy! Mash up three ripe avocados with a minced jalapeño, a couple tablespoons of chopped red onion, a couple tablespoons of chopped fresh cilantro, juice from two limes and kosher salt to taste. That’s it! If you want to play with the spice level, you can use more or less jalapeño. Or, you can leave the seeds and ribs in if you want to keep things fiery.
How to Make Texas Fajitas
Am I allowed to say “yee-haw” now that we’re cooking these Texas fajitas? Because I am stoked for the great things to come.
Seasoning the Proteins
First up, we’ve got to get the steak, chicken and shrimp ready for the grill. Slather your flank steak in 2 tablespoons of FYR BLK Hot Sauce and canola oil as needed, then season the steak with 1/2 cup Mesquite Peppercorn Lager rub. Set the steak the side.
Next, slather 3-4 chicken thighs in 1 tablespoon FYR GLD and canola oil as needed. Then, season with 1/2 cup Sweet Carolina Blonde Rub and mix with juice from two limes and 2.5 tablespoons of chopped cilantro to make your chicken fajita marinade. Set to the side.
Finally, mix your 1.5 pounds of shrimp with 2.5 tablespoons achiote paste, 1 tablespoon Smoked Garlic Jalapeño Lager Rub, 2.5 tablespoons cilantro, 1 tablespoon FYR RED Hot Sauce, canola oil as needed and kosher salt to taste. Set to the side.
Grilling the Texas Fajitas
Preheat your FYR Grill to high heat, about 400 degrees Fahrenheit. Then, add a cast iron skillet over the hot coals and drizzle some canola oil in to coat the bottom. Add four sliced bell peppers and three sliced white onions with about 1.5 tablespoons Jalapeño Lime Pilsner Rub, then sauté for 5-7 minutes until softened. Remove the pepper strips and onions from the grill the cool.
Next on the grill: your steak and chicken. Place steak on the grill, which you’ll want to cook the steak until it reaches 120 degrees internal, about 8-10 minutes per side. You can place the chicken on the grill now too since it has the same cooking time, though you’ll want to make sure the internal temperature reaches 165 degrees before you pull it off the grill.
To cook the shrimp, place the cast iron skillet back on the grill with a little oil, then add this protein. Because we want them tender, the shrimp should only take 2-3 minutes to cook. Once everything is done, pull off and let the meat rest for 5 minutes. Did I mention how much I love having all this space to cook on the grill?
Serving Texas Fajitas
To finish the Texas fajitas, slice up your chicken and steak, going against the grain of the meat for the steak.
Then, heat up a large skillet until it’s smoking hot, add a bed of veggies and top with steak, chicken and shrimp. Serve these freakin’ delicious fajitas sizzling hot with fresh tortillas, cheese, sour cream, guacamole, lettuce and more, just like you’d get at your favorite Tex-Mex restaurants.
What to Serve with Texas Fajitas
Chips and salsa would be a great starter for these fajitas. For your sides, because we’ve got such a loaded plate of meats, I’d recommend a simple slaw with lots of lime or an easy green salad.
If you have leftover steak, wrap it tightly and store it in an airtight container in the fridge. To reheat, wrap the steak in aluminum foil and heat it at 250 degrees F on the grill or in the oven until warmed through. I’d recommend the same for the chicken thighs.
For the shrimp and veggies, store in separate airtight containers in the fridge. When you want to eat, reheat gently on the stovetop — they won’t need a lot of time to warm up. Keep your favorite toppings on hand so you can make these anytime!
FAQs
Can I use different cuts of beef or chicken for the Texas fajitas?
Sure! Skirt steak is a great option, though you’ll only need to cook for 2-3 minutes per side. For the chicken, you can also use chicken breasts, though they might be a little drier than the thighs.
What other toppings can I use?
Go wild here! Fresh chiles, queso, pickled jalapeños and more would bring great flavor to these Texas fajitas.
When can I get the new FYR Grill?
Good things take time, right? We expect to ship these grills in the first quarter of 2025! You can find out more info on our Kickstarter page.
