Locked

Zesty Cinco De Mayo Vegan Fajita Burgers - Dump and Go Dinner

Plan This Recipe Print

Zesty Cinco De Mayo Vegan Fajita Burgers - Dump and Go Dinner

Kristi
The Cook
4 Servings
13 Ingredients
4 Comments

Whether it’s May 5th or you have a hankering for a taste of fajitas, this spicy veggie burger aims to please. Packed with an assortment of peppers, onion, and cilantro they are a little flavor fiesta just waiting to happen.

4 Servings
13 Ingredients
4 Comments

Ingredients

  • 2 cups Meat Substitute Crumbles
  • 1 ½ teaspoons Cumin
  • 1 teaspoon Thyme, Dried
  • ¼ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 2 teaspoons mince Garlic, Cloves
  • ¼ cups dice Onion
  • ½ cups dice Bell Pepper, Green
  • ½ cups dice Bell Pepper, Red
  • 1 tablespoon seed and dice Jalapeño
  • ½ teaspoons Cayenne Pepper Sauce
  • ¼ cups chop Cilantro, Fresh
Serving Day Ingredients

Containers

Supplies

  • Parchment Papers
  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

Awesomeness Awaits

Get access to this amazing freezer cooking content when you log in or sign up as a member!

Make From Frozen Serving Day Directions

Stovetop

Awesomeness Awaits

Get access to this amazing freezer cooking content when you log in or sign up as a member!

Make It Now Cooking Directions

Awesomeness Awaits

Get access to this amazing freezer cooking content when you log in or sign up as a member!

Nutrition Facts

  • Not available.

4 Comments

Join the discussion
    1. They are incredible, if I do say so myself. 😉 Our whole family (including two toddlers, 3 and almost 2) gobbled them up gleefully. You know that’s a win!

  1. I tried these last night and I must have done something wrong. My patties formed just fine, but they suck to the pan (the same pan I use for frying everything, including the Zucchini Carrot Fritters – which were out of this world!). Also when I tried to flip them they fell apart. I tried adding more oil to my pan, and nothing seemed to work. So, I just mashed everything together, cooked it a few more minutes and served on a bed of lettuce and topped with cheese & sour cream, then set out tortilla chips for everyone to dig in. I quadrupled the batch, so I just divided what was left among freezer bags, still in mush form. I think I’ll serve it in tortillas, burrito style, or just use to make quesadillas. The flavor was great! I just couldn’t figure out how to cook them right. Do they have to be preformed and frozen first? I always make the recipes double (or more) and serve it for dinner that night, then freeze the rest for future meals. Any thoughts on where I may have gone wrong?

    1. Hmmm..Well, I’m so glad you were able to figure something out to be able to eat them. Great ingenuity! I had mine both ways (pre-frozen and after-frozen). The only thing I can think is just a difference in the wetness of our ingredients. Next time that happens, I’d just add in breadcrumbs or even oats to make the patties a little drier. Or add an egg or egg substitute to make it bind more, depending on the reason for them falling apart. Hope that helps!

Leave a Reply

Your email address will not be published.