Mexican food and “Mexican” food are staples around our house. Tacos, enchiladas, carnitas, barbacoa, chicken and rice soup, etc. You name it, we eat it. Some of our recipes are super authentic and straight from a friend’s grandmother who grew up in Mexico and others are more loosely tied to the true Mexican culture. This is one of those more loosely tied recipes. Veggie Fajita Tacos are one of the kid favorites in our house even though our version is meatless – you can easily add meat into it if you would like though.
Veggie Fajita Tacos
- Cook 1 cup of quinoa according to the directions on the package (or if you want a bit more flavor, use beef stock in place of water).
- Heat a large skillet – I use my giant cast iron pan – on the stove.
- Add 2-3 Tablespoons olive oil to the heated pan.
- Toss 1 thinly sliced red onion, 1 thinly sliced green pepper, 1 thinly sliced colored (red, yellow or orange) pepper, 1 chunked zucchini, 1 chunked tomato and a handful of sliced mushrooms into the pan.
- Season the vegetables with salt, pepper, cumin, cinnamon, chili powder, garlic powder and oregano.*
- Stir the vegetables occasionally over the next 10-12 minutes.
- Drain and rinse a can of black beans.
- Crumble a bit of queso fresco.
- When the quinoa and vegetables are cooked, put together the tacos using the quinoa, vegetables, beans, queso fresco and sour cream
*I use about 1/2 teaspoon of salt, 1 teaspoon pepper, cumin, chili powder and oregano and 2 teaspoons of garlic powder and cinnamon but I’m not one to measure as I’m seasoning so do what seems right for you.
** I make mine without a shell, the oldest Freeform foodie wants his on a flour tortilla, the middle one wants a crunchy shell, the little one wants tortilla chips and my husband prefers corn tortillas so there isn’t a right answer as far as what type of “wrapping” you use.