I’m in love with the fajita recipe from The Vegan Table. It’s probably been one of my favorite vegan cookbook recipes, and it’s a super easy go-to for entertaining vegans and non-vegans alike. The problem is, while the recipe is easy, it’s requires a bit of advance preparation, which means that it’s not always the best option for weeknight meals when I’m hungry and cranky and will probably eat the entire contents of my pantry if I have to wait for something to marinate and then roast in the oven before eating.
Last week, I had a craving for fajitas and happened to have enough ingredients on-hand to make them happen. But the problem was, I was so hungry by the time I got home from walking Woodley after work that there was no way I was going to be able to wait long enough to make them. That’s where the idea for this fajita hash was born.
I wanted to stray a bit from the fajitas I’d been making from The Vegan Table. This recipe is oil-free and low-fat. Making it on the skillet makes it much easier to pull off the no-oil thing, as everything is sauteed rather than roasted, which usually requires oil. To make it a meal in itself, I added potatoes, which provide some additional caloric bulk. Oh, and did I mention I love potatoes? Cause I do. So, there’s that. Finally, the black beans round this out by adding protein — again, this could be a meal in itself.
Finally, one of the things I love about this recipe is its simplicity. It’s been really important to me lately to try and create even more simple, easily accessible recipes that are affordable for anyone to make. I want anyone to be able to add more healthy, vegan meals that don’t take too long to make into their diet.
- 2 cups russet potatoes, washed, unpeeled and cubed (about 2 small potatoes)
- 1/2 cup + 2 tablespoons vegetable broth (divided)
- 1/2 red onion, thinly sliced
- 1 red bell pepper, thinly sliced (about equally sized slices as onion)
- 2 Portobello mushroom caps, thinly sliced (optional; not pictured; recommended)
- 2 teaspoons chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 3/4 teaspoon sea salt
- 1 cup black beans, drained and rinsed
- 1 tablespoon fresh lime juice, plus more for serving
- tortillas for serving (optional)
- salsa for serving (optional, recommended)
- sliced avocado or guacamole for serving (optional, will no longer be low fat)
- To a large skillet, add potatoes and 1/2 cup vegetable broth. Bring to a simmer. Cover and simmer over medium-high heat until liquid is mostly gone and potatoes are soft (stirring occasionally), about 10 minutes.
- Remove cover and add additional 2 tablespoons veggie broth, peppers, onion and mushroom. Saute over high heat, stirring frequently, until veggies are softened (about 7-8 minutes). Add spices, sea salt and black beans and stir to heat through. Finally, stir in 1 tablespoon of lime juice and remove from heat.
- Serve fajita hash in bowls or on plates with tortillas for accompaniment and desired toppings. Sprinkle on extra lime juice before eating (recommended).