Vegan fajitas

vegan fajitas

Time to feeding 1 hour 15 minutes (mostly prep cooking wild rice)

Feeds 2 wildelings

I love making these vegan fajitas as you can mix it up with some corn flour tortillas or use lettuce wraps for a light option. 

I cook a big batch of the wild rice and have this with other meals - like my Wilde Rice Salad



  • Homemade salsa
    • Wrap tomatoes in aluminium foil and place in oven at 200°C for 45 minutes
    • Heat EVOO in large pan
    • Add red onion and cook for 3-4 minutes until translucent
    • Blend roasted tomatoes, garlic, cooked red onion, salt, pepper and coriander
  • Place 1 cup wild rice and 3 cups water in a pan and bring water to the boil
    • Simmer for 1 hour until water has boiled off
  • Drain sweetcorn and place in a dry pan on a high heat and season with paprika
    • Toast for 3-4 minutes until blackened
  • Heat black beans in pan to warm through
  • Heat more EVOO in pan and cook red pepper, yellow pepper and onion for 5-6 minutes
  • Slice avocado
  • In a wrap, layer: wild rice, black beans, sweetcorn, avocado, pepper/onion mix and salsa
  • Fresh homemade salsa
    • 4 medium/large tomatoes
    • 2 cloves garlic finely chopped
    • 2 tablespoons fresh coriander finely chopped
    • Pinch of sea salt and pepper
    • 1 red onion
  • 1 can black beans
    • Alternatively, 400g freshly soaked and cooked black beans
  • 1 cup wild rice uncooked
  • 2 avocados
  • 1 tin sweetcorn
    • Paprika so season
  • 1 red pepper cut into strips
  • 1 yellow pepper cut into strips
  • 1 white onion
  • 1 head romaine lettuce
    • Or tortilla wraps

Wilde Tips

  • Top with more fresh chopped coriander
  • Add some hot sauce for extra spice - I love this chipotle one
  • Make some of my slow cooked pulled "pork" (mushrooms) as meat for the wraps
  • Cut off the root of the romaine lettuce and use toothpicks to suspend it in water and watch it grow!
zero waste romaine lettuce growing

zero waste romaine lettuce growing

growing lettuce at home