Every month my husband’s office assigns someone to bring bi-weekly lunches. Lunch is every other Monday during an office meeting. That person can make lunch, have lunch catered, assign a potluck or ask everyone to bring their own lunch.
January just happened to be my husband’s month. It always fun (and a little nerve wracking) to provide a meal for around 10 people when I’m used to cooking for two. Yes, I always make enough food for leftovers, but feeding 10 people is much different. So we have to be creative!
In the past we have done chili, soup and salad, and tacos. For one of the weeks in January, we decided to make Vegetarian Crock Pot Fajitas. It’s easy (although there are a lot of ingredients for serving) and people can choose what they like or don’t like to put on their own meals. We try to provide enough food for people to eat all week if they would like. This makes it super easy for me since I don’t have to make lunch all week for my husband.
Since we were making this for a large group of people to eat several times, I tripled the recipe below. That’s 3 onions and 9 peppers! I wasn’t even sure it would all fit into my Crock Pot, but after an hour or so of cooking, the peppers start to cook down and fit comfortably in the pot.
I also used a prepackaged fajita seasoning that I have from Costco. I will list how you can make your own fajita seasoning and replace my prepackaged seasoning below.
This was a huge hit by the way! Many people in the office are apprehensive about eating a lunch completely meat free, but they did it and enjoyed it! We also served it with easy refried beans and Spanish rice.
Vegetarian Crock Pot Fajitas
1 Onion, halved and sliced
3 Peppers, seeded and sliced
1 tbsp oil
1 ½ tbsp fajita seasoning*
½ tsp garlic powder (my fajita seasoning does have garlic, but I like to add a tad more)
salt and pepper to taste
- Spray Crock Pot with nonstick spray.
- Place all ingredients into Crock Pot and mix until veggies are coated with oil and spices.
- Cook 4 – 6 hours on Low or 2 hours on High.
- Serve with warm tortillas and additional/optional ingredients.
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon white sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin