Vegan Potatoes & Pepper Fajitas

This is a fun casual meal to share with a group. Everyone makes their own taco with any combination of toppings they like. Serve black beans and rice along with this to expand the meal.  

  • 4-5 red potatoes, sliced
  • 2 cups vegetable broth plus water
  • ¼ teaspoon salt
  • 1-2 tablespoons oil or vegetable broth 
  • 1 onion, sliced
  • 1-2 cloves garlic, minced
  • 2 Poblano peppers, seeded, sliced 
  • 2 jalapeño peppers, seeded, sliced 
  • 1-2 teaspoons a grill seasoning
  • Pre-made or packaged corn or flour tortillas

Place potatoes in saucepan with vegetable broth and water to cover. If vegetable broth is not salted, add salt to the cooking water. Boil until tender but not falling apart. Drain and set aside.  Bring a large skillet to medium-high heat, and add oil or vegetable broth. Sauté onion, garlic, Poblano peppers and jalapeño until tender crisp. Add potato slices and grill seasoning to skillet. Cook until potatoes are golden brown. Place on heated platter and serve.  Take a warm tortilla and fill with the potato mixture. Additional topping ideas include: Black beans, avocados, salsa, Pico de Gallo, fresh chopped tomatoes, fresh jalapeño, diced onions, shredded lettuce or shredded cabbage.


Poblano chiles are usually not very hot and very tasty. Their flavor improves with cooking.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.