Vegetable Fajitas

Matt and I don’t eat a lot of meat. At least not compared to how we used to eat…a big steak, baked potato, and a little bit of greens. Now, if we have a steak, we tend to get a small one and share it. It’s amazing how much less meat you eat if it’s presliced for you. After we let the steak rest for a few minutes, we slice it and then dish up our plates.

Sometimes we forego meat all together. Tonight’s case is in the form of fajitas. Mexican food is my comfort food, along with a nice roast beef and mashed potatoes. I grew up on a farm after all. Roast beef better be a comfort food!

But Tres Enmoladas or Pasole from Gallos in downtown Pierre are favorites of ours. We also make Mexican food at least twice a week.

These vegetable fajitas are loaded with organic veggies. Sauteed onions, bell pepper, broccoli, and cherry tomatoes. Slightly mashed black beans, sliced avocado, shredded romaine and red cabbage, along with homemade salsa and a squeeze of lime. All the colors make for a beautiful plate and it tastes amazing!


Vegetable Fajitas
Makes 6 loaded 6″ fajitas


  • 2 Tablespoons olive oil
  • 1/4 yellow or red onion, sliced
  • 1/2 bell pepper, sliced
  • 1/4 head broccoli, broken into pieces
  • 6-10 cherry tomatoes, halved
  • 1 garlic clove, minced
  • 1-2 Tablespoons Mexican seasoning (Make a big batch and always have it in your pantry! Adjust to your taste…more cayenne…less salt…whatever you prefer)
    • 3 parts ground cumin
    • 4 parts paprika
    • 1 part cayenne powder
    • 1 part chile powder
    • 1 part oregano
    • 1 part Kosher salt
    • 1/2 part fresh ground pepper
  • 1 1/2 cup black beans
  • 1 avocado, sliced
  • 2 leaves romaine, shredded
  • 2 leaves red cabbage, shredded
  • 12 6″ white corn tortillas (or flour tortillas, if you prefer)
  • salsa & lime wedges for serving


  1. Heat the black beans over medium heat. Add a pinch or two of Mexican seasoning and mash slightly when hot. Keep warm on stove.
  2. Heat a large saute pan over medium-high heat. Add olive oil and swirl to coat pan. Add onion, bell pepper, broccoli, and garlic. Saute for 3-4 minutes. Add cherry tomatoes and Mexican seasoning. Saute for another minute or two. Remove from heat.
  3. Meanwhile, heat another saute pan over medium-high heat. Add a splash of olive oil and heat tortillas, double stacking 2 at a time. Double stacking the white corn tortillas gives them more stability to hold up to the fillings. You can skip this step if using flour tortillas.
  4. Set everything out and build your plate of tastiness.
This entry was posted in Bell Peppers, Broccoli, Cabbage, Food/Recipes and tagged , , , . Bookmark the permalink.

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