Fajitas are my secret weapon when I eat out.

When we hit up a Mexican food restaurant, I always scan for the fajitas. I can load up on veggies, guac, beans, and rice, making it a relatively balanced, high plant meal, which I feel good about.

I also love the entrance of the fajitas, catching everyones eye as they sizzle past onlookers, leaving them in a wake of delicious smelling spices. What other meal does that?

Making fajitas at home is super easy, just as delicious, and you don’t have to deal with all the extra oil that restaurants seem to douse their veggies in.

It’s a meal that comes together relatively quickly and is perfect for a family of picky eaters because they can pick and choose which parts of the meal they want!

This recipe has all kinds of health benefits:

• Bell peppers-Full of antioxidants and vitamin C, along with gut supporting fiber.
• Mushrooms- Their list of benefits is about a mile long.
• Beans- I don’t need to tell you that they are chock full of fiber, supporting digestive health with both soluble and insoluble fiber.
• Avocado- This guac is really basic, letting the natural flavor of avocados, garlic, and lime shine. Avocados are another great source of fiber along with a healthy fat, helping you to get and stay full!

Enjoy these fajitas the next time you need an easy dinner the whole family will love!

Real Food Veggie Fajitas Recipe

Takes about 30 minutes, makes about 4 servings

Ingredients

• Uncooked rice
• Water
• 2 cans of black beans, or beans of choice
• 3 bell peppers, color of choice (different colors are good as they add different bacteria to your gut), sliced in thick strips
• 1 red onion, sliced in thick strips
• 2 large portobello mushrooms, sliced in thick strips
• 2 tablespoons avocado oil
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1/8 teaspoon cayenne pepper
• Salt and pepper to taste
• Tortillas- Siete is my favorite brand
• Toppings- cheese, lime, cilantro, salsa or pico

Guacamole

• 5 ripe avocados
• 4 cloves of garlic, minced
• Juice of 3 limes
• Salt and pepper to taste
• Cilantro, optional

Instructions

1. Preheat the over to 375 degrees.
2. Cook the rice according to the package. My new favorite way to cook rice is in the Instant Pot. Add equal parts rice to water in the pot. Make sure the valve is on seal. Hit the Rice button for white rice, Multigrain for brown rice and let it cook! It cooks perfectly!
3. On a large baking sheet, lay out all of the veggies. Drizzle with avocado oil and sprinkle with cumin, chili powder, cayenne pepper, salt and pepper. Toss veggies so the spices and oil are evenly distributed. Place in the oven and cook until softened, about 25 minutes.
4. While the veggies and rice cook, make the guacamole. Mash the avocados in a medium-large sized bowl. Add the garlic, lime juice, salt, pepper, and cilantro (if using). Mix and taste, adding more of whatever you think it needs more of.
5. About 5 minutes before the veggies and rice are finished, warm the beans over low in a pot on the stove until just warm. Also, warm the tortillas if desired. I like to char them by holding them over our gas stove with tongs.
6. Serve- Top tortillas w/ beans, rice, guacamole, veggies, and any other toppings you desire!

Naturally vegan and gluten free (depending on your toppings and tortillas).

Meal Prep Tip- Cook everything as stated above and keep each food in it’s own container in the fridge. When ready to eat, heat the veggies, rice, beans, and tortillas up on the stovetop. To help the guacamole stay fresh, keep the pits of the avocados and keep them in the guacamole- it helps keep it green!