Crock Pot Vegetarian Fajita Mix

crock pot vegetarian fajita mix

I really should take better advantage of my crock pot.  I am trying out some new crock pot recipes after an awesome request from a reader.  I am working on some more, I promise!  I honestly got hooked on the crock pot after this recipe and it was one of those a-ha moments like “why have I never taken advantage of this before??” So, with that said, there will be more in the crock pot series coming up!  Today’s recipe is  for vegetarian fajita mix!  It is bell peppers, onions, black and pinto beans, corn, and salsa.  So good, so easy, and so adaptable!  We made ours into quesadillas and they were delicious.  But, you could easily turn these into burritos, put it over rice, and you guessed it … fajitas!

peppers and onions in crock pot

So, my original recipe made a LOT of fajita mix.  Which would be great if you have a big family, but with just being the two of us, it was enough for endless quesadillas.  So, to spare you eating fajita mix for the next week straight, I cut the recipe down.  : ) Cutting it down meant I only needed a half a can each black and pinto beans.  You could use half a can of each and freeze the other half, or you could just stick to one type of bean and use the whole can.  I will leave that one up to you.

veggie crock pot fajita mix

This is only a 4 hour crock pot recipe.  There isn’t any meat or anything that really needs to cook for very long.  You probably could easily add meat to this recipe, but I didn’t feel the need for it.  It was plenty filling on it’s own.  We took our fajita mix and put it into quesadillas with a little cheese and they were DIVINE.  I topped half with guacamole and half with sour cream (I know, I know, living on the wild side).  They would also be amazing topped with cilantro avocado dip!  

crock pot vegetarian fajitas_edited-1

Crock Pot Vegetarian Fajita Mix
Author: 
 
A healthy vegetarian fajita mix made right in the crock pot. Perfect to put into quesadillas, burritos, or over a bed of rice!
Ingredients
  • 2 bell peppers, sliced
  • 1 onion, sliced
  • 1 clove garlic, minced
  • ½ cup salsa
  • 1 can (15 ounce) diced tomatoes
  • 1 cup corn kernels (canned, frozen, or fresh)
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon paprika
  • ½ teaspoon chili powder
  • ½ tablespoon lime juice
  • ½ can (15 ounce) black beans
  • ½ can (15 ounce) pinto beans (or do a full can of either black or pinto beans and leave the other out)
Instructions
  1. In a crock pot, combine all ingredients except the beans. Cook on low for 4 hours.
  2. Add beans and cook on low for 30 minutes.
  3. Serve in a quesadilla, burrito, or over a bed of rice!

crock pot peppers and onions

What is your favorite way to use your crock pot?  What types of dishes do you make in it?  Let me know in the comments below and help me get inspired!!

much love,

Heather

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4 Comments

  1. Oh I just recently fell in love with my crockpot again this year after snubbing my nose against it for the longest time. It’s hard to beat the convenience and food can still taste so good if you do it right. Your fajita filling looks great and I bet it’s such a wonderful thing to have around to put in so many dishes. My favorite crock pot soup is a creamy turkey wild rice soup and I also love it for pulled pork!

    1. Emily, Thank you so much! I totally agree with you, I was sort of “snubbing my nose” at mine too. But, I think I am hooked now. It is so easy and can be totally delicious! I plan on doing a lot more crock pot recipes coming up! The creamy turkey wild rice soup sounds FABULOUS! Yum!

    1. Hannah,

      Thank you so much!! I hope you enjoy it! I’m trying to get more into my crock pot so this was my first attempt! I am hoping to get some more crock pot recipes up soon : )

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