One Pot Baked Fajita Rice
As you may know, I adore all things Tex-Mex. It’s hard to go wrong with plenty of veggies, black beans (the GOAT of all legumes), rice, gooey cheese, and a bit of tasty spice to bring everything to life. And this baked fajita rice has all of the above!
Best of all, it’s super easy to make, because everything cooks at the same time in a big baking dish (got to love a one pot meal). Just mix everything together – including raw veggies and uncooked rice! – and come back half an hour later to find your dinner has cooked itself. If that isn’t appealing, I don’t know what is.
All of my favourite vegetarian Tex-Mex recipes are easy to adapt, because you can usually swap in different vegetables if you like, and adjust the spice level to your preferences. Plus, you can top your meal with whatever you like – I served my baked rice with a couple of good dollops of sour cream and guacamole.
I’ve called this baked rice ‘fajita rice’, because it’s reminiscent of my favourite vegetarian fajitas, and it uses my favourite fajita veggies – peppers and red onion. Some mushrooms would also be great in this!
I also added some black beans for extra vegetarian protein, and swapped the tortilla that you’d usually use to wrap up your fajitas for some rice instead. If you’re bored of your usual fajitas, this is a great way to mix things up a bit!
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Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.
I love serving this baked rice with some extra toppings, like sour cream, guacamole, some chopped cilantro or spring onions, or sliced avocado. So remember to buy whatever toppings you’d like as well!
If needed, you can mix all the ingredients in advance, store in the fridge, then bake just before serving.
This baked rice can easily be reheated in the microwave until piping hot. Be aware that rice must be stored in the fridge as soon as it has cooled, for up to 2 days, and reheated thoroughly to avoid food poisoning.
This recipe already contains protein, carbs and vegetables, so it’s a full meal on its own. However, I love to serve it with some guacamole and sour cream on the side, to add interest. A green salad would also be a great side dish for this recipe.
Sure – just swap the mozzarella cheese for your favourite vegan cheese. The rest of the recipe is already vegan.
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Ahh, gnocchi! Adorable little potato dumplings that taste like little pillowy clouds – soft and fluffy, like little hugs for your mouth. I adore gnocchi cooked with all sorts of flavours, and this easy air fryer recipe involves:
Doesn’t it just sound irresistible?! It couldn’t be easier to make, and the classic Italian flavours are just incredible.
If you’re a regular reader here on Easy Cheesy Vegetarian, you might know that I’m not a fan of boiling gnocchi, and I usually cook it in a frying pan (see my instructions for frying gnocchi!). However, lately I’ve been experimenting with different methods – like baked gnocchi, and oven-roasted gnocchi. This time, I thought I’d use the air fryer!
I use my air fryer several times a week, and I love it. An air fryer is essentially just a mini oven, so whatever you can cook in an oven, you can cook in an air fryer instead (and vice versa) – but it’s a lot quicker when there’s a smaller space to heat up.
Cooking this pesto gnocchi in an air fryer means you can turn it on, leave it to do its thing for a while, and return to perfectly cooked gnocchi. It’s a lot less labour intensive than cooking the gnocchi in a frying pan, and it’s quicker than using the oven. Best of both worlds!
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Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.
If you don’t have an air fryer, you could cook this recipe in a regular oven instead, or in a frying pan on the stovetop.
My air fryer is the Ninja Foodi MAX air fryer, which I really love, and I use it several times a week. I love how it has two separate baskets, so you can cook small or large meals easily. One of the baskets was enough to cook this air fryer gnocchi.
Here’s the one I have on Amazon:
Ninja Dual Air Fryer
If you’re in the UK or Canada, click the link to see a local product.
You could easily mix up the gnocchi / vegetables / pesto in advance, then store the mixture in the fridge until you’re ready to air fry, just before serving.
I generally reheat any leftovers in the microwave. If you don’t have a microwave, you could also reheat in the air fryer or in a frying pan, but bear in mind that the sauce will dry up a bit if using these methods, so you may need to mix in a little water to freshen it up.
This recipe can be served on its own, without any additional side dishes. However, if you’d like to serve something on the side, a simple salad would be a great addition.
The post Air Fryer Gnocchi (with Pesto and Mozzarella) appeared first on Easy Cheesy Vegetarian.
22 Best Soup Recipes
avocado salad
Easy Vegetarian Chili
Stuffed Zucchini Boats
Butternut Squash Soup
Pickled Red Onions
Peanut Butter Jelly Bars (Vegan, Gluten Free)
SERIOUSLY FUDGY VEGAN & GRAIN-FREE BROWNIES WITH PEANUT BUTTER