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Latin Cuisine

VEGAN CHORIZO FAJITAS

Longève Unseasoned Plant-Based Protein Crumbles are great at soaking up the flavors of so many different cuisines - and the perfect foil for the zesty, piquant flavors of traditional Mexican chorizo. So, in honor of National Fajita Day, we’ve whipped up a fresh batch and mixed it with heaps of blistered veggies for a crowd-pleasing fajita dish that’s sure to satisfy.

4 Servings
II Difficulty
24 Ingredients
20 MIN Preparation
10 MIN Cooking
30 MIN Total Time
Unseasoned Plant-Based Protein Crumbles
Made With Longève

Unseasoned Plant-Based Protein Crumbles

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Two vegan chorizo fajita tacos in between a skillet of vegan chorizo fajitas and a bowl of guacamole
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INGREDIENTS

  • 1 ½ cups Longève Unseasoned Plant-Based Protein Crumbles
  • ¾ cup hot water
  • 3 Tbsp. vegetable oil
  • 2 cloves garlic, minced
  • 4 tsp. chili powder
  • 2 tsp. Paprika
  • 1 tsp. ground cumin
  • ¾ tsp. dried oregano
  • ¼ tsp. ground cinnamon
  • ¼ tsp. ground allspice
  • 1 tsp. salt
  • 1 Tbsp. apple cider vinegar*
  • ½ medium onion, sliced
  • 1 large red bell pepper, sliced into ¾-inch strips
  • 1 large green bell pepper, sliced into ¾-inch strips
  • 2 small zucchinis, cut into thick strips
  • Vegetable oil for sautéing
  • Flour tortillas
    Your favorite toppings:
  • Salsa
  • Guacamole
  • Sour Cream
  • Cotija Cheese
  • Lime Wedges
  • Cilantro

INSTRUCTIONS

  1. For the Chorizo: Combine Longève crumbles and ¾ cup hot water in a small bowl. Let stand to rehydrate for 5 minutes. Heat oil in a non-stick skillet over medium-high heat. Add rehydrated crumbles and minced garlic and cook, stirring frequently with a wooden spoon until mixture is golden brown, about 2 – 3 minutes.
  2. Add chili powder, paprika, cumin, oregano, cinnamon, allspice and salt. Cook for another minute or two. Add the apple cider vinegar and scrape up the browned bits on the bottom of the pan, mixing well to incorporate. Remove from heat and reserve.
  3. For the Veggies: Heat a large, well-seasoned cast iron skillet over a high flame until very hot. Add red and green peppers and cook, stirring occasionally until blistered in spots. Add a small drizzle of oil and continue to cook for another minute or two until peppers are crisp-tender. Season lightly with salt and turn out onto a baking tray to keep warm. Working in batches, cook the onion and zucchini until all are cooked. Return veggies to skillet, add chorizo and mix well to combine and heat through.
  4. To assemble the fajitas: Heat tortillas gently in a dry skillet or in the microwave and fill with the veggie-chorizo mixture, and top with whatever you choose, including salsa, guacamole, sour cream, cotija cheese, cilantro, and a squeeze of fresh lime.

*APPLE CIDER VINEGAR adds a touch of tanginess to balance out the spices and helps to make the chorizo tender and succulent.

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