Slow Cooker Vegetarian Fajitas made with a homemade spice blend and packed with fresh veggies and pinto beans. Jump to Recipe keyboard_arrow_down
Slow Cooker Vegetarian Fajitas packed with peppers, onions, tomatoes, mushrooms, and pinto beans make a simple vegetarian meal that is perfect for an easy dinner or meal prep.
Fajitas have always been a favorite meal in our house and as we try and incorporate more plant based meals, it seems like the perfect option for an easy meatless meal I can be sure everyone will love. When it comes to preparing the recipe, you can really mix it up any way you like. I like to start with a homemade spice blend made with chili powder, cumin, paprika, garlic powder, onion powder, and oregano. From there I add lots of peppers and onions since they are the base of any good fajita recipe. I also like to add tomatoes and mushroms to pack in even more veggies and then some pinto beans for protein and fiber.
One thing to note, these fajitas are softer than traditional fajitas since the vegetables are cooked in the slow cooker. For crispier vegetables, you can make this in a skillet and cook the peppers and onions until they are just tender crisp. Serve them with your favorite toppings - guacamole, salsa, cheese, and cilantro are all delicious.
Slow Cooker Vegetarian Fajitas
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- 28 oz. canned pinto beans, drained and rinsed
- 14 oz. canned diced tomatoes with green chiles
- 1 U onion, sliced
- 2 U red peppers, sliced
- 1 U green pepper, sliced
- 2 cups mushrooms
- 1.5 tbsp vegetable oil
- 1 tbsp chili powder
- 1.5 tsp cumin
- 1.5 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp. pepper
Add everything to the slow cooker and stir well. Cook on low for 4 hours. Season with salt and pepper as needed.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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