Fajitas are one of the most traditional dishes of Tex-Mex cuisine. Traditionally they are filled with grilled veal strips but today there are many versions of this dish, for example, this recipe for vegan fajitas that I share in recipes. For the filling we will use quinoa and chickpeas, two ingredients that combine very well and provide a large amount of vegetable protein. To add more flavor and texture we will make a rich vegetable stir -fry, we will add oven made pumpkin with rosemary and thyme and green leaves of lettuce and arugula. For dressing we will use tahini or sesame paste. You can also add slices of cheese that will melt when the fajita is heated and you will have a delicious and simple dish to which it is very difficult to resist.
| 🚻 2 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to make vegan fajitas: |
| 4 Wheat tortillas ½ cup of quinoa 1 cup of cooked chickpeas ¼ cup of corn 1 onion 2 cloves of garlic ¼ red pepper 4 slices of pumpkin 4 Leaves of lettuce 1 bunch of arugula 1 tablespoon Oil soup ½ teaspoon of salt 1 pinch of black pepper ½ teaspoon of rosemary ½ teaspoon of thyme 2 tablespoons of fresh coriander 2 tablespoons of tahini tahini |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make vegan fajitas:
1. Put the quinoa in a strainer and wash it under the water jet. Enter the quinoa into a saucepan and cover it with a cup of water. Take the water to boil, lower the fire and cook the quinoa for 12-15 minutes until it is soft. Drain and reserve.
Trick: You always have to add twice as much water that of Quinoa, that is the trick to be well cooked.
2. Heat a pan with oil and sauté the onion and garlic chopped in small dice. When the onion begins to get transparent add the pepper cut into dice, corn, salt and pepper. Keep firing the vegetable until the pepper is soft. Add the quinoa and mix it with the sauce.
3. While you prepare the sauce for vegetable fajitas, place the pumpkin slices on a baking sheet, sprinkle and sprinkle the rosemary and thyme above. Take a stream of oil on top of the slices and bake for 15-20 minutes until they are soft.
4. Warm the wheat tortillas in the oven. Place a lettuce sheet and arugula on each tortilla.
5. In the center along place a piece of pumpkin, several tablespoons of quinoa with the sauce, several tablespoons of chickpeas and a little fresh coriander. On top of the teaspoon of Tahini and closes the wheat tortillas first folding the lower edge and then the sides. You can mark the vegan fajitas with grilled quinoa so that the tortilla is crispy if you want. Don stop trying these vegetarian fajitas with cheese so rich or if not, visit my blog target = _blank relic = nOFOLLOW CLASS = OUTBOUNDVEGSPIRATION AND INSPIRE YOU Many other vegan recipes.
