I don’t know about you, but for me, the time after I wake-up but before my son wakes up is a terrific time to get to a few toddler-free tasks. On an ordinary day, with him being one, I have anywhere between 30 minutes (semi-regular) to an hour and a half (rare & golden) before he wakes-up.
That’s the perfect amount of time to throw together a Crock-Pot meal!
(Or, let’s be honest, for me to finish-up playing around on Facebook. Then, just as I realize exactly how long I’ve been scrolling, he will wake-up and I wind-up wearing him in my ergo while I cook.) 😉
These Veggie Fajitas are one of my personal favorite set & forget meals!
They’re fun, flavorful and infinitely customizable to:
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Whatever you have on hand,
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To your tastes,
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To your dietary restrictions and / or,
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To the way you want to eat them (i.e. spice level, accommodating allergies, special diets, over Tortillas, over Quinoa, etc).
They’re also easy to make relatively “plain,” so that every family member can customize them to their preferences. These Fajitas are incredibly mama friendly and forgiving. So, it’s all good if you forget an ingredient at the store, have a heavy hand while adding the Cumin or if you do something silly while your attention is divided between dad, dog and dinner. 😉
(I know we’ve all been there!!)
These Fajitas are also fantastic as a freezer meal. You can prep them ahead of time (throw all the ingredients, except the Oil, Quinoa and Beans, in a ziploc bag and freeze) in order to have them on hand for whenever you need!
(I actually made these as a freezer meal midway through my third trimester with my son, so I would have them pre-made after he was born!)
The best part about this recipe is that the ingredients are extremely affordable!
Mama Money saving tip: Buy from the bulk bins!
(Especially the Beans, Quinoa and Spices)
It’s cheaper in the long run, and you have the option of buying more, or only buying exactly enough for this recipe.
Fun, Flavorful and Frugal?
Those are a win-win-win in a recipe if you ask me!
My version (without any accessories) is Gluten Free, Dairy Free, Soy Free, Vegetarian and Vegan!
Here’s my go-to recipe
~But feel free to omit or add ingredients as you see fit for you & your family. 🙂
(This post contains affiliate links.)
Ingredients
1 large Green Bell Pepper –sliced
1 large Yellow Bell Pepper –sliced
1 large Red Bell Pepper –sliced
1 Green Chile –de seeded and diced
1 Banana Pepper –de seeded and diced
1 Serrano Pepper –de seeded and diced
1 large Onion –sliced
4 Roma Tomatoes –diced
2 large Portobello Mushrooms –diced
**1 Cup Quinoa + 1 Cup Water or Crunchy Veggie Mama’s Veggie Stock*
2 (15oz) Cans / Boxes or 1 (16 oz) bag of cooked Black Beans – drained and rinsed
2 Tablespoons Refined Coconut Oil (or your favorite Veggie Oil of choice)
3.5 Teaspoons Cumin
2 Teaspoons Chili Powder
1 Teaspoon Dried Oregano
½ Teaspoon Garlic Powder
Sea Salt & Pepper – to taste
Notes & Nuances
*The Filtered Water / Veggie Stock is for the Quinoa. Omit if you aren’t adding Quinoa.
– I usually use whatever color peppers I can find at the best price, but I like to use at least one of the reds for sweetness.
-The Roma Tomatoes can be substituted with a 12 oz can of Crushed Roma Tomatoes.
–Feel free to omit the spicier Peppers if you’re not a “superfan” of spice or if you plan to share them with your kiddos. My “mama version” has all three peppers because I like a flavorful kick! But when I’m sharing with my son, I only use a milder pepper like a Banana Pepper, or I’ll omit them completely.
**The Quinoa is easy to omit if you don’t have any on hand, if you plan to eat the fajitas over Rice / Spaghetti Squash or if you aren’t eating any “Grains.” Actually, Quinoa is technically a seed, but they tend to get lumped in with the other whole grains. I like to add the dry Quinoa straight into my crockpot so everything is cooking at the same time, and to add a complete protein. Omit, or make it separately on the side if it’s not something everyone you’re serving is eating.
–I’d suggest throwing half of the Cooked Beans straight into the crock pot and saving some on the side (so they’re not spicy or so you can serve them straight-up) if you’re sharing with your kiddos. If you’re using Dry Beans, make sure to soak / cook them ahead of time or set them up to cook in your Instant Pot while the Fajitas cook in your crock pot. (Click Here for my Instant Pot Black Bean recipe.)
(This post contains affiliate links.)
Suggested Accessories
(Optional, but AWESOME!)
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Sombrero & Maracas
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Shredded Lettuce
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Crunchy Veggie Papa’s Pico de gallo
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Hot Sauce / Sriracha
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Vegan Cheese
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Gluten Free Tortillas / Tortilla Chips / Bean Chips
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Lime (Squeezed on top as a garnish)
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Cilantro (Another garnish)
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Fresh / Pickled Jalapeños (Can you tell I like spice?)
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Avocados / Guacamole
Here’s what you do
Step One: Slice & dice all the Veggies, and then combine all the ingredients in your crockpot.
Step Two: Stir everything together in order to ensure everything is evenly coated in Oil and Spices.
Step Three: Cover your crockpot and cook on low for four hours or on high for three.
Step Four: Serve and Enjoy!
*Mama Magic Tricks & Tips
* Make sure to check that there’s enough liquid as the Fajitas are cooking.
-You may need to add some extra Filtered Water / Broth as it’s cooking, depending on how much moisture cooks out of your Peppers, how much evaporates & whether or not you’ve added Quinoa.
* I’m not the biggest fan of chopping Onions!
Even with the Lemon or the Water tricks, (run Water over the Onion / squeeze half a Lemon over the Onion) I still wind up with (severe) burning, watering eyes.
I use my Ninja Food Chopper to slice my onions & it’s a lifesaver!
Two or three pulses in the mini food processor and you’re good to go!
You can click Here to check it out on Amazon.
I hope you enjoy these Vegan Crockpot Veggie Fajitas as much as I do!
My two favorite styles of serving them is in a deep bowl, topped with Crunchy Veggie Papa’s Pico de Gallo, Avocadoes, Hot sauce, Pickled Jalapeños, Vegan Cheese, Lettuce and toping it all off with tons of Cilantro & Lime.
(Full Disclosure: I usually wind-up using chips as my spoon. They’re delicious and create one less dish to do 😉
Or, I lay them out on Gluten Free Tortillas! )
If you decide to make my Fajitas, I’d love to see how you serve them up!
Make sure to tag @crunchyveggiemama when you post your pics to Facebook or Instagram!
And if you, or you think someone you may know, would find this dish delicious, please share this recipe with them!
Sharing is caring, and caring is love! <3
Peas, Love, & Peppers,
~Stephanie
