Vegetarian Fajita Pasta

It’s been a while since I’ve features a pasta recipe. Pasta is always my immediate go-to whenever I’m looking for a cheap inexpensive meal. But sometimes regular old spaghetti or alfredo can get old.

This Vegetarian Fajita Pasta is my take on combining fajitas with pasta. Swap the tortillas for penne pasta and you have yourself the best Mexican dish for dinner.

This recipe doesn’t take a long time to prepare, and it doesn’t take a lot to make either. What really brings this recipe together are the spices. I opted to make my own fajita seasoning (you can get store bought too). In the past, I have always used store bought fajita/taco seasoning mix. But lately, I’ve been wanting to minimize how much added salts from processed foods I’ve been using for my recipes.

Vegetarian Fajita Pasta

This Fajita Pasta is a vegetarian take on your favorite Mexican dish.
Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins
Course: Main Course, Vegetables | Cuisine: American, Mexican, Vegetarian
Keyword: Fajita, Mexican, Pasta, Vegetarian
Servings: 4 servings

Ingredients
5 cups cooked Penne Pasta
2 green bellpeppers
1 yellow bellpepper
1 orange bellpepper
1/2 of a red onion diced
1 cup chopped white muhsrooms
1 tbsp Sour Cream
1/4 cup shredded mozzarella cheese
1/4 cup water

Fajita Seasoning
1 tbsp chili powder
1 tbsp garlic powder
1 tsp crushed red pepper powder
1 tsp onion powder
2 tsp salt

Instructions
1. Bring a pot of lightly salted water to a boil and cook penne noodles until soft.
2. Drain noodles and set aside
3. Finely slice your bell peppers, then add to a wok with your diced onions and chopped mushrooms
4. Allow veggies to become tender stirring ocassionally
5. In a separate mixing bowl, combine your spices for your fajita seasoning
6. Combine your cooked noodles with your veggies, adding in your fajita seasoning. Stir until everything is evenly mixed.
7. Add your small cup of water to evenly combine spices and allow to simmer for 5 minutes
8. Take your sour cream and combine in with pasta to add extra creaminess
9. Remove from heat and allow to sit for an additional 5 minutes for flavors to settle

Loaded Breakfast Quesadilla

Who the hell craves quesadillas for breakfast? This girl!

I’ve been on a quesadilla kick ever since I made those Black Bean Quesadillas a couple of weeks ago. Usually for breakfast I like to keep it pretty simple. I tend to stick to quick, ready to grab, and go options. But on this day, I had time to do a little extra before heading out for work.

I love a filling breakfast, and this quesadilla was nothing short of that. I wanted to make sure I added my usual favorite ingredients that I normally include in my Loaded Veggie Omelets.

If you’d like to give this quesadilla an extra kick, try it with some salsa or even avocado on the side. But, trust me when I say that it gives this breakfast quesadilla some extra flavor. The options are limitless.

Loaded Breakfast Quesadilla

This breakfast quesadilla is loaded with spinach, mushrooms, and eggs to guarantee a filling breakfast.
Prep Time: 5 mins | Cook Time: 5 mins | Total Time: 10 mins
Course: Breakfast | Cuisine: American
Keyword: Breakfast, Eggs, Quesadilla, Vegetarian
Servings: 1 serving

Ingredients
2 small flour tortillas
2 eggs
1 tbsp Sprinkle of Fiesta Shredded Cheese Blend or more to your liking
1/3 cup chopped spinach
1/3 cup chopped mushroom
1 tsp vegetable oil

Instructions
1. In a mixing bowl, take your two eggs and scramble
2. In a small pan, lightly coat with vegetable oil and cook chopped spinach and mushrooms. Allow mushrooms to become slightly tender and spinach slightly wilted
3. Add eggs into the pan with your veggies and begin to stir until eggs and veggies are mixed
4. Once eggs are cooked, set aside
5. Take one flour tortilla and lay flat onto the frying pan. Apply shredded cheese on top.
6. Take your scrambled egg and veggie mixture and apply to the tortilla
7. Sprinkle another layer of shredded cheese on top
8. Apply second tortilla and flip over to allow the second tortilla to brown as well

Notes
You can add as little or as much cheese and veggies to this recipe as you like.
If you prefer a toastier tortilla you can allow both sides to cook a little longer

Crispy Fried Cauliflower Wings

One thing that I miss as a vegetarian is fried chicken. Occasionally, I find myself craving fried chicken or just wanting some chicken tenders from Chic-Fil-A. So I knew that I needed to give fried cauliflower wings a try.

I will admit that creating this dish was a first for me. I wasn’t entirely sure where to begin to create cauliflower wings, so I pulled up a ton of Pinterest and Youtube recipes. But you guys know me…I’m lazy.

Most of the recipes I found had so many spices and different ingredients that I needed to add to my mixture, and it became discouraging. So I used what I had in my pantry and I must say, it turned out pretty well.

You’d be surprised to see that I didn’t use any flour as most other cauliflower wings recipe have called for. I would suggest adding flour to the ingredients if you plan to eat this on a second day. The flour gives it an extra crunch. If you choose to opt for using flour like myself, you can double up on the “dry” ingredients.

Crispy Fried Cauliflower Wings

These crispy fried cauliflower wings are a perfect substitute for your classic chicken wing.
Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr
Course: Appetizer, Main Course, Side Dish, Snack | Cuisine: American
Keyword: Cauliflower, crispy fried cauliflower wings, Vegetarian
Servings: 4 servings

Ingredients
1 head of cauliflower
1 cup plain bread crumbs
1 tbsp garlic powder
1 tbsp onion powder
1 tsp olive oil
1 tsp salt and pepper
1 cup Red Hot’s Sauce

Instructions
1. Preheat your oven to 400°F
2. Cut your head of cauliflower into small florets. Have a nonstick baking sheet ready to lay your cauliflower wings
3. In a small mixing bowl, add you salt, pepper, garlic powder, onion powder, and bread crumbs
4. In a separate bowl, add your hot sauce and olive oil
5. Begin dipping your cauliflower wings into the bowl of hot sauce, and then dip into your other bowl with dry ingredients
6. Repeat this step if you’d like a crispier taste
7. Line cauliflower wings onto the baking sheet flatly and add into the oven for 30-45 minutes. Flip cauliflower over halfway between

Notes
You can use frozen cauliflower florets as well but will need to thaw out first
You can use flour in addition to the breadcrumbs if you’d like a crispier taste