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Slather you flank steak in FYR BLK Hot Sauce and oil then season with the Mesquite Peppercorn Lager rub. Set to the side.
Slather your chicken in FYR GLD and oil then season with Sweet Carolina Blonde Rub and mix with lime juice and chopped cilantro. Set to the side.
Mix your shrimp with the achiote paste, Smoked Garlic Jalapeno Lager Rub, cilantro, FYR RED, oil and salt. Set to the side.
Preheat your grill to a high heat temperature (around 400F).
Add a cast iron skillet over the hot coals with oil. Add your bell peppers and onions with some Jalapeno Lime Pilsner Rub to saute for 5-7 minutes until softened. Pull off once done to cool.
First add your steak and chicken to the grill to cook. Add a cast iron skillet with a little oil and add your shrimp to the skillet. Steak should be about 8-10 minutes per side or until 120F internal. Chicken should be 8-10 minutes per side or until 165F internal. Shrimp should only take 2-3 minutes to cook. Once everything is done, pull off and let rest for 5 minutes.
Slice up your chicken and steak. Then, heat up a large skillet till it’s smoking hot and add a bed of veggies and top with steak, chicken and shrimp. Serve sizzling hot with a side of tortillas, cheese, sour cream, guacamole, lettuce and more if you like!
Notes
Easy GuacamoleGuacamole can seem intimidating, but it’s so easy! Mash up three ripe avocados with a minced jalapeño, a couple tablespoons of chopped red onion, a couple tablespoons of chopped fresh cilantro, juice from two limes and kosher salt to taste. That’s it! If you want to play with the spice level, you can use more or less jalapeño. Or, you can leave the seeds and ribs in if you want to keep things fiery.
This fajita salad recipe is one of our our go-to dinner ideas, bursting with charred vegetables and covered in a…
This fajita salad recipe is one of our our go-to dinner ideas, bursting with charred vegetables and covered in a creamy salsa ranch dressing! We eat it often and it works for almost any diet: it’s easily gluten-free, vegetarian, or vegan—plus it’s ideal for serving a crowd!
Why we love this recipe
Hello and welcome to one of our favorite ever easy dinner ideas that works for any diet: fajita salad! Fajita salad is simply fajita fixings on top of a salad, turning the Tex Mex favorite into a bowl meal. And if you know us: there’s nothing we love more than a good bowl meal!
Alex and I eat a spin on this almost every week. It’s full of charred vegetables, and crunchy greens, with this creamy salsa ranch dressing that you’re going to want to put on everything! You can make it with either grilled chicken or pinto beans, so it works for gluten-free, vegetarian, and vegan diets. it’s such a fun recipe for parties and serving a crowd! (Serve with this margarita recipe, just because.)
Components in a fajita salad
This fajita salad is so customizable: it works as an easy weeknight meal, or a summer grilled meal on the patio! The grill method takes about 1 hour to complete, so it’s great for weekends or when you have time to fire it up. Here are the basic components in a good fajita salad recipe:
Fajita veggies: We like a mix of multi-colored bell peppers, onions, and garlic. Then you’ll need a few spices: cumin, chili powder, garlic powder, and onion powder. We prefer using our own mixture to a pre-made fajita mix.
Chicken or pinto beans: It’s absolutely delicious with grilled chicken, but for vegetarian or vegan diets, pinto beans are just as satisfying.
Fresh veggies: You’ll use a base of romaine lettuce, plus fresh cherry tomatoes. We like grilling avocado slices along with the fajita veggies (optional).
Salsa ranch dressing: A few ingredients like sour cream, mayo, and salsa combine into an absolutely delicious creamy drizzle! If you prefer, you can simply use sour cream mixed with salsa, or this easier salsa dressing.
Methods: grilling, skillet, and sheet pan
There are a few different methods for making fajitas. The main method is the grill, but we’ve got a few alternatives for you:
Grilled: In the recipe below for fajita salad, we grill the fajita veggies and the chicken or beans (the beans go in packets). This is our preferred method because it infuses a delicious charred flavor.
