Roasted Vegetable Fajita Wraps Recipe
Combine the smoky flavor of roasted potatoes, bell peppers, carrots, onions, beets, and sweet potatoes with the refreshing taste of salsa, fresh greens, tomatoes, and sour cream to make these irresistible vegetarian fajita wraps.
Fajitas are traditionally made with a tough, thin cut of beef called skirt steak. The word fajita is derived from the Spanish word faja which means "belt." This tough meat was cooked over a campfire and served in a tortilla with salsa, sour cream, guacamole, and other toppings.
I don't eat meat, but I wanted to taste that unique fajita flavor of smoky, savory filling mixed with fresh toppings in a tortilla, so I created a roasted vegetable fajita recipe that has pleased vegetarians and meat-eaters alike. It also makes a great car or cabin camping recipe.
Roasted Vegetable Fajita Wraps
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow or orange bell pepper
- 2 large potatoes
- 1 large sweet potato
- 2 medium sweet onions
- 2 carrots
- 2-3 large beets (optional)
- about 4 tablespoons canola, vegetable, or olive oil
- chili powder
- black pepper
- 1 can refried beans
- 1/2 to 1 whole jalapeno, to taste
- sour cream
- mixed salad greens
- two tomatoes
- grated cheese
- guacamole (optional)
- 8 tortillas
1. A campfire or grill fire using wood is optimal. If you will be cooking over open flames, first start your fire and to get a good coal bed established. You'll want to bring the temperature to about 350 degrees Fahrenheit. If grilling over open flames isn't an option, preheat your oven to 350, but you'll be missing out on that smoky flavor.
2. Wash the vegetables. Cut all vegetables into long, thin slices. Spread them in a cast iron skillet (if roasting in the oven, a baking sheet can be used). Put about 4 tablespoons of oil of choice in the pan and stir thoroughly. (You want your vegetables lightly and evenly oiled). Season lightly with salt, pepper, cumin, and chili powder.
3. When your fire has reached a desirable temperature (or your oven has pre-heated), start roasting the vegetables, stirring every five minutes or so. They are done when the potatoes are soft all the way through, which should take about half an hour.
4. Meanwhile, mince the jalapeno finely and add it to the can of refried beans in a pot. Warm over medium-low heat. Prepare your toppings (grate cheese, cut tomatoes, make guacamole if wanted). Warm the tortillas.
5. Once all of the ingredients are prepared and roasted, assemble your fajitas. Put a thin layer of refried beans across the bottom with cheese sprinkled lightly over it. Add the roasted vegetables. Top with salad greens, tomatoes, sour cream, salsa, and guacamole if you have it. Wrap and eat!
This recipe can easily be made vegan by leaving out the cheese and sour cream, or using soy or rice alternatives for them.
roasted vegetable fajita wraps
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