I love Mexican inspired food. I don’t always feel like meat though. For this recipe I like to use mushrooms as my meat substitute. They have a great texture and are rich in B vitamins, selenium and copper. As a gluten free individual it’s important to incorporate foods rich in B vitamins as we do not get them from the easiest form in our culture, gluten containing grains. I also make my own seasoning to avoid the yucky chemicals they contain. It’s really quite easy, promise. A note though, everything is to taste. I will give you the starting measurements, then you will want to taste and adjust if needed.
(This recipe is vegan, gluten free, dairy free, and corn free)
Prep: 10 minutes
Total time: 30 minutes
Serves 4
Fajita Salad:
- 1 red bell pepper
- 1 yellow bell pepper
- ½ yellow or white onion
- 1 small container of pre sliced button mushrooms
- 1 15 oz can no sodium black beans, drained and rinsed
- 1 cup cooked brown rice
- 1-2 heads romaine chopped
- 1 tsp EVOO
- 1 tbsp water
Seasoning:
- ⅛ tsp cayenne (this is what makes it spicy)
- ¼ tsp chili powder (this is spicy too but with more flavor)
- ½ tsp paprika (smoky flavor)
- ½ tsp garlic
- ⅛ tsp salt
- ⅛ tsp pepper
Optional Toppings:
Avocado
Salsa
Directions:
-
Slice peppers and onion into thin long slices. In a large pan, add water, oil, peppers, onion, mushrooms and seasonings and saute on medium heat until desired softness. 8-15 minutes usually.
-
While the veggies are cooking, chop lettuce (if you didn’t buy pre chopped like I do), drain and rinse the beans and get rice handy.
-
Make sure you taste the veggies periodically to see if they are seasoned to your liking. Adjust as needed.
-
Once the veggies are softened, add black beans and rice and cook on low for about 5 minutes.
- Place on top of your lettuce and enjoy!