Skillet: If you prefer, you can simply whip up these skillet fajita veggies to use in your fajita salad. For the chicken, make pan seared chicken breast with the seasonings in this recipe. For the beans, simply warm them on the stove.
Oven: You can also make sheet pan fajitas using this vegan fajitas recipe!
Sauce variations
This salsa ranch dressing is one if our favorite parts of this recipe! (Well, every part of this recipe is our favorite…but I digress.) It’s so intensely creamy and savory. But you can use a few other options:
Sour cream or mayo mixed with salsa: This cheater method works pretty well, and you don’t even need to measure! (We tried it.)
This fajita salad recipe is a great gluten-free dinner, vegetarian dinner, and vegan dinner. You can store leftover vegetables and chicken for up to 3 days refrigerated; gently reheat in a skillet before serving.
Dietary notes
This fajita salad recipe is gluten-free. With the pinto beans it is vegetarian. For dairy-free and vegan, use cilantro sauce, chipotle sauce or cashew cream as the sauce.
Fajita salad is a fun and flavorful way to enjoy all the classic fajita ingredients – grilled meats or veggies, peppers, onions, and sometimes beans – but in a lighter salad format. Think of it as your favorite fajita fillings, minus the tortillas, piled onto a bed of crisp greens and drizzled with a zesty dressing.
What kind of dressing should I use for fajita salad?
It’s best to assemble the salad just before serving to keep the greens crisp, but you can prep all the ingredients ahead of time. Grill your meats and veggies, whip up your dressing, and chop your toppings. When you’re ready to eat, simply toss everything together.
This fajita salad recipe is one of our our go-to dinner ideas, bursting with charred vegetables and covered in a creamy salsa ranch dressing! It’s delicious with either chicken or beans as the protein. We eat it often and it’s easily gluten-free, vegetarian, or vegan—plus it works great for serving a crowd!
Ingredients
For the veggies
3 bell peppers (red, yellow, and green)
1 medium red onion
1 medium white onion
3 garlic cloves
1 tablespoon olive oil
2 teaspoons cumin
1 teaspooneach chili powder, garlic powder, and smoked paprika
For the chicken (or skip to Step 3 for plant-based): Pat the chicken dry with a paper towel. If not already in cutlets, slice the chicken in half horizontally (see these steps for how to butterfly chicken). Add the chicken to a container and add the olive oil, garlic powder, onion powder, oregano, cumin, chili powder, kosher salt, and a few grinds of black pepper. Mix with your hands until evenly coated. Cover and marinate until ready to grill.
For the beans: Drain and rinse the beans, and place them on a square of aluminum foil. Mix the beans with 1 tablespoon olive oil, the same spices as the chicken, and ½ teaspoon kosher salt. Fold up the sides of the foil to form a square packet.
Thinly slice the bell peppers and onions. Smash the garlic cloves. Place them in a bowl and toss with 2 tablespoons of the olive oil, cumin, chili powder, garlic powder, smoked paprika, kosher salt and fresh ground pepper. Spread on a large piece of foil and seal the foil tight.
Place the foil pack with the vegetables on the grill and cook for 15 minutes, then carefully use tongs to open the pack. Continue to grill until veggies are tender and lightly charred, about 10 to 15 minutes.
Meanwhile, make the salsa ranch dressing. Prepare the lettuce and tomatoes. Rub avocado halves with olive oil and add a pinch of salt.
When the vegetables are almost finished grilling: Grill the chicken breasts until grill marks appear and it releases from the grates, 2 to 4 minutes. Flip and cook until no longer pink in the center and the internal temperature is 165°F, 2 to 4 minutes. Remove to a platter and cover with foil. Allow to rest for 5 minutes before slicing for maximum juiciness. Alternatively, place the bean packet on the grill and grill for 5 minutes.
Grill the avocados cut side down for 4 minutes, until grill lines appear and they are bright green.
