Quick Veggie Fajitas: Sautéing With Sudha [14]


Learn how to make this quick and easy vegetarian meal for the days you forget to thaw your meat or you're too lazy to put in much effort!


Veggie Fajitas


Prep/Cook Time: 10 Minutes

Serving Size: 1

What You'll Need:

•tortillas

•1/2 green bell pepper

•1/2 red onion

•1/2 orange pepper

•handful of spinach

•1 can low sodium black beans

•~1/2 tbsp garlic powder

•~1/2 tbsp cumin

•dash of red pepper flakes

•splash of lemon juice

•hummus (optional)

•cilantro (optional)

•mexican cheese

•hot sauce

•salt + pepper


How To:

➊ After slicing all your vegetables, spray olive oil on a pan on medium heat. Throw in the onions first. Once they start becoming transparent, throw in the rest of the vegetables. Sauté veggies and add seasonings with a dash of lemon juice.

➋ While the vegetables are cooking, open up a can of black beans and rinse them in a strainer, removing all the water. Put them in a hot pan with about 5-6 tbsp of water. Make sure you add each tbsp one at a time to prevent watery beans. Wait until the beans heat up and start smashing the black beans to create a thick paste. It's okay if there are still whole beans. Add in some hot sauce and mix together. Turn off heat after 5 minutes.


➌ Once everything is cooked, toast your tortilla on the same pan as the vegetables. On one half of the tortilla, add a thin layer of hummus to add extra creaminess (jalapeño hummus tastes great!). On the other half, add your black bean paste. Then top with vegetables, cheese, cilantro, and hot sauce. Fold the tortilla together and put it back on the pan for another minute.


Enjoy your incoming food coma!



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