Chinese or Mexican? Have both. Skip the delivery and make this mashup of two takeout classics – fajitas and stir-fried rice. This meal is super easy to make and comes together quickly, which is perfect for a weeknight meal. You can use store-bought microwaveable rice or any leftover cooked rice you have on hand. I’ve found that stir-fry dishes are great for day-old rice as the cooking liquids reinvigorate the grains, which usually go dry in the fridge. Quick, easy, and cheap, fusion food might just be your new favorite cuisine.
Vegan Mexican Stir-Fry Recipe
Ingredients
- 1/2 can kidney beans, drained and rinsed
- 1/2 courgette cut into strips
- 2 handfuls of frozen spinach
- 1 handful of frozen broccoli
- 5 mushrooms, sliced
- 1/2 bell pepper, sliced
- 1/2 onion, diced
- 1 tomato, diced
- 1 tablespoon tomato puree
- 1/2 teaspoon garlic paste
- 1 teaspoon cajun seasoning
- juice of 1/2 lime
- salt and pepper
- 1 teaspoon olive oil
- 1 packet of rice or 2 tortilla wraps
- 1/2 avocado (optional, to serve)
Instructions
- Heat a pan on medium heat then add 1 tsp olive oil.
- Add the onion and sautee until translucent, then add the courgette.
- Meanwhile, microwave-steam the broccoli and spinach until almost cooked.
- Add the mushrooms, broccoli, spinach, peppers and kidney beans to the pan and continue to sautee.
- Briefly take the pan off the heat and add roughly 1/4 cup of boiling water, tomato puree, garlic paste and all the seasonings, then return the pan to the heat to allow the water to evaporate.
- Microwave the rice and serve with the avocado and squeeze of lime.
- Enjoy!
This recipe was republished with permission from Basil and Vogue.
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Summary
Recipe Name
Mexico Meets China In This Spicy Vegan Stir-Fry
Author Name
Basil and Vogue
Published On