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Vegetarian Fajitas With Brown Rice and Quinoa


  • 1 Cup Quinoa I use Ancient Harvest Organic Tri-Color Harmony Blend - no rinsing or soaking needed
  • 1 Cup Brown Rice follow package directions - instant rice not recommended

For the corn/black bean mixture

  • 1 15 ounce can Black Beans - rinsed
  • 1 15 ounce can corn - drained
  • 1 Bell peppers in your color of choice I used a red, yellow and green tri-color pepper - diced
  • 3 Green onions/Spring onions - both white and green parts - chopped
  • 1/2 Cup mushrooms optional - diced
  • 1/2 tsp Cumin
  • 1 tsp Chili Powder
  • 1 TBSP Olive Oil

Peppers and Onions

  • 3 Bell peppers in your color of choice - sliced
  • 1 Large onion - sliced into slivers
  • 1 TBSP Olive oil



Brown Rice and Quinoa

  • Cook Brown Rice and Quinoa according to package instructions. Set aside.

Bell Peppers and Onions

  • Saute bell peppers and onions in olive oil over medium heat or in a foil pouch on the grill until onions are translucent and peppers are soft and tender.
  • Set aside.

Black Beans and Corn

  • In a skillet on medium heat, saute corn, mushrooms, green onions and bell peppers until peppers are soft. Approx. 5 - 8 minutes
  • Turn heat down to low.
  • Stir in rinsed black beans, cumin and chili powder and simmer, stirring often, for 3 - 5 minutes or until black beans are hot.
  • Add brown rice/quinoa mixture and mix together.

Arrange Fajitas


You can add taco sauce, salsa, etc to your fajita before wrapping.
Add in banana peppers and/or jalapenos for even more flavor!