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The chicken has been replaced by my sweet & smoky tempeh (no fajita seasoning packets required) and there’s a lot more colour and flavour going on.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!
- 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.
- 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?