Nothing makes me sadder than tossing out a squishy bell pepper or a half-eaten package of tofu. Okay, maybe I’m exaggerating. But it does tug at my heartstrings when I discover rotten produce hanging out in the back of my fridge. Into the trash it goes.
If you have a copy of our cookbook, Frugal Vegan, you might remember reading about something called a fridge triage box. The concept is simple: fill up a plastic bin in your refrigerator with produce and other perishables nearing their expiration dates and eat those items before anything else. A fridge triage box can be a super effective way to prevent food waste and, in turn, help you save money on groceries — if you actually use it.
When you’re faced with a mishmash of random veggies and protein, figuring out a way to combine them in a meal that tastes good can be challenging. That’s why we created this recipe for weeknight veggie fajitas. It’s the perfect way to use up leftover veggies and build a meal your family will love.
We call these “weeknight” veggie fajitas because they’re really simple to throw together after school or work when you don’t feel like putting much effort into dinner. However, they’re also fantastic to make on weekends if you want to empty your fridge before heading to the grocery store again.
We used bell pepper, tofu, onion, and avocado in ours. But the great thing about these fajitas is that you can choose your own adventure. Use whatever vegetables you have on hand! I imagine mushrooms, broccoli, cauliflower, carrot, and zucchini would all taste great folded into a warm corn tortilla. If you’re not a fan of tofu, swap it for black or refried beans. Just warm the beans up on the stove while you sauté your veggies. Done.
Weeknight Veggie Fajitas
These weeknight veggie fajitas are a quick, easy, and delicious way to use up leftover vegetables and build a dinner your family will love. Serve them solo or bulk up your plate with a side of Mexican rice and beans for a more filling meal.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 minutes
- Yield: 4 servings