Description
A flavorful and colorful vegetarian fajitas recipe featuring a medley of bell peppers, onions, and mushrooms seasoned with a homemade spice blend, perfect for a quick and healthy meal.
Ingredients
Scale
Seasoning Mix
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- tiny pinch cayenne pepper, optional
Fajita Veggies
- 2-3 tablespoons olive oil
- 1 large red bell pepper, seeded and sliced
- 1 large green bell pepper, seeded and sliced
- 1 large yellow bell pepper, seeded and sliced
- 1 medium red onion, sliced
- 8 ounce package cremini or button mushrooms, sliced
For Serving (choose any toppings you like)
- lime wedges
- corn or flour tortillas
- guacamole or sliced avocado
- pico de gallo or other salsa
- black beans
- Vegan Sour Cream
- Shreddable Vegan Mozzarella
Instructions
- Prepare seasoning mix: In a small bowl, combine all the spices, salt, and pepper for the seasoning mix. Set aside.
- Heat the oil: Warm 2 to 3 tablespoons of olive oil in a large cast iron pan over medium-high heat until hot.
- Sauté the vegetables: Add the sliced red, green, and yellow bell peppers, red onion, and mushrooms to the pan. Fry for about 1 minute while stirring frequently to begin softening the veggies.
- Add seasoning and cook: Sprinkle the seasoning mix over the vegetables and continue to cook for about 5 minutes, stirring frequently. The vegetables should be tender but still slightly crisp with some blackened spots.
- Serve: Remove the pan from heat and immediately serve the fajita veggies in small tortillas with lime wedges and your choice of toppings such as guacamole, pico de gallo, black beans, vegan sour cream, or vegan mozzarella.
Notes
- Nutritional information is an estimate and calculated only for the fajita veggies with seasoning mix; additional toppings and tortillas will change the calorie and nutrient content.
- For an oil-free version, use a few tablespoons of water as needed in the pan and omit the olive oil.
- Feel free to use any color combination of bell peppers, such as two green and one red or orange pepper for variety.
- For vegan chicken fajitas, substitute mushrooms with vegan chicken strips like those from the Gardein brand.
- To keep this recipe gluten free, serve the fajitas on corn tortillas instead of flour tortillas.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
