Prep Time: 10 mins | Cook Time: 7 mins | Total Time: 17 mins | Servings: 8
This is a must if you love vegetables and fajita. A guilt-free dish that you can make with pantry staples in no more than seventeen minutes! Flavorful and healthy, this Fajita Veggies sure will always be a huge hit!
Who says you need meat to make a satisfying dish? These meatless fajitas with crisp-tender marinated vegetables do not need any meat to impress. So good even your pickiest eaters will enjoy every bite! To serve, spoon the veggie mixture in soft tortillas and top with your favourite toppings like cheese, avocado, lime juice, cilantro, and if desired, sour cream. If you have leftover corn or black bean salsa, these will be a great addition as well!
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. Mix well.
Step 2: Add the oil and spices into a glass measuring cup and mix until combine. Pour this on top of the vegetable mixture and stir.
Step 3: On medium-high heat, heat a large cast-iron skillet or wok. Add in the marinated vegetables once hot and cook for about 5 to 7 minutes, stirring until just tender. To taste, season with salt and pepper.
Step 4: Into the warmed tortillas, spoon the vegetable 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. Mix well.
Step 2: Add the oil and spices into a glass measuring cup and mix until combine. Pour this on top of the vegetable mixture and stir.
Step 3: On medium-high heat, heat a large cast-iron skillet or wok. Add in the marinated vegetables once hot and cook for about 5 to 7 minutes, stirring until just tender. To taste, season with salt and pepper.
Step 4: Into the warmed tortillas, spoon the vegetable mixture, and top with cheese, avocado, lime juice, cilantro, and sour cream.
