Vegan Rainbow Fajitas

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Say hello to these colorful and flavorful vegan rainbow fajitas! Roll them up and get ready for a party in your mouth! 

Include blue corn tortillas in your next Mexican dinner with friends, and surprise everyone! They taste the same as yellow or white corn tortillas, but they will make your dish look even more beautiful. 

This recipe includes both roasted and fresh veggies, kidney beans, avocado to add a soft texture, the acidity of pickled onions, lime juice, and of course the undisputed ingredient of Mexican cuisine: jalapeños – a little heat always makes it better. So yummy, spicy & fun to eat! 

Vegan Rainbow Fajitas

5.0 from 3 votes
Recipe by Gabriela Guinazu
Course: DinnerCuisine: MexicanDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

15

minutes
Total time

45

minutes

This colorful recipe includes both roasted and fresh veggies, kidney beans, avocado to add a soft texture, the acidity of pickled onions, lime juice, and of course the undisputed ingredient of Mexican cuisine: jalapeños – a little heat always makes it better. So yummy, spicy & fun to eat! 

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Ingredients

  • 6 blue corn tortillas

  • 1 medium sweet potato, wedges

  • 1 medium red bell pepper, strips

  • 1 ear corn

  • ½ can kidney beans

  • 2 avocados, sliced

  • ½ cup pickled red onion

  • ¼ cup pickled jalapeños

  • ¼ cup fresh coriander

  • 2 limes, cut in half

  • ½ tablespoon extra virgin olive oil

  • ¼ teaspoon salt

Directions

  • Preheat the oven to 350ºF.
  • In a baking tray, add olive oil, sweet potato, red bell pepper and the corn. Season with salt.
  • Roast the vegetables for 25 minutes or until they are tender.
  • Let the corn cool down and carefully remove the corn kernels with a knife.
  • Warm both sides of the tortilla in a dry, non-stick pan at medium heat until soft and flexible.
  • Assemble the fajitas by adding roasted sweet potato and red bell pepper, kidney beans and corn kernels, avocado slices, and pickled red onion. Finish off with jalapeños, coriander and a squeeze of lime.

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