Crockpot Veggie Fajitas


With only a few minutes prep, you can have delectable Crockpot Veggie Fajitas simmering away. A flavorful, satisfying meal that's full of protein, even without the meat.


With hot summer-like days finally appearing, heating up the kitchen cooking is the last thing we want to do. To the rescue? The humble Crockpot, or slow cooker as some like to call it now. I remember my mom getting her first Crockpot back in the 70's, so no matter what it's called now, it will always be a Crockpot to me. <3

I love using my Crockpot all year long. And why not? It makes cooking super easy. You just dump everything in, and in a few hours you have a delicious meal waiting for you to serve.


These fajitas couldn't be easier to make, and are full of colorful bell peppers, onions, tomatoes, and green chilies. They are spiced just like their meat filled cousin and are so flavorful, that you wont miss the meat at all!

Add some black beans for protein, (I use canned) and your favorite fajita toppings, mix up a margaritas, and have your own little fiesta!


Today is Multicooker Monday, a group I belong to that meets once a month, to make sure we post recipes using some of our favorite small appliances, such as the Instant Pot, Crockpot, Sous Vide, and more. Make sure to check out what everyone else made, after the recipe below.


Printable recipe

Crockpot Veggie Fajitas

Ingredients

1 large green bell pepper, seeded and cut into strips
1 large red bell pepper, seeded and cut into strips
1 large yellow or orange bell pepper, seeded and cut into strips
1 medium onion, (I used a red onion) peeled, cut in half lengthwise, and cut into strips
3 roma tomatoes, chopped
1 - 4 ounce can diced green chilies
1 tablespoon pure olive oil
2 teaspoons cumin
1 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 - 15 ounce can black beans

Directions

Lightly grease bottom and sides of crockpot.
Add all of the ingredients, except beans, to the crockpot and mix well.
Cook on low for 4-6 hours, or high for 2 hours.
When fajitas are done, heat black beans in a small saucepan with salt, garlic powder, and onion powder to taste.
Serve fajita veggie mix with beans and warmed tortillas, (I used corn tortillas) and your favorite toppings, such as avocado, chopped cilantro, fresh squeezed lime juice, salsa, etc.



NOTES:
  • Want to make this recipe even easier then it already is? Use a bag of frozen peppers and onion mix instead of fresh.
  • Like your fajitas spicy? Up the heat factor by adding red pepper flakes to taste while cooking, or serve your fajitas with chopped jalapenos and/or hot sauce on the side.
  • Serving Suggestion: Try serving fajita mixture over rice or quinoa and make a fajita bowl instead!
  • Leftovers can be stored in the refrigerator in an air-tight container for up to 3 days.



We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group.


Multicooker Monday June 2020: 
Recipes using Small Kitchen Appliances



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April
8 Comments

8 comments:

  1. What a colorful dish! A feast for eyes and mouth!

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  2. A perfect meatless Monday meal. I use my crockpot year round too.

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    Replies
    1. Thank you Wendy, I'd be lost without my crockpot.

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  3. Love this idea - such a great way to get your fajita veggies tender without all the effort of monitoring them super closely!

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    Replies
    1. I love how easy it is cooking them in the crockpot!

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  4. Amazing how fresh and crisp these look even though they were cooked in a crock pot!

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    Replies
    1. My husband was skeptical when he first seen it, but said he loved how they turned out so crisp/tender. They were perfect!

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