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  • Writer's pictureJessica Larit

Vegetable Fajitas

For a weeknight meal, it doesn't get easier than this one! It may be easy, but has a ton of flavor! You can add any vegetable you like to this dish. Today I used green and red peppers, onions, jalapeños, cauliflower, beans, avocado, cheese, and brown rice. The longest part is waiting for the brown rice to cook! This is definitely a go to week night dinner for our busy family. Enjoy!

Prep time: 10 minutes Cook time 15 minutes


-1 green pepper (sliced)

-1 red pepper (sliced)

-2 jalapeños (sliced)

-1/2 head of cauliflower (chopped small)

-1 onion (sliced)

-Black beans

-Brown rice

-Avocado (sliced)

-Whole wheat tortilla wraps

-Hot sauce

-Shredded Mexican cheese

-2 to 3 Tablespoons olive oil

-1/2 teaspoon paprika

-1/2 teaspoon chili powder

-1/4 teaspoon cumin

-1/4 teaspoon garlic powder

-1/8 teaspoon pepper

-1/8 teaspoon salt

Next Step:

-Cook your brown rice.

-Slice and chop all of your vegetables, the peppers, cauliflower, and onion. (Cut the cauliflower into very small pieces so they cook at the same rate as the rest.

-In a small bowl mix all of your spices in the olive oil.

-Heat up your skillet and pour your vegetables in. Then immediately pour the seasoned olive oil all over.

-On low-med heat, cook your vegetables.

-I like a crunchier vegetable, so I cook them for 5-7 minutes. Adjust the time to your preference.

-Constantly toss them with your tongs.

-Meanwhile, heat up your black beans.

-When your vegetables and rice are done, build your fajita! In a tortilla add the rice, veggies, beans, avocado, and cheese. I like to heat up my whole fajita in a panini press for a few minutes to crisp up the outside of the fajita and so the cheese melts. If you don't have a panini press, you can do this step in a pan on the stove top.

-Remember to add hot sauce!


*For more recipes, please visit my Instagram page @a.sprinkle.of.sweet

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