Having grown up in the Southwest, where Mexican food is as rich as it is authentic, I consider myself a bit of an aficionado when it comes to Latin American fare. Unfortunately, much of that food is not exactly vegan-friendly: often heavy in cheese and meat, plant-based eaters may experience some difficulty ordering at traditional Mexican restaurants. That said, there's one dish that can often be customized to appeal to vegans, and that's a fajita platter. Yes, you'll often see meat accompanied by the traditional veggies that are featured, but because this dish contains numerous components, you can request that certain ingredients be omitted.
Admittedly, this is far from a traditional fajita recipe, but the flavors are reminiscent of the dishes I've eaten in the past. Chickpeas are used as the protein, and I threw in some kale at the end for an additional nutritional punch. This is an easy meal to assemble on a week night when you're lacking motivation to make anything extravagant--and really, you can skip the tortilla toasting step if you're short on time (or feeling lazy, as I am 99% of the time).
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 6-8 corn or flour tortillas
- 1 tablespoon olive oil
- 3 cups vegetables (I used a mix of bell pepper and onion), thinly sliced
- 1 1/2 cups (1 can) cooked chickpeas
- 1 teaspoon chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon chili pepper flakes
- 1/4 teaspoon liquid smoke
- 3 cups kale, chopped
- Lime juice, to taste
- Toppings of choice, including cilantro, avocado, vegan sour cream, or salsa
Directions
1. In a large skillet, heat olive oil over medium-high heat. Add fajita veggies and sauté for 5-7 minutes, or until they are starting to brown around the edges.
2. Add chickpeas and spices and mix to coat. Sauté for another 5 minutes or until the chickpeas are browning.
3. Add the kale and toss to combine. Cook until it is bright green and only just starting to wilt. Top the fajita filling with lime juice.
4. On a skillet or over and open flame, toast tortillas until they are starting to brown.
5. Assemble your fajitas by topping your tortillas with a bit of the filling, and pile on your toppings of choice.
2. Add chickpeas and spices and mix to coat. Sauté for another 5 minutes or until the chickpeas are browning.
3. Add the kale and toss to combine. Cook until it is bright green and only just starting to wilt. Top the fajita filling with lime juice.
4. On a skillet or over and open flame, toast tortillas until they are starting to brown.
5. Assemble your fajitas by topping your tortillas with a bit of the filling, and pile on your toppings of choice.
Also by Molly: Warm Golden Turmeric Milk
Related: Vegan Sweet Potato Tofu Quesadilla
Tacos with Vegan Walnut "Meat"
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Photos: Molly Lansdowne
