Prep Time: 10 mins | Cook Time: 7 mins | Total Time: 17 mins | Servings: 8
Flavorful, healthy, easy, and quick to make Fajita Veggies made with mushrooms, broccoli, onions, and peppers. Prep these fajitas in no more than ten minutes and serve in under twenty minutes topped with cheese, avocado, lime juice, cilantro, and sour cream.
These satisfying fajitas don’t need meat to impress. Great on its own and better when topped with your favourite toppings. This is the best fajitas you’ll ever make. Make this with your choice of veggies, some oil, and spices. Quickly cook the marinated veggies, then stuffed them in soft tortillas. I like mine with a slice of cheese and avocado. Freaking delicious and seriously the best meal that is perfect for everyone!
Ingredients
1 large onion, peeled, halved, and sliced
1 red bell pepper, seeded and cut into strips
1 green bell pepper, seeded and cut into strips
1 head broccoli, cut into bite-size pieces
8 oz. baby portobello mushrooms, sliced
⅓ c. olive oil
1.5 tbsp chilli powder
¾ tsp cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
Salt and freshly ground black pepper
Flour tortillas, (optional)
Queso fresco, cotija, cheddar, or Monterey jack cheese (optional)
Avocado, (optional)
Lime juice, (optional)
Cilantro, (optional)
Sour Cream, (optional)
How to make Fajita Veggies
Step 1: Place the onions, bell peppers, broccoli, and mushrooms in a large bowl and mix well.
Step 2: Combine the oil and spices in a glass measuring cup. Pour this over the vegetable mixture and stir well.
Step 3: On medium-high heat, heat a large cast-iron skillet or wok. Add the marinated vegetables once the oil is hot and cook for about 5 to 7 minutes until tender, stirring. To taste, season with salt and pepper.
Step 4: Into warmed tortillas, spoon the mixture and top with cheese, avocado, lime juice, cilantro, and sour cream.
Nutrition Facts:
Calories: 131kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 54mg | Potassium: 474mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1501IU | Vitamin C: 100mg | Calcium: 52mg | Iron: 1mg
Ingredients
- 1 large onion, peeled, halved, and sliced
- 1 red bell pepper, seeded and cut into strips
- 1 green bell pepper, seeded and cut into strips
- 1 head broccoli, cut into bite-size pieces
- 8 oz. baby portobello mushrooms, sliced
- ⅓ c. olive oil
- 1.5 tbsp chilli powder
- ¾ tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- Salt and freshly ground black pepper
- Flour tortillas, (optional)
- Queso fresco, cotija, cheddar, or Monterey jack cheese (optional)
- Avocado, (optional)
- Lime juice, (optional)
- Cilantro, (optional)
- Sour Cream, (optional)
Instructions
Step 1: Place the onions, bell peppers, broccoli, and mushrooms in a large bowl and mix well.
Step 2: Combine the oil and spices in a glass measuring cup. Pour this over the vegetable mixture and stir well.
Step 3: On medium-high heat, heat a large cast-iron skillet or wok. Add the marinated vegetables once the oil is hot and cook for about 5 to 7 minutes until tender, stirring. To taste, season with salt and pepper.
Step 4: Into warmed tortillas, spoon the mixture and top with cheese, avocado, lime juice, cilantro, and sour cream.
