Meatless Mexican

Veggie Fajitas

What could be easier…or go better with margaritas?

Start with whatever veggies you like…

This time around I used an onion, a red bell pepper and a green poblano pepper, along with a small zucchini, a sunburst squash, and some button mushrooms.  Sliced portabello mushrooms are fantastic in fajitas, but I certainly wasn’t going to buy those when I still had button mushrooms leftover from making that chili last week. You can always throw in some sliced tofu or any veggies you like/have on hand.

I used 2 avocados, a tomato, a little lemon juice, garlic, and cilantro to make a chunky guacamole.

Then I sliced the veggies and stir-fried them in a little oil.

Meanwhile, in a small saucepan, I sauteed some garlic and then dumped in a can of seasoned re-fried black beans, added a little water, and stirred occasionally until heated through.  That was our protein.

My BFF mixed up some margaritas, and I heated a couple of whole-wheat tortillas in a skillet.

…and there you have it…delicious fajitas…seriously, what could be easier?

  • Peppers: $2
  • Onions: $1
  • Zucchini: $1
  • Squash: $1
  • Mushrooms: $1
  • Avocados: $1.33
  • Tomato: $0.88
  • 1/2 Lemon: $0.33
  • 3 cloves garlic: maybe about $0.25
  • Cilantro: probably about $0.25 worth
  • 2 tablespoons of oil: $0.08
  • Black beans: $1.59
  • Tortillas: $2.59

= $13.30 for 6 fajitas, which made 4 meals

$3.33/serving

It would definitely cost a lot more with chicken or beef, and I really don’t think anybody would miss it.

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