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Fajitas with Medallions

Well seasoned Ensemble Medallions are roasted in the oven, then wrapped in warm tortillas. Top them with all of your favorite fajita fixings for a quick and easy meal.

Photo of plate full of Fajitas and tortilla on the side.

Cooking Instructions:

  1. In a large bowl place cut Ensemble Medallions, olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, sugar, bell peppers and onion; mix until well-blended and evenly coated
  2. Heat oven to 450F
  3. Line a large baking tray with parchment paper; add the Ensemble Medallion mix in a single layer
  4. Roast 10 minutes, then remove the sheets, stir the veggies then return to the oven and roast another 10 minutes until tender; spoon nicely into a bowl or platter and set aside somewhere warm
  5. Meanwhile, heat the flour tortillas over an open flame until warm and slightly charred on both sides; place in a tortilla warmer or wrap in a napkin and place onto a plate
  6. Serve alongside sliced avocados, vegan sour cream, vegan tomato salsa and chopped cilantro


  • 8 ea Ensemble Medallions, cut into strips
  • 2 Tbsp olive oil
  • 2 Tbsp chili powder
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 Tbsp salt
  • 1 tsp sugar
  • 1 ea red bell pepper, julienne
  • 1 ea green bell pepper, julienne
  • 1 ea onion, julienne
  • 12 ea large flour tortillas
  • 3 ea avocados, sliced
  • 2 cups vegan sour cream
  • 2 cups vegan tomato salsa
  • 1 cup cilantro, chopped
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