fajitas Archives |

fajitas Archives |

September 20, 2019
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Sheet pan meals are a busy mama’s best friend! I love how easy it is to whip up dinner all on ONE PAN (and I’m not gonna lie…I love how easy the clean up is too!)

These fajitas are very versatile…use my veg combo below or roast your family’s favorite veggies with your go-to season rub. (I used Penzey’s Spices Southwest but they also have a Fajita blend that I love.) You can cook the veggies and tortillas all on one pan (just watch the cooking times for various veggies since some cook quicker than others). I added the tortillas last for just a couple of minutes at the end of the veg cooking time.

I served the fajitas with black beans. (I just spiced up a can of black beans with garlic powder, cumin and salt on the stove top while the veggies roasted). Top them with guac and salsa and this Creamy Cilantro Pepita Dressing I blended up. I’d love to hear what you think of it.

 

Vegan Sheet Pan Fajitas with Creamy Cilantro Pepita Dressing

Serves 4

Ingredients:

For the fajitas:

1 red bell pepper, sliced into strips

1 orange bell pepper, sliced into strips

1 yellow bell pepper, sliced into strips

1 red onion, sliced into wedges

2 Portobello mushrooms, sliced into strips

1 1/2 Tbsp olive oil

3 Tbsp of your favorite fajita or taco seasoning

Flour tortillas

Guacamole and salsa, to serve (optional)

 

For the Creamy Cilantro Pepita Dressing

1/2 cup pepitas

1/4 cup lime juice

1 cup cilantro, tightly packed

1/2 cup olive oil

1/2 cup water

2 Tbsp red wine vinegar

2 Tbsp dairy-free mayo (such as Wildwood Garlic Aioli)

1/2 tsp salt

2 garlic cloves

 

Directions:

1. Preheat the oven to 400 degrees.

2. Spread all of the vegetables on a sheet pan. Add the olive oil and seasoning. Using your fingers, rub the seasoning and olive oil into the vegetables. 

3. Lay out all of the vegetables on the pan (except the mushrooms) so that they aren’t overlapping. Roast for 10 minutes and add the mushrooms. Roast another 10 minutes. Add the tortillas (use another sheet pan if you can’t make room on the pan) and cook 2-3 minutes.

4. While the vegetables are roasting, heat a small, dry frying pan. Add the pepitas and cook for 3 minutes until they are toasted (stir or shake the pan every minute or so).

5. Add the pepitas and remaining dressing ingredients in a blender. Blend until smooth.

 

 

 

 


November 11, 2018
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These Butternut Squash Fajitas are a Fall twist on one of my family’s favorite meals. It’s a great way to introduce young tastebuds to the seasonal flavor of butternut squash in a sweet and savory way.

I also love how these filling and crema for these butternut squash fajitas can be batch cooked ahead of time, making it a quick and easy meal for busy weeknights.

These Butternut Squash Fajitas are a mouthful of flavor. With roasted mushrooms, garlic and sauteed spinach and topped with a Butternut Squash Crema, they are a taste of Fall!

Butternut Squash, Spinach & Mushroom Fajitas (with Butternut Squash Crema)

Ingredients

For the Fajitas:

  • 3 cups butternut squash peeled and cut into 1-inch cubes
  • 8 ounces cremini mushrooms cleaned stems removed and quartered
  • 6 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons Italian seasoning basil, thyme and oregano
  • salt and pepper to taste
  • 2 cloves garlic thinly sliced
  • 1 tablespoon olive oil
  • 4 cups baby spinach
  • salt and pepper to taste
  • 12 mini corn tortillas or 6 regular size

For the Butternut Squash Crema

  • 2 cups butternut squash 1-inch cubes
  • 1 cup vegetable broth
  • 1 cup cashews soaked overnight if not using a high speed blender
  • 1/4 cup nutritional yeast
  • 3 cloves garlic
  • salt and pepper to taste
  • 1 tablespoon butternut squash
  • 1/2 tsp olive oil

Instructions

  1. Toss the squash, mushrooms and garlic with the olive oil and herbs. Spread on a baking sheet.
  2. On a separate baking sheet, place the 2 cups of butternut squash for the crema along with the olive oil and garlic cloves. Toss to combine.
  3. Bake at 350 degrees for 25-30 minutes until the squash is fork tender.
  4. Meanwhile, heat the olive oil in a medium sauce pan and add in garlic. Cook 2 minutes until fragrant.
  5. Add the spinach. Using tongs, saute the spinach until slightly wilted. Season with salt and pepper.
  6. Stir in the roasted squash and mushrooms and cook for 4-5 minutes until heated through.
  7. Heat the tortillas on a stove burner, about 30 seconds on each side until the tortilla is pliable.
  8. Combine the roasted squash and garlic cloves in a blender, along with the broth and remaining ingredients for the crema.
  9. Blend until smooth. Season with salt and pepper.
  10. To serve, spoon the filling onto the middle of the tortillas and top with a dollop of the crema.

These Butternut Squash Fajitas are a mouthful of flavor. With roasted mushrooms, garlic and sauteed spinach and topped with a Butternut Squash Crema, they are a taste of Fall!


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