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Vegetarian Fajitas


3 bell peppers (one of each: red, yellow, and green)

1 medium red onion

2 portobello mushrooms

4 tablespoons oil (divided)

1 teaspoon smoked paprika

¼ teaspoon black pepper

2 15-ounce cans pinto beans

Fajita sauce

Small tortillas

1 ½ teaspoons kosher salt (divided)

3 cloves smashed garlic

2 teaspoons cumin

1 teaspoon chili powder

1 teaspoon garlic powder

Desired toppings, such as: Sour cream, fresh cilantro, pico de gallo, guacamole, and shredded cheese


1. Broil the veggies. Preheat your broiler. -Thinly slice the bell peppers and onion. Remove the stems from the mushrooms and slice. Place in a bowl and toss with 2 tablespoons oil as well as 1 teaspoon kosher salt.

-Spread veggies on a parchment lined sheet pan. Place in broiler and broil approximately 8 to 10 minutes. Stir halfway through. Veggies should be softened and blackened on some of the edges.

2. Cook the beans. Drain and rinse pinto beans and add to a skillet. Heat over medium heat until warmed through and sauce is thickened (approximately 6 to 8 minutes). Stir in another ¼ teaspoon kosher salt (according to taste).

3. Sauté veggies. Once the veggies are finished in the broiler, finish them on the stove by heating remaining 2 tablespoons oil in cast iron skillet over medium-high heat. Add broiled veggies, chili powder, smashed garlic cloves, garlic powder, smoked paprika, and remaining ½ teaspoon kosher salt. Cook for approximately 5 minutes. Stir occasionally. Discard garlic cloves before serving.

4. Warm and char tortillas.

5. Serve and enjoy with your favorite toppings.


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