Quinoa Fajitas

5 from 4 votes

These Quinoa Fajitas are a fun twist on the classic! Toss veggies, chicken, and quinoa in the slow cooker and let it work its magic. Just shred the chicken, layer into warm tortillas, and top with cheese, sour cream, cilantro, and lime for an easy, tasty dinner.

Prep Time30

Cook Time4

Total Time4 30

Course: Dinner

Cuisine: American, Mexican

Keyword: Quinoa Fajitas

Servings: servings

Author: Chelsea Lords

Cost: $9.73

Equipment

Crock-Pot 6-quart, see note 1

Ingredients

Cooking spray
1 cup uncooked quinoa
3/4 pound (11 ounces) boneless, skinless chicken thighs or breasts, optional, see note 2
1-1/2 cups frozen corn or 1 can corn
1 (15.25-ounce) can black beans drained and rinsed
2 (14.5-ounce) cans fire-roasted crushed tomatoes undrained
1 cup chicken stock or broth or vegetable broth
2 cups sweet potatoes peeled and chopped into 1/2-inch pieces
1-1/2 cups thinly sliced sweet bell peppers I use 1/2 an orange pepper and 1/2 of a red one
1 fajita seasoning mix see note 2
Tortillas flour or corn
Toppings as desired see note 3

US - Metric

Instructions

Thoroughly rinse the quinoa in a fine-mesh sieve. Drain and rinse black beans. Peel and dice the sweet potato (small pieces to cook in time!). Thinly slice the pepper(s) and cut the long pepper strips in half lengthwise.
Generously spray the slow cooker with cooking spray or insert a liner. Combine quinoa, chicken (see note 1; be sure to cut each breast into 4–5 even pieces and each thigh into 3–4 even pieces), corn, black beans, crushed tomatoes, chicken stock, sweet potatoes, and peppers in the slow cooker. Add fajita seasoning mix or seasonings listed in note 3. Gently stir everything together and submerge the chicken below everything else.
Cook 3-1/2 to 4 hours on high, watching carefully so the quinoa doesn’t burn (avoid opening the slow cooker and checking—this disrupts the heating). I don’t recommend cooking on low; the quinoa gets too mushy. Cook until the chicken shreds and the quinoa has popped. Remove chicken and thinly slice or shred with two forks. Gently stir everything together and taste for seasonings, adding salt and pepper as needed.
Spoon filling into charred or warmed (see note 3) tortillas and top with optional toppings. For me, fresh lime, fresh cilantro, sour cream, and Cheddar cheese are must-have toppings!

Notes

Note 1: I tested this recipe in a pressure cooker/Instant Pot; it was too mushy, and the chicken was undercooked. I’d stick with a slow cooker for this recipe!

Note 2: I’ve found thighs remain the most tender, but breasts can be used. Cut thighs or breasts into smaller pieces before adding to the slow cooker so they cook through in time. For a vegetarian meal, leave out chicken and use vegetable stock/broth. Make this recipe vegan by following the previous suggestions and using non-dairy toppings.

Note 3: Make your own fajita seasoning mix! Here’s the blend to use instead of a packet:

2 teaspoons ground chili powder (use McCormick for less heat)
1 teaspoon each: paprika, fine sea salt, granulated sugar, ground cumin
1/2 teaspoon each: onion powder, garlic powder
1/8 teaspoon: ground cayenne pepper (increase or decrease depending on heat preference)

You can make this recipe in bulk and put in individual-serving packets. Scoop out 1 tablespoon for each packet.

Note 4: Toppings: shredded sharp Cheddar cheese, low-fat sour cream, cilantro, fresh lime, chopped avocado or guacamole, and/or cherry tomatoes.

Note 5: Here’s how I char the tortillas (optional):

Spray both sides of the tortillas with cooking spray. I use an olive oil-based spray (canola works as well).
Very lightly char each side of the tortilla over an open flame on the stovetop. If you don’t have an open flame, warm for 10–15 seconds in a skillet.
Immediately remove the tortilla from the heat and fold in half. Place under a towel and repeat until all tortillas are charred.

Nutrition Note: Nutritional information was calculated using corn tortillas.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Keep tortillas separate to avoid sogginess. Reheat the filling and assemble when ready to eat.

Nutrition