Longève Original 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.
View PDF version with nutrition facts.
Ingredients
- 1.5 cups (2 oz) Longève Original Crumbles
- 3 Tbsps. 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” strips
- 1 large green bell pepper, sliced into ¾” 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, etc.
Instructions
- For Chorizo: Combine Longève crumbles and ¾ 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.
- Add spices and salt and cook for another minute or two. Add the vinegar and scrape up the browned bits on the bottom of the pan, mixing well to incorporate. Remove from heat and reserve.
- For Veggies: Heat a large, well-seasoned cast iron skillet over a high flame until very hot. Add 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, continue to cook the remaining vegetables until all are cooked. Return veggies to skillet, add chorizo and mix well to combine and heat through.
- To assemble 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.
