Vegetarian Beef Fajitas Tacos
Savor the bold, Southwest-inspired flavors of these Vegetarian Beef Fajitas Tacos, a plant-based twist on a Tex-Mex classic! This recipe combines tender, protein-packed plant-based beef strips with a vibrant medley of red, green, and yellow bell peppers, caramelized onions, and a smoky blend of spices, including cumin and smoked paprika. A squeeze of fresh lime juice ties it all together, creating a mouthwatering filling that’s perfect for soft, warm tortillas. Topped with creamy avocado, fresh cilantro, and optional sour cream or salsa, these tacos are not only delicious but also quick and easy to make, taking just 35 minutes from start to finish. Ideal for vegetarians and taco lovers alike, these fajitas offer a satisfying, meat-free option that doesn’t compromise on flavor. Perfect for weeknight dinners or casual gatherings, these crowd-pleasers pack a punch of taste in every bite!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 300 grams Plant-based beef strips
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Yellow bell pepper
- 1 Large onion
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Chili powder
- 1 Lime
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 Small tortillas
- 0.5 cup Fresh cilantro
- 1 Avocado
- 0.5 cup Sour cream (optional)
- 0.5 cup Salsa (optional)
Instructions
Slice the red, green, and yellow bell peppers into thin strips, discarding the seeds and cores.
Peel the onion and cut it into thin slices.
In a large skillet over medium heat, add the olive oil and allow it to heat up.
Add the sliced onions to the skillet and cook for about 3 minutes until they begin to soften.
Add the sliced bell peppers to the onions and continue to stir occasionally for another 5 minutes.
Push the vegetables to one side of the skillet and add the plant-based beef strips. Cook for about 3 minutes until they are browned, stirring occasionally.
Sprinkle garlic powder, ground cumin, smoked paprika, chili powder, salt, and black pepper over the plant-based beef and vegetables. Stir everything together to coat the ingredients evenly with the spices.
Squeeze the juice of one lime over the fajita mixture and stir well. Cook for an additional 2 minutes, then remove from heat.
Warm the tortillas on a separate pan or microwave them for about 20 seconds until they are pliable.
Assemble the tacos by placing a generous spoonful of the vegetable and plant-based beef mixture onto each tortilla.
Top with sliced avocado, chopped fresh cilantro, and, if desired, a dollop of sour cream and salsa.
Serve immediately while warm.
Nutrition Facts
Calories |
2067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.8 g | 127% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 4747 mg | 206% | |
| Total Carbohydrate | 212.2 g | 77% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 35.5 g | ||
| Protein | 90.2 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 782 mg | 60% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2895 mg | 62% | |
*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.