Place the greens on a plate, then top with the vegetables, grilled chicken or beans, tomatoes, jalapenos and cilantro. Drizzle with the desired amount of dressing and serve. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving. Leftover chicken, veggies, and beans store up to 3 days, refrigerated.
Everyone loves this easy vegetarian fajitas recipe! This Tex Mex dinner is full of big flavor and beautiful colorful veggies.…
Everyone loves this easy vegetarian fajitas recipe! This Tex Mex dinner is full of big flavor and beautiful colorful veggies. As two cookbook authors, fajitas is something we know will always please a crowd, whether it’s served with tortillas or as fajita salad.
Why we love this recipe
Here’s a Tex Mex meal that’s always a hit for us—and a great way to infuse loads of veggies without giving it a second thought. These Vegetarian Faijtas are so full flavored, they please everyone around the table—even the meat lovers!
This fajita recipe stars our favorite fajita veggies, blackened in the oven and finished on the stove, with pinto beans cooked in a flavorful fajita sauce. It’s so satisfying, you’ll promptly add it to your regular rotation. We love serving it with tortillas or as fajita salad over greens, making it work for many different diets!
Tips for vegetarian fajitas
These vegetarian fajita recipe can come together in about 30 minutes. There’s a little back and forth between the cooking methods, so here are a few tips:
Brush up on your knife skills. There’s quite a bit of veggies here, so use your most efficient knife skills. Head to How to Cut a Pepper or How to Cut an Onion if you need to brush up.
Broil the veggies first. Throwing the veggies in a broiler gets them to release their liquid so they’ll all fit in one sauté pan, and gets them lightly charred.
While the veggies broil, prep the beans. Make our homemade fajita sauce and throw it in a skillet with the beans.
Finish the veggies in a skillet: Finishing in the skillet gets them nice and tender and that classic fajita skillet sizzle.
Pinto beans add protein and flavor
The key to vegetarian fajitas is finding a stand in for meat that has great flavor and a good amount of protein. We’ve used portobello mushrooms in the vegetable mix to add big meaty flavor. But mushrooms don’t have protein, so on their own they’re not very filling.
Pinto beans are perfect for vegetarian fajitas! They’re savory with a robust flavor, and they taste incredible with homemade fajita sauce. If you prefer, you can use black beans instead. Just don’t skimp on the beans, since they’re the major protein source.
We highly recommend our homemade fajita sauce for this recipe! It’s got a great zing from lime juice, seasoning from cumin and garlic powder, and a smoky body from adobo sauce. Head over to Homemade Fajita Sauce for the full recipe!
A bit more about chipotle peppers in adobo sauce: this ingredient is easy to find at most grocery stores near the Mexican products. All you do is use a spoon to remove adobo sauce from the can. Refrigerate or freeze the remainder, and use it for more adobo sauce recipes, like tortilla soup, enchilada sauce, or chipotle ranch dressing.
Toppings for vegetarian fajitas
Once you’ve made your veggies and pinto beans: let’s talk toppings! You can use any of your favorite fajita toppings here. In fact: the toppings are the only thing that make this vegetarian fajita recipe! Otherwise, all the ingredients are vegan. So you can make this a vegan fajitas recipe with plant-based toppings. Here are our must-have fajitas toppings (what are yours?):
Pico de gallo: It adds just the right zing
Sour cream: Always. For vegan, substitute Cashew Cream
Fresh cilantro: Another must! It’s the perfect contrast to the savory veggies
Guacamole: Optional — or use a mashed avocado
Cheese: Optional too! You can add shredded cheddar, feta, queso fresco or cotija cheese: but the flavor doesn’t need it! It’s ultra flavorful as is.
Sides to serve
These vegetarian fajitas are fantastic on their own: most nights we don’t even make a side to go with them! (Truth.) But here are a few easy ideas for what to serve with fajitas:
Chips and guacamole: Quick and easy! Look for organic chips with just 3 ingredients (corn, oil and salt)
This vegetarian fajita recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free (with corn tortillas).
Frequently asked questions
What else can I use as a substitute for meat in vegetarian fajitas?
