"This vegetarian fajitas recipe is so full flavored, they please everyone around the table, even the meat lovers! My tried and true fajita recipe stars my favorite fajita veggies, blackened in the oven and finished on the stove, with pinto beans cooked in a flavorful fajita sauce. I love serving it with warm tortillas or as part of a fajita salad as a bowl meal, which makes it work for many different diets and tastes!"
"Bell Peppers: I use red, yellow, and green peppers for contrasting colors that makes the traditional fajitas look. You can substitute in orange pepper for any of the colors. Portobello Mushrooms: These meaty mushrooms are essential for creating that satisfying, substantial texture in a vegetarian recipe. Pinto Beans: I like pinto beans over black beans here because they have a creamier texture and a more neutral flavor. You can substitute black beans if that's what you have on hand."
A 30-minute vegetarian fajitas meal uses broiled then sautéed bell peppers, portobello mushrooms, and red onion to build smoky, tender vegetables. Pinto beans are simmered in a fajita-style sauce to add creaminess and protein, with black beans as an optional substitute. Fresh lime juice and adobo in a homemade fajita sauce provide bright, tangy flavor. Broiling the veggies first releases liquid and creates light char before finishing in a sauté pan. The meal serves with warm tortillas or as a fajita bowl to accommodate different diets and preferences.
Read at A Couple Cooks
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