It’s fajita night! Fajitas were on regular rotation for our family dinners growing up. It was a meal which pleased all of us as as we could assemble our own plates, simply adding what we liked to our tortillas. I had pretty simple tastes back then and was happy with just chicken (with a teeny bit of spice) and a few slices of pepper, maybe some salsa if I was feeling adventurous. Sour cream and grated cheddar were usually on the table too.
I still love fajitas, though these days they look a little different. Now I like my fajitas brimming with good stuff so I get a little bit of everything in each mouthful…and probably all over my face and hands…..
The chicken has been replaced by my sweet & smoky tempeh (no fajita seasoning packets required) and there’s a lot more colour and flavour going on.
This time I introduced a black bean-lime dip to the mix. A good slather on my corn tortillas before loading them with the other fixings really took this meal up a notch. This is another nice one to add to your dip repertoire for simply serving with pita and crudités too.
I finished my fajitas with a dollop of creamy coconut yogurt, a sprinkle of spring onions and fresh coriander and an extra squeeze of lime. Perfect!
Ingredients
- Sweet & Smoky Tempeh:
- 1 225g/8oz pkg Tempeh, thinly sliced
- 1 Tbsp Oil
- 3 Tbsp Tamari
- 2 Tbsp Maple syrup
- 1 Tbsp Tomato purée OR puréed chipotles in adobo sauce (for more heat)
- 3/4 tsp Chipotle chili powder
- Black Bean-Lime Dip:
- 1-1/2 C/1 Can Cooked black beans
- 2 Green onions, diced
- 1 Clove of garlic
- 1/4 tsp- 1/2 tsp Salt
- 1/4 tsp Cumin
- 1/4 C Lime juice
- Handful of fresh coriander
- Sautéed Vegetables:
- 1/2 Tbsp Oil
- 1 Green, red & yellow pepper, sliced
- 1 Red onion, sliced
- 12 x Small corn tortillas (or flour tortillas)
- To serve:
- Non-dairy yogurt
- Fresh coriander
- Chopped green onions
- Sliced avocado, etc.
Instructions
- Whisk together all the ingredients for the tempeh marinade then pour over the sliced tempeh arranged in a large, flat dish. Cover and refrigerate for at least an hour.
- For the dip:
- Process all ingredients in a food processor until smooth. Transfer to a bowl and set aside
- Heat a large pan over medium-high heat and add the tempeh in a single layer (no need for oil as there is oil in the marinade). Cook for 4-5 minutes on one side,or until brown, flip and cook for a further 4 minutes.
- Meanwhile, heat the remaining 1/2 Tbsp oil in another pan or wok over medium-high heat.
- Add the peppers and onions and cook, stirring, for approx 5 minutes or until vegetables are tender-crisp.
- Warm the tortillas in a dry pan or in the oven wrapped in foil.
- Spread the warm tortillas with a layer of black bean-lime dip, load with sautéed vegetables, tempeh and whatever toppings you like.
These Sweet & Smoky Tempeh Fajitas are just the thing for fun meal with friends or family.
What was your favourite family meal growing up?
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That looks great and I’m always looking for more tempeh recipes to try!
Glad you like the look of it Jo! I have quite a few tempeh recipes on the blog if you’re looking for some 😉
these look delicious - interesting that you weren’t so interested in the cheese and sour cream as a child - I always went for the cheese - though in my family it was tacos rather than fajitas. Fajitas always seems very exotic to me probably because I have eaten them very rarely. The tempeh sounds heavenly to me and the dip is a brilliant addition to keep everything together.
Nope. Never liked cheese! I love homemade vegan cheese now though. Rather bizarre I know!
It all looks lovely!
Thanks Elaine!
Looks incredibly delicious Emma! I loooove Mexican flavors and I know I would devour several of these. I’m especially drooling over those beans with the lime, sounds SO good. I think lemon or lime juice makes everything taste better and brighter. I remember eating fajitas my whole life up until I went vegan, crazy how different things are now, insanely crazy, but I’m grateful.
Thank you Brandi. You and me have really similar tastes me thinks! I always have a bowlful of lemons and limes on the counter. A little fresh juice or zest can make such a difference to a dish.
We have fajitas and burritos regularly growing up too. Like you, my fillings have changed with time, but I still love them. Your sweet and smoky version sounds great!
They’re such a good one for families I think. Kids like to make their own food…and eat with their hands!
These look absolutely amazing! I love the combination of flavors.
I just found your lovely site through tastespotting. I’m a huge fan of tempeh and these look delicious!
Welcome to Coconut and Berries Vanessa! I’m happy you found me
And hurrah for tempeh lovers!
This is some seriously tantalizing food, Emma!
Thank you Jennifer!
Those look so good! Your tempeh looks like it’s cooked to perfection, I’m totally going to have myself a little fajita party tonight, thanks for the inspiration.
Yay fajita party! There’s something about fajitas which make it feel like a fiesta when eating them 😉