Fajita Veggie Tacos

A healthy take for Taco Tuesday.
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Dinner, Main
Cuisine Mexican
Servings 4


  • Corn or flour tortillas


  • 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


  • 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



  • 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


  • 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.


  • 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


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.
Keyword Fajitas, Recipe of the Week, Tacos
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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