Vegan Flavorful Fajita Salad

Bursting with bold Tex-Mex flavors and vibrant colors, this Vegan Flavorful Fajita Salad is a hearty plant-based twist on a classic favorite. Featuring tender sautéed bell peppers, smoky portobello mushrooms, and perfectly caramelized red onions seasoned with chili powder, cumin, and paprika, this dish is layered over a bed of crisp mixed greens. Juicy cherry tomatoes, sweet corn kernels, protein-packed black beans, and creamy avocado add refreshing balance, while a zesty squeeze of lime and crunchy tortilla chips bring the perfect finishing touches. Ready in just 30 minutes, this gluten-free recipe makes for a satisfying and nutritious lunch or refreshing dinner option that’s as easy to make as it is delicious.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 medium Red bell pepper
• 1 medium Yellow bell pepper
• 2 large Portobello mushrooms
• 1 small Red onion
• 2 tablespoons Olive oil
• 2 cloves Minced garlic
• 1 teaspoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 0.5 teaspoon Salt
• 1 15-ounce can Black beans
• 6 cups Mixed salad greens
• 1 cup Cherry tomatoes
• 1 cup Corn kernels
• 1 large Lime
• 0.25 cup Fresh cilantro
• 1 large Avocado
• 1 cup Tortilla chips

Directions

Step 1

Slice the red and yellow bell peppers, Portobello mushrooms, and red onion into thin strips.

Step 2

In a large sauté pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Step 3

Add the sliced bell peppers, mushrooms, and onion to the pan. Sprinkle with chili powder, cumin, paprika, and salt.

Step 4

Stir occasionally and cook the vegetables for 8-10 minutes until they are tender and slightly caramelized.

Step 5

While the vegetables are cooking, drain and rinse the black beans. Set aside.

Step 6

Prepare the salad base by placing mixed salad greens in a large serving bowl.

Step 7

Halve the cherry tomatoes and scatter them over the greens. Add the corn kernels and drained black beans.

Step 8

Squeeze the lime over the salad for a zesty dressing base.

Step 9

Toss the cooked fajita vegetables on top of the salad.

Step 10

Chop the fresh cilantro and sprinkle over the salad.

Step 11

Dice the avocado and gently place it over the top of the salad.

Step 12

Crumble the tortilla chips over the salad for a crunchy texture.

Step 13

Toss the salad gently to combine all ingredients well and serve immediately.

Nutrition Facts

Serving size	(1979.4g)

Amount per serving	% Daily Value*
Calories	1638.7

Total Fat 82.1g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 13.9g
Cholesterol 0mg	0%
Sodium 3072.1mg	0%
Total Carbohydrate 201.4g	0%
Dietary Fiber 61.5g	0%
Total Sugars 36.8g
Protein 53.3g	0%

Vitamin D 0.7IU	0%
Calcium 490.0mg	0%
Iron 16.0mg	0%
Potassium 4485.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.0%

Protein: 12.1%

Carbs: 45.8%