There are plenty of delicious options for vegetarian fajitas! Some popular choices include:
Portobello mushrooms: Their meaty texture and umami flavor make them a great substitute for steak.
Tofu or tempeh: These soy-based proteins can be marinated and grilled for a satisfying bite.
Black beans or lentils: These legumes add protein and fiber to your fajitas.
Can I make vegetarian fajitas ahead of time?
Yes! You can chop the vegetables and prepare the seasonings in advance. Store them separately in the refrigerator and cook them just before serving. This makes vegetarian fajitas a great option for meal prepping or entertaining.
Can I grill vegetarian fajitas instead of cooking them on the stovetop?
Absolutely! Grilling fajitas imparts a delicious smoky flavor. Thread vegetables onto skewers or cook them directly on the grill grates over medium heat.
Everyone loves this easy vegetarian fajitas recipe! This Tex Mex dinner is full of big flavor and beautiful colorful veggies. As two cookbook authors, fajitas is something we know will always please a crowd, whether it’s with tortillas or as fajita salad.
Ingredients
3 bell peppers (red, yellow, green)
1 medium red onion
2 portobello mushrooms
4 tablespoons oil, divided
1 ½ teaspoons kosher salt, divided
3 cloves smashed garlic
2 teaspoons cumin
1eachteaspoon chili powder, garlic powder, and smoked paprika
For the toppings: Sour cream, pico de gallo, fresh cilantro, guacamole (optional), shredded cheese (optional)
Instructions
Broil the veggies: Preheat a broiler. Thinly slice the bell peppers and thinly slice the onion. Remove the stems and slice the portobello mushrooms. Place them in a bowl and toss with 2 tablespoons oil and 1 teaspoon kosher salt. Spread the veggies on a parchment lined sheet pan. Place in the broiler and broil 8 to 10 minutes, stirring halfway through, until softened and blackened on some edges. Then go right to Step 3.
Cook the beans: Meanwhile in a skillet, whisk together the ingredients for the Homemade Fajita Sauce. Drain and rinse the pinto beans and add them to the skillet. Heat over medium heat and cook until warmed through and the sauce is thickened, about 6 to 8 minutes. Taste and stir in another ¼ teaspoon kosher salt.
Saute the veggies: Once the veggies are done in the broiler, finish them on the stove by heating the remaining 2 tablespoons oil in a cast iron skillet or large non-stick skillet over medium high heat. Add the broiled veggies, smashed garlic cloves, cumin, chili powder, garlic powder, smoked paprika, and the remaining ½ teaspoon kosher salt. Cook for 5 minutes, stirring occasionally, until the veggies are tender. Remove and discard the garlic cloves before serving.
Warm the tortillas: Warm and 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.)
Serve: Place bowls of fajita veggies and pinto beans on the table, with tortillas, sour cream, pico de gallo, guacamole, and fresh cilantro. Let each person add their desired toppings and serve. Leftovers store refrigerated for up to 3 days.
Notes
*We highly recommend this homemade fajita sauce! Or you can substitute ½ cup store bought sauce. For the fajita sauce, mix together 3 tablespoons fresh lime juice, 1 tablespoon cumin, 1 to 2 tablespoons adobo sauce (from 1 can chipotle peppers in adobo sauce), 1 teaspoon garlic powder, 1 teaspoon kosher salt, and ¼ cup olive oil.
These summer crab nachos are a snacky dream! Jumbo lump crab with lots of lime, melty cheese, crunchy tortilla chips and a crisp, refreshing garden salsa. Perfect for happy hour or a last minute get together! I’ve got everything we love on a big plate of nachos! These summer crab nachos are divine. Crunchy tortilla […]
These summer crab nachos are a snacky dream! Jumbo lump crab with lots of lime, melty cheese, crunchy tortilla chips and a crisp, refreshing garden salsa. Perfect for happy hour or a last minute get together!
I’ve got everything we love on a big plate of nachos!
These summer crab nachos are divine. Crunchy tortilla chips, buttery lump crab, melty cheese and the perfect quick throw-together garden salsa on top. Tastes like summer on a plate and is the perfect dinner treat.
