If you can’t take the heat, get out of the kitchen. But if you can, this recipe for Charred Chile Fajitas might just be your new favorite way to do Taco Tuesday.
I say “Taco Tuesday”, because these are sort of a hybrid between tacos (with all the yummy fillings and salsa), and fajitas with the sautéed peppers.
Not only are these fajitas healthy, they are gluten-free vegan as well and packed with all kinds of plant protein.
For the tortillas in this recipe and others I like to use Siete tortillas. These are grain-free tortillas made from various flours such as almond, chickpea or cassava. You can of course use your favorite corn or flour tortillas if preferred, or if you can’t find the Siete. I get them at Whole Foods.
I like to char toast my tortillas right over the open flame on my range. You can warm them any way you like if you don’t have a gas range.
TIP: you can char tortillas of choice right over an open flame on a gas range for that smoky flavor
Quinoa and black beans give this fajita lots of plant protein
Fillings are up to you, as this recipe is versatile. I use my favorite combo of seasoned quinoa and black beans. Quinoa alone is a complete protein, so adding the beans adds even more plant-y goodness.
Never cooked quinoa? Here are my top tips.
Quinoa cooking tips:
- rinse the quinoa in a fine mesh strainer first to remove the saponins, which can give it a bitter taste
- measure the liquid to just about double the amount of quinoa (if you are cooking 1/2 cup, just under 1 cup water)
- “toast” the quinoa in the sauce pan over medium-high heat with some spices before adding water, and add salt!
- cover and simmer quinoa about 15 minutes, then let steam off heat with the lid on for 5 minutes
- remove lid and fluff cooked quinoa with a fork
Another tip is to always season your quinoa accordingly with spices while cooking. For Mexican dishes such as this I add a little dried oregano and ground cumin (see tip #3 above!).
I also batch cook quinoa to make several days’ worth. It’s a delicious and versatile grain to use in tacos, salads, grain bowls and more.
Using canned black beans in the fajitas makes this dish easy to throw together in minutes. And almost everyone has a can or two in their pantry.
I like to season my black beans with Mexican spices such as dried oregano, ground cumin, garlic, lime and fresh cilantro.
Are you seeing a theme here? Season, season, and add more seasoning! It’s all about layering flavors, in all aspects of cooking.
Use any pepper you like for this recipe
The peppers I chose were a combo of some I got from the farmers market. That day they had jimmy nardello and esplette, both of which are mildly spicy. But leave the seeds in and they are muy caliente!
You can use any pepper you like, mild or spicy. Go with bell peppers for mild. And you can even char some onions for a real fajita-like vibe.
Pumpkin seeds add crunch to this spicy salsa
For the salsa I wanted to add a little crunch and texture. Enter pumpkin seeds. They are one of my absolute favorite seeds, and I use them in everything from salads to oatmeal. I like to buy raw ones and roast them myself or bake them with various spices to make spicy pumpkin seeds.
Lastly, I like using the Kite Hill ricotta cheese for various recipes, sweet and savory. It’s a non-dairy version of ricotta, which is similar in flavor and texture to some Mexican cheeses. You can find it at Whole Foods and many other health food stores. Check here to find Kite Hill products near you.
I like to serve tacos & fajitas with fresh lime
Once you warm the tortillas and char the peppers, you’re ready to rock and roll ~ literally! Batch cook the quinoa, keep the black beans in the pantry or fridge, and you’ll have dinner ready in 5 minutes any night of the week.
Be sure to leave a comment below or tag me on Instagram if you make these fiery fajitas. I love to see what you come up with!
Like this recipe? Keep the taco truck rolling along with these fiesta-inspired recipes…
Spicy Breakfast Tacos (vegetarian, GF)
Green Burrito Bowl (vegan, GF)
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
|
- 1 large ripe avocado pitted, peeled and chopped
- 1 lime juiced
- 1 jalapeño pepper seeded and minced (use only half for less spicy)
- 1/4 cup cilantro leaves chopped
- 1/4 cup pumpkin seeds
- 1 tsp avocado oil
- 2 red chile peppers sliced (remove seeds for less spicy)
- 2 tortillas
- 1/2 cup cooked quinoa see blog post for tips
- 1/2 cup canned black beans rinsed and drained
- 1/2 tsp dried oregano
- 1/4 cup crumbled almond ricotta this is like Mexican queso, only vegan
Ingredients
Salsa ingredients
Fajita ingredients
|
|
- make salsa: combine all ingredients in a small bowl and season to taste with salt, set aside
- heat avocado oil in a medium sauté pan over medium-high heat and char peppers until tender, about 5 minutes, then season with salt to taste
- toast tortillas over an open gas range, or according to package directions
- to assemble: top each tortilla with half of quinoa, black beans, oregano and ricotta, then top with pumpkin seed salsa
Original recipe created by Jerran Boyer
www.healthnutchefs.com