Vegan Flavorful Fajita Salad
Elevate your salad game with this vibrant and hearty Vegan Flavorful Fajita Salad—a quick, nutritious dish packed with Tex-Mex flair! Tender sautéed strips of red and yellow bell peppers, caramelized Portobello mushrooms, and red onion are infused with smoky chili powder, cumin, and paprika, creating a warm, savory topping. Layer these fajita-style vegetables over a bed of crisp salad greens, sweet corn, juicy cherry tomatoes, and protein-rich black beans. A zesty lime drizzle, creamy avocado slices, fresh cilantro, and crunchy tortilla chips add bursts of flavor and texture to every bite. Perfect as a healthy main dish or an eye-catching side, this 30-minute recipe is a vibrant choice that’s vegan, gluten-free, and irresistibly delicious.
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Recipe Information
Ingredients
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 2 large Portobello mushrooms
- 1 small Red onion
- 2 tablespoons Olive oil
- 2 cloves Minced garlic
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 1 15-ounce can Black beans
- 6 cups Mixed salad greens
- 1 cup Cherry tomatoes
- 1 cup Corn kernels
- 1 large Lime
- 0.25 cup Fresh cilantro
- 1 large Avocado
- 1 cup Tortilla chips
Instructions
Slice the red and yellow bell peppers, Portobello mushrooms, and red onion into thin strips.
In a large sauté pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the sliced bell peppers, mushrooms, and onion to the pan. Sprinkle with chili powder, cumin, paprika, and salt.
Stir occasionally and cook the vegetables for 8-10 minutes until they are tender and slightly caramelized.
While the vegetables are cooking, drain and rinse the black beans. Set aside.
Prepare the salad base by placing mixed salad greens in a large serving bowl.
Halve the cherry tomatoes and scatter them over the greens. Add the corn kernels and drained black beans.
Squeeze the lime over the salad for a zesty dressing base.
Toss the cooked fajita vegetables on top of the salad.
Chop the fresh cilantro and sprinkle over the salad.
Dice the avocado and gently place it over the top of the salad.
Crumble the tortilla chips over the salad for a crunchy texture.
Toss the salad gently to combine all ingredients well and serve immediately.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3105 mg | 135% | |
| Total Carbohydrate | 254.2 g | 92% | |
| Dietary Fiber | 66.9 g | 239% | |
| Total Sugars | 42.0 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 584 mg | 45% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 4373 mg | 93% | |
*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.
