Chickpeas, bell peppers, zucchini, and onions are marinated for a few hours in a fajita dressing and then quickly sauteed to make an easy healthy weeknight meal of vegetarian chickpea fajitas.
So maybe you guys have heard of this newfangled thing called the 30 MINUTE MEAL.
I mean, rumor has it that Rachael Ray made it popular in the mid 2000’s, but that memo obviously went straight to my spam folder as evidenced by the fact that the.boy and I have not eaten dinner before 9PM in the past two and a half years of our relationship.
My cooking style is more “slow food: a healthy mix of lethargy combined with overcomplication”.
Not to mention having to constantly pause mid-chop to take process photos.
But, guys. FAJITAS.
Consider me a changed woman.
And to think, all it took was a quick chop of some bell peppers, zucchini, and onions, a dash of marinade whisking, and then a good hearty shake to bring it all together (to my voyeuristic neighbors who were undoubtedly watching me do this bra-less at 6 in the morning #sorrynotsorry).
Wham, bam, thank you ma’am. I may never take over an hour to make a meal again.
Because when you’ve got fajita fixins marinating in the fridge, and all they require is 10 minutes over a hot stove before they can make their way onto a warm tortilla, drizzled with pickled jalapenos and extra hot sauce, and then into your belly, why is anything else even considered a viable option?!
If there’s one word of advice I can give you about these, it is DON’T SKIP THE MARINATING. Veggies and chickpeas don’t seem like they will benefit much from a multi-hour stint in a bath of beer, lime juice, soy sauce, garlic, and hot sauce…but one bite of these and your taste buds will tell you otherwise. The flavors somehow get infused into every nook and cranny of these veggies, so every bite is actually oozing with them.
It’s a good thing.
- ¾ cup dark beer or stout
- 2 tbsp soy sauce
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- 1 tbsp hot sauce
- 3 garlic cloves, minced
- 3 cups cooked chickpeas
- 1 onion, thinly sliced
- 3 bell peppers, seeded and sliced
- 1 zucchini, quartered and sliced
- salt and black pepper, to taste
- 8 (6-inch) flour tortillas
- pickled jalapenos and hot sauce, for serving
- In a large bowl, combine the beer, soy sauce, lime juice, oil, hot sauce, and garlic. Pour into a large ziploc bag, along with the chickpeas, onion, bell peppers, and zucchini. Seal firmly and marinate in the fridge for at least an hour.
- Heat a large wok or nonstick skillet over medium-high heat. Pour the entire contents of the bag, including the marinade, into the pan. Cook for 10-12 minutes, or until veggies are heated through and tender.
- Toast the tortillas in a large skillet. Serve tortillas with the fajita filling, as well as pickled jalapenos and hot sauce to garnish.
For more Tex-Mex recipes, check out these:
From Around the Web:
Mexican Egg and Sweet Potato Breakfast Scramble from Taste and Tell
Mexican Frittata from The Fauxmartha
Mexican Baked Polenta with Sauteed Veggies and Salsa Beans from Oh My Veggies
Cheesy Mexican Tortilla Casserole from Neighborfood
Mexican Pancakes with Brown Butter and Cinnamon Maple Syrup from Love & Cupcakes