Easy Vegan Fajitas

By now you have realized just how easy it is to make your favorite Tex-Mex weeknight meals vegan.  One more dish is needed to round out my coverage of Tex-Mex. Fajitas are just as easy and versatile as the other two, and lends itself well to a more vegetable centred meal. Typically when making fajitas you would saute up some peppers and onions along with either chicken or beef. As before, where there is meat, substitute beans. I like black beans or kidney beans in my fajitas.

Start by frying up your veggies, and dint be afraid to add other things in too - mushrooms, zucchini, broccoli, whatever you like! Once your veggies are tender crisp, add a can of beans (drained and rinsed of course) and throw in a package of fajita seasoning mix and water.

Serve it in a flour tortilla (or corn tortilla if you are avoiding gluten) and top with salsa and lettuce, and enjoy!

Chili SIN Carne

Chili is a classic, satisfying comfort food that is very easily transformed into a vegan dish that would please even the most skeptical omnivores.  Well, unless those omnivores don't like beans, in which case they should stay clear of this blog altogether.  Chili is also a good make-ahead meal that can be frozen for last-minute weeknight dinners, and hearty packed lunches.

Vegan Chili

1 large or 2 small cooking onions, chopped
1 sweet pepper, chopped
additional veggies (optional - zucchini, celery, broccoli, whatever strikes your fancy)
2 cans beans (kidney beans, black beans, lentils... up to you!)
1 large can diced tomatoes
1 cup frozen corn
1 package chili seasoning
hot peppers or hot sauce to taste (optional)
water (as needed to achieve desired consistency)

Saute onion and pepper in a large pot til onions soften.  Add remaining ingredients, simmer til veggies are cooked (15-20 minutes).  Mash the beans a bit with a potato masher, or give it a few quick zings with an immersion blender to help thicken up the liquid (but you still want most of the beans to be whole).

Pairs well with garlic bread, gloomy days, and flannel shirts.

Taco Night!

Vegan Commandment #1: Wherever there's meat, use beans instead.  

Tex-mex dishes are some of the easiest to veganize because beans are already a huge part of Mexican cooking. Tex-mex restaurants are also excellent when you're dining out as they almost always have vegetarian options (burritos, tacos, fajitas) that can be easily made vegan by leaving the cheese off.

If you think that beef tacos are an quick weeknight meal, prepare to have your mind blown!  This meal comes together so quickly you won't know what to do with all your spare time!  I usually keep a stash of taco seasoning and beans of all kinds in my cupboard, so this is also an excellent meal when you haven't done groceries in a while.

Bean Tacos

1 can beans (black or pinto are my go-tos for tex-mex, but any will do)
1 package taco seasoning
1/2 cup water
taco shells or tortillas
taco toppings (lettuce, salsa, diced tomatoes, onions, peppers, cilantro, grated carrot... you get the idea)

Drain and rinse your beans (always!).  Put beans, taco seasoning, and water in a skillet and heat on medium.  Let them simmer for a few minutes.  With the back of a large spoon or a potato masher, squash the beans so that some of them are smooshed, while others remain whole. When mixture starts to thicken up, you're done!  Load into taco shells and top with your favourite toppings!