Vegan Beef Fajitas Tacos
Transform your taco night with these flavorful Vegan Beef Fajitas Tacos—an irresistible plant-based twist on a Tex-Mex classic! Perfectly seasoned plant-based beef crumbles, tender strips of sautéed bell peppers and onions, and a zesty kick of lime juice come together in this quick and easy recipe. The soft, warm corn tortillas serve as the ideal vessel for this savory medley, while fresh avocado, vibrant cilantro, and your favorite salsa elevate each bite. With just 15 minutes of prep and 15 minutes of cook time, this dish is as fast as it is delicious—making it a fantastic option for a weeknight dinner or a crowd-pleasing vegan taco bar. Enjoy all the bold flavors of fajitas without compromising on a wholesome, plant-powered meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Plant-based beef crumbles
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Yellow onion
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 2 teaspoons Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Lime
- 8 small Corn tortillas
- 0.25 cup, chopped Fresh cilantro
- 0.5 cup Salsa
- 1 large Avocado
Instructions
Slice the red and green bell peppers into thin strips. Peel and thinly slice the yellow onion.
In a large skillet, heat the olive oil over medium-high heat.
Add the sliced onion to the skillet and sauté for about 3-4 minutes until it begins to soften.
Add the bell peppers to the skillet and continue to cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
Stir in the plant-based beef crumbles, breaking them up if necessary. Cook for about 3 minutes, or until heated through.
Sprinkle the garlic powder, ground cumin, chili powder, smoked paprika, salt, and black pepper over the skillet mixture. Stir well to ensure even distribution of the spices.
Cut the lime in half and squeeze the juice over the vegetable and vegan beef mixture. Stir to combine and remove from heat.
Warm the corn tortillas in a dry skillet or microwave until soft and pliable.
Dice the avocado into small cubes.
Assemble the tacos by placing a generous spoonful of the fajita filling onto each tortilla.
Top with diced avocado, a sprinkle of fresh cilantro, and a spoonful of salsa.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4936 mg | 215% | |
| Total Carbohydrate | 208.0 g | 76% | |
| Dietary Fiber | 55.6 g | 199% | |
| Total Sugars | 27.1 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 520 mg | 40% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 3856 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
