Fajita Veggie Tacos
A healthy take for Taco Tuesday.
Ingredients
- Corn or flour tortillas
Beans
- 1 can pinto beans drained & rinsed
- ¼ yellow onion finely diced
- 3 garlic cloves minced
- 1 serano pepper seeded and minced
- ½ tbsp sea salt
- 1 tsp cumin
- 1-2 tbsp water or olive oil
Rice
- 1 cup brown rice
- 1 bay leaf
- ¼ bouillon cube
- 2 garlic cloves minced
- 2 cups water
Fajita Veggies
- ½ large onion thinly sliced
- ½ green bell pepper thinly sliced
- ½ red bell pepper thinly sliced
- ½ yellow bell pepper thinly sliced
- 2 tsp chili powder
- Sea salt and pepper to taste
- 1-2 tbsp water or olive oil
Instructions
Beans
- Add all bean ingredients to a medium saucepan. Cook over medium-high heat until the onion is translucent, and beans are hot.1 can pinto beans, ¼ yellow onion, 3 garlic cloves, 1 serano pepper, ½ tbsp sea salt, 1 tsp cumin, 1-2 tbsp water or olive oil
Rice
- In a large saucepan, add all rice ingredients.1 cup brown rice, 1 bay leaf, ¼ bouillon cube, 2 garlic cloves, 2 cups water
- Bring to a boil.
- Cover and lower to simmer; cook for 40 minutes or until rice is tender.
Fajitas
- Sauté all fajita veggie ingredients over medium heat until onions are translucent and fragrant.½ large onion, ½ green bell pepper, ½ red bell pepper, ½ yellow bell pepper, 2 tsp chili powder, Sea salt and pepper to taste, 1-2 tbsp water or olive oil
- Serve on flour or corn tortillas.Corn or flour tortillas
Notes
If you want to change this recipe up, use a pellet grill and a cast iron skillet to sauté the veggies. This gives it a little different, smokier flavor.
Author: Zack
Pharmacist, tech guy, pianist, lover of beer, gamer, beach bum. Probably missed something. Just assume I'm into a little bit of everything.
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