BeginnerMainDinnermexican
Dairy FreeGluten FreeNut FreeVeganVegetarianDairy-Free
Prep:15 min
Active:20 min
Cook:15 min
Total:30 min
Servings:10
Serving size: 3 tacos
Ingredients
Servings:
10
- 8 ounces mushrooms (any kind), sliced
- 6 cloves garlic, minced
- 1 ½ tablespoons ground cumin
- 1 tablespoons chili powder
- ½ tablespoons garlic powder
- ½ tablespoons paprika
- ½ tablespoons salt
- ½ teaspoons black pepper
- 4 tablespoons olive oil
- ½ teaspoons cayenne pepper
- 6 whole bell peppers, sliced
- 3 whole red onions, sliced
- 30 whole corn tortillas
- 3 whole limes, sliced into wedges
- ½ bunch cilantro, chopped
- 5 cups refried beans
- 5 cups mexican-style rice
- 3 cups pickled vegetables (optional)
- 8 ounces cotija cheese (or feta if unavailable)(optional)
Instructions
- 1
Toss the vegetables in the fajita seasoning and either: 1) cook in a skillet over medium heat for ~15-20 mins until lightly charred; or 2) bake on sheet pans in the oven at 425 for 25-30 mins.
- 2
Assemble tacos by filling with vegetables, refried beans, and rice, and topping with cilantro and a squeeze of lime. These also taste great topped with pickled vegetables and cotija cheese.
Equipment
- Baking Sheet
Nutrition Facts
Calories851
% Daily Value*
Total Fat24.11g
Saturated Fat6.05g
Trans Fat0.02g
Cholesterol25.59mg
Sodium2867.11mg
Total Carbohydrate133.11g
Dietary Fiber12.63g
Total Sugars4.79g
Includes Added Sugars0.00g
Protein27.26g
Vitamin D0%
Calcium34%
Iron125%
Potassium12%
* Percent Daily Values are based on a 2,000 calorie diet.