Slow cooker veggie fajitas
I’ve been using my slow cooker more and more lately. I guess my laziness has increased? Who knows. What I do know is, fajitas are pretty easy to make. And fajitas in the slow cooker are so easy a two-year-old could manage (you might not get your vegetables cut into neat little strips like mine, but I bet they’d make it into the slow cooker eventually).
By the way, it’s fa-hee-tas, not fa-ji-tas. Just in case you were wondering.
(I know you weren’t, but I wanted to elbow that reference in somewhere. Sorry)
By the way: what’s the difference between fajitas and tacos? I literally have no clue. I know tacos are often eaten in hard shells, so I guess that’s one difference, but you can get soft tacos too, right? Which are surely just fajitas? I don’t know. Maybe what I’ve made here are actually tacos. It’s all a mystery to me. I don’t really mind though, because it all tastes amazing. If I was on death row (which… hopefully will never happen, especially since capital punishment doesn’t happen in the UK), my last meal would definitely involve some sort of Mexican food.
Soft flour tortillas, vegetables, cheese… you really can’t go far wrong.
If only I’d had some sour cream to dollop on top, these would have been perfect.
Remember, the filling of a fajita (/taco? I don’t know, I’ve confused myself) is just the beginning – make sure you get loads of toppings on there too. I was pretty restrained with my fresh coriander and grated cheese, but I’m thinking you could go for some big slabs of avocado, maybe some salsa… yum.
You can totally make these vegan by the way, just forego the cheese or use a vegan substitute (I’d recommend the latter, since fajitas without cheese are like pizza without cheese, i.e. probably fairly tasty, but a bit pointless in my eyes).
- 1 onion, halved and then thinly sliced
- 3 peppers, cut into strips (I used one red, one green and one yellow)
- 1tbsp oil
- 1tsp hot chilli powder
- 1tsp smoked paprika
- 1/2 tsp ground coriander
- 200g cherry tomatoes, halved
- To serve: 6 mini flour tortillas, and your choice of toppings – grated cheese, fresh coriander, sour cream, salsa, avocado, etc.
- Place the first 6 ingredients (onion to ground coriander) in the slow cooker, and mix. Cook on high for around 1 1/2 hours. Then add the tomatoes and cook for a further 2 hours.
- Serve in tortillas with your favourite toppings – I used fresh coriander and grated cheese.
If you’d prefer an alternative simple taco / fajita recipe, try my easy lentil and black bean tacos:
(yes, apparently I serve all Mexican food on the same plate now)