Plant-Based Fajita Dinner
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!
Servings Prep Time
4full meals 25minutes
Cook Time Passive Time
25minutes 25 minutes
Servings Prep Time
4full meals 25minutes
Cook Time Passive Time
25minutes 25 minutes
Ingredients
Sun Dried Tomato Brown Rice
Black Beans
Fajita Veggies
Quesadillas
Instructions
Sun Dried Tomato Brown Rice
  1. 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.
Black Beans
  1. Drain and rinse black beans. Heat on a small pot on the stove or in the microwave just before serving.
Fajita Veggies
  1. 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.
Quesadillas
  1. 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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