Tuesday, February 25, 2014

Oven Baked Vegetable Fajitas!

 Wow it's been a while! Life took over doing what life does, but I'm still 56 days strong in my plant eating adventure!

Amber and I recently ate at El Loro, which had some fantastic vegetable fajitas which included some potato and squash. Since I really liked this oven baked chicken fajita recipe before ditching meat, I thought I'd modify it for the plant lovers out there.

Freshly Sliced Veggies

  • 1 can no salt added pinto beans
  • 2 Tbsp Olive oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp salt
  • 1 medium onion (sliced)
  • 1 large bell pepper, seeded and sliced
  • 2 Potatoes (sliced)
  • 1 zucchini (sliced)
  • 3 carrots (julienned)
  • Whole Wheat flour tortillas
  • Extras like Daiya cheese, avocado, salsa, brown rice – if desired


  1. Preheat the oven to 400 degrees. Place pinto beans in a greased 13×9 baking dish.
  2. In a large bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
  3. Place all vegetables into the bowl and mix by hand.
  4. Bake uncovered for 25-30 minutes or until potatoes and carrots are tender. Serve on tortillas with desired toppings.

No comments:

Post a Comment