Delicious option for “Meatless Monday”
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September is National Cholesterol Awareness month. I’m so excited to partner up with Mazola® Corn Oil again to share a quick and easy weeknight dinner option that also happens to be vegetarian! A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com. To hear more about this yummy recipe, read below!
If you haven’t seen my other recipes with Mazola, Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health.
Since I love cooking and finding ways to make better-for-you swaps, I have three great swaps to share with you for this recipe! The first is swapping in Mazola Corn Oil for another oil or butter. Plus, Mazola has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications., so it makes for a great oil for fajitas! My other swaps are using brown rice or corn tortillas instead of flour tortillas and black beans instead of meat. The result is still a delicious meal your family will love!
If you’re interested in making my Veggie Fajita recipe, read on below for the recipe, which includes a homemade fajita seasoning instead of a package! It’s always a good idea to control your own sodium intake!
VEGGIE FAJITAS
Ingredients
Fajita Seasoning
1 T. chili powder
1 t. each- cumin, ancho chili powder, garlic powder, paprika, onion powder, salt
1/2 t. each- oregano, black pepper
(Optional- 1/2-1 t. cayenne pepper for extra spice)
Fajitas
8 mini sweet peppers, cored & sliced thin
1 medium onion (red, white, or yellow), sliced thin
1 medium tomato, sliced & halved
2 T. Mazola Corn Oil
Fajita seasoning mix
1 can black beans, drained & rinsed
1/2-1 cup corn (per your preference, fresh, frozen, or canned)
(Optional 1 jalapeño)
8 corn tortillas, warmed OR 4 cups brown rice
Whatever toppings you like- guacamole, cilantro, lime, Greek yogurt or sour cream, tomato, etc.
Instructions
- Warm corn oil in large skillet, cast iron preferred.
- Add peppers, onion, tomato, jalapeño, and fajita seasoning and mix.
- Stir often until tender & onions are translucent, ~5 min.
- Add beans and corn, allow to warm through, ~3 min.
- If you want a sizzle or char, turn to high heat for 1-2 min. Be sure to hold long enough to get golden, but check often to make sure they don’t burn.
- To serve, add mixture to tortillas or on top of brown rice.
- Top with favorite toppings and enjoy!
The name of the game with these fajitas is that you can use whatever you want in them. You like only green peppers? Great. USE THEM! You prefer pinto beans? By all means, make the swap! Just be sure to continue to reduce saturated fats and cholesterol in your meals easily with simple swaps, such as substituting butter with Mazola Corn Oil! You can find it at retailers near you.