I say “dinner treat” because nachos are SUCH a treat. Yep, I live for nachos! I could pretty much put anything on a tray of nachos and be thrilled.
Nachos are also one of my favorite summer dishes because they are so fast and topped with fresh ingredients. While I do pop them in the oven to get all warm and melty, they feed a crowd and can be sprinkled with fruit and vegetable salsas plus lots of herbs.
The flavor is always amazing and I love how fresh and light nachos at home taste.
It’s true! They just taste fabulous at home. Weirdly less indulgent too.
First things first: get the good jumbo lump crab. The good stuff! The buttery, lump crab or heck, even the freshest crab that you can find if you live in an area where it’s possible.
I toss the crab with some spices, scallions and fresh lime juice.
Next, I spread some big tortilla chips on a baking sheet and top them with the crab mixture. A big sprinkle of cheese goes on next.
This is where I stick the whole pan in the oven. Just FYI: you can also stick a pan of these on the grill. We’re really just doing it because the cheese is best when melty. And you want the entire pan to be warm so the flavors marry nicely.
As soon as the cheese is melted and everything is warm, throw on the toppings. I like to chop up tomatoes, white onion, cilantro, jalapenos, green onions, radish and squeeze in a ton of lime juice. This mixture is SO incredibly refreshing and crisp. It not only adds a great texture to the top of the nachos, it adds wonderful flavor too.
Bright, fresh, crisp and tastes like the warm weather. I love this part. (more…)
These summer mushroom tacos are an easy but flavorful weeknight meal! Smoky shiitake mushrooms are served on a warm flour tortilla with cotija cheese, topped with mango salsa and cilantro ranch. Delish! Hello! This is how to make dinner tonight. A smoky mushroom taco topped with tangy cheese, all the summery salsa (mangos! jalapenos! lime!) […]
These summer mushroom tacos are an easy but flavorful weeknight meal! Smoky shiitake mushrooms are served on a warm flour tortilla with cotija cheese, topped with mango salsa and cilantro ranch. Delish!
Hello! This is how to make dinner tonight.
A smoky mushroom taco topped with tangy cheese, all the summery salsa (mangos! jalapenos! lime!) and a creamy cilantro ranch that is fantastic enough to eat with a spoon.
We.love.these.
Just look at the flavor on these!
This might just be my favorite kind of taco. I love a veggie-heavy, meatless taco – and yes, my 2012 self has no idea who I am today. I am glad I have changed!
But still, they are my favorite.
First, they are simple and easy. You can really throw any vegetable in a taco, but mushrooms are a go-to for me because they cook so quickly. I don’t necessarily care about their meaty texture. It’s more about the ease and flavor for me.
Second, the flavors are endless! I made these mushrooms have a pretty smoky, garlicky flavor, almost mimicking my favorite carnitas. Again, not in texture, but flavor. And they are just so super good.
Finally, ALL the toppings work on mushroom tacos. Years ago, you might remember that I shared a mushroom and corn taco recipe. It was a copy of our favorite little taco shack that was only open for a hot second, and I’ve never forgotten how incredible their mushroom tacos were. In fact, I credit them with my infatuation with mushrooms in tacos.
Give me tortillas, mushrooms and cheese and I am set!
Well, almost.
In order to give these the ultimate summer twist, I make a quick mango salsa. The bright, refreshing sweet punch is what makes these feel super summery. Warm weather adjacent, if you will.
We eat mango salsa all year round, but definitely more in the summer. Our family can demolish a bowl of it with a bag of chips and it’s one of our favorite snacks. Plus, it can be made ahead of time too.
The cilantro ranch is what really takes things over the edge for me. These make the tacos taste restaurant-quality FABULOUS and add such incredible flavor. I use my classic ranch recipe and add a ton of fresh cilantro, blending it together and boom – done. It’s also a wonderful dip for veggies or even crackers and chips.
And you can make it days ahead of time – it lasts great in the fridge. (more…)
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