Fajita dinner with sun-dried tomato brown rice, black beans, taco flavored fresh hearty vegetables, and a wholesome vegan tortilla, topped with my famous Garlicy Guacamole. This is a crowd pleaser every time!
This fajita dinner looks like it has a lot of steps, but it really is easy. This is a great dinner to make a large quantity of and then save to eat throughout the week for takeaway lunches or at home dinners (except the quesadillas, they need to be made fresh right before serving).
Vegan Fajita Ingredients Worth Noting
The only non-plant-based ingredients are the Siete almond-flour-tortilla, the Miyoko’s cheese and the Follow Your Heart cheese, all of which have pretty great ingredients.
For tortillas, I’m so excited to share with you what my mother just introduced me to: Siete Almond Flour Tortillas*. They are vegan, gluten-free, grain-free, soy-free, paleo, non-GMO and SO YUMMY!!!
For the cheese here is a blog on all my favorite vegan cheeses! For this meal, I use a combo of Miyoko’s Mozzarella* which is organic, vegan, non-GMO, and only has 7 ingredients: Filtered Water, Organic Coconut Oil, Organic Cashews, Organic Tapioca Starch, Agar, Sea Salt, and Cashews.
And a light dusting of Follow Your Heart Parmesan*
You can get a jar of sundried tomatoes in oil* (and set them on a paper towel to drain the oil off), or you can get a bag of dry sundried tomatoes* and sprinkle them right in.
Taco seasoning: I like this pre-mixed, homemade, keto, sugar-free taco seasoning. It is much better than the store bought bags that have many preservatives and lots of sugar in them – why not use yummy, sweet vegetables and fruits to enhance that sweet flavor instead?
* If you click through those links to make purchases on Amazon you help us out, too! As an Amazon Associate, For Goodness Seyks earns from qualifying purchases when you use any of our affiliate links!
Tacos, Fajitas, No added sugar, Vegan, Gluten-Free, Easy Dinner, Vegan Dinner Recipe, Healthy vegan dinner, Vegan lunch, Vegan party food, vegan cinco de mayo food
| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Passive Time | 25 minutes |
| Servings |
full meals
|
- 2 Cups Organic Brown Rice
- 3 Tablespoons Organic Tomato Paste
- 1 Cup Organic Cherry Tomatoes cut in half
- 1 Pinch pink Himalayan salt
- 1/2 Cup Sun Dried Tomatoes (seeds removed, thinly sliced; amount scaled up or down to your taste)
- 2 16 Oz. Cans Organic Black Beans make sure your cans don't have any added sugar
- 2 Organic Bell Peppers
- 3 Heads Organic Broccoli you can use the head and the stem. If using the stem, cut into bite size pieces and let cook with the onion.
- 9 Cloves Organic Garlic
- 1 Medium Yellow Onion
- 1/3 Cup Taco Seasoning
- 1 Cup Water
- 4 Siete Tortillas
- 1/2 Cup Miyoko's Mozzerella
- 4 Tablespoons Follow Your Heart Parmesan (amount scaled up or down to taste)
Ingredients
Sun Dried Tomato Brown Rice
Black Beans
Fajita Veggies
Quesadillas
|
|
- Rinse and drain two cups of dried organic brown rice. Set 2 cups of brown rice and 2 1/2 cups of water to boil in a pot on the stove. Once it has come to a boil cover the pot and let boil for 20 minutes. After 20 minutes of boiling reduce the heat to low, add the rest of the Sun Dried Tomato Brown Rice ingredients, stir to mix, cover with a lid and let cook on low for 20 more minutes.
- Drain and rinse black beans. Heat on a small pot on the stove or in the microwave just before serving.
- While the rice is cooking, chop up your veggies! Place the water in a large skillet with the heat on med-high. Heat the chopped onion in the pan in the water until they are opaque. Add pressed garlic and cook until fragrant. Add in the chopped broccoli stem and cook until nearly soft. Add the taco seasoning and broccoli head. Cook for 5 minutes. Add the bell peppers, stir to mix seasoning over veggies, remove the skillet from heat and leave covered.
- Set the oven to broil at 400 degrees Fahrenheit. Place the tortillas on a baking pan and top with cheeses. Put the pan in the oven for about 4 minutes, checking regularly until the cheese is melty.
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