Vegan Veggie Fajitas with Queso Dip
Ingredients
Veggie fajitas
- 1/2 of each red, yellow, and orange bell pepper, thinly sliced
- 1/2 small red onion, sliced
- 8 oz cremini mushrooms, sliced
- 1 small head of broccoli, sliced
- 1 tsp paprika, chili powder, cumin, garlic powder, onion powder
- salt and pepper
Toppings
- avocado, sliced
- @sunsetgrown cherry tomatoes, halved
- purple cabbage, thinly sliced
- cilantro
- green onion
- black beans
- limes
Queso
- 1/2 C canned diced tomatoes with juice
- 1/3 C @miyokoscreamery vegan cheddar shreds
- 1/2 tsp paprika
- 1/2 tsp garlic powder
Preparation
Warm and mash black beans.
Add queso ingredients to a small saucepan. Heat through until cheese is melted and stir well to combine.
Warm tortillas in a skillet over medium heat until just lightly golden brown but still soft. Keep warm in a 200 degree oven.
In a large cast iron skillet saute veggies on high heat. Drizzle with a tiny bit of EVOO and add water to the pan if it starts to feel dry. Season with all spices. Best to cook veggies fast with higher heat for 4-5 min to stay crisp.
Assemble fajitas by adding veggies to warmed tortilla and garnishing with beans, queso, salsa, and fresh toppings!
