I love this recipe for Mixed Vegetables Fajitas! What's not to love? This quick and easy recipe can be whipped up real quick and customized with lots of delicious options. Cook and serve directly to the table with all the sides. Yum!
I also love being that girl. You know the one. You see her sitting happily in the Mexican restaurant browsing over the menu (as if she doesn't already know), and then she does it. She is brave enough to order fajitas. I find it both embarrassing and exciting when the loudly popping, sizzling and steaming skillet is brought to my table, along with a chorus of colourful side dishes. The whole restaurant looks up to see what all the ruckus is about, and everyone ooos and aahs over the noisiest dish you can order. So c'mon.. be that person and check out this amazing Mixed Vegetables Fajitas recipe!
Then the real fun begins, squee! Layer each delicious tortilla with just the right proportions of sautéed veggies, refried beans, avocado, salsa, hot sauce, and a squeeze of lime for good measure. And by right proportions, I mean way too much so the stupid little tortilla can't wrap all the way around the veggies, and you are forced to hoover the thing as quickly as possible, because if the tortilla can't hold it all, maybe your mouth can. Inevitably, the sauce starts dripping down your arms, dirty napkins are everywhere, and success, one fajita down, much more deliciousness to go. Chug back your margarita not caring if veggie juices get all over the glass, and roll up your sleeves for round 2.
Sounds like a good 'ol romantic dinner. Romantic in that having a moment with your dish kind of way, not with whoever is across the table from you, who is most likely appalled by now... Unless they were smart enough to order the fajitas too. Smart date.
Did I just describe your perfect Valentine's Day dinner? What, I didn't!? Shocker. So you have two options. Option 1: order the damn fajitas anyways. Option 2: woo said date (or your romantic self) with homemade fajitas, because then who cares if you are caught with sauce dripping down your arms, it could be a great excuse for a romantic bubble bath. See! Bet you didn't see that one coming.
To Make Mixed Vegetable Fajitas:
Warm the tortillas. There are two methods to do this:
Method 1: Heat your oven to 350F (180C). Wrap the tortillas in aluminium foil, and pop them in the oven for 15-20 minutes until heated through.
Method 2: If you have a gas stove, turn on a flam and using tongs put a tortilla directly over the flame. Turn continually to evenly toast the tortilla, flip and repeat on the other side. About 20 seconds per side. Repeat with the remaining tortillas.
To Make the Vegetable Fajita Filling:
Serve the skillet directly to the table on a heat-safe rest, or present the filling in a bowl. Make fajitas by topping a warm tortilla with the hot vegetable mix, and any toppings you desire.
Mixed Vegetables Fajitas
For the vegetable fajitas:
- 8 corn or flour small tortillas
- 4 bell peppers (red, yellow, orange, green, your choice!), thickly sliced
- 1 red, white, or yellow onion, thickly sliced
- 8 oz button mushrooms, thickly sliced
- 3 cloves garlic,, minced
- 2 tablespoons light oil,, (such as vegetable or canola)
- 1 ¼ teaspoons chili powder
- ¾ teaspoon cumin
- ¾ teaspoon salt
- ½ teaspoon smoked paprika
To warm the tortillas, choose one of the following methods:
- Method 1: Heat your oven to 350F (180C). Wrap the tortillas in aluminium foil, and pop them in the oven for 15-20 minutes until heated through.
- Method 2: If you have a gas stove, turn on a flam and using tongs put a tortilla directly over the flame. Turn continually to evenly toast the tortilla, flip and repeat on the other side. About 20 seconds per side. Repeat with the remaining tortillas.
To make the vegetable fajita filling:
- Heat the oil in a large skillet or frying pan over medium-high heat. When hot, add in the peppers, onions, chili powder, cumin, salt, and smoked paprika. Stir often to evenly cook the veggies until the peppers just being to soften, about 5 minutes.
- Add in the mushrooms and garlic and continue to cook for another 5-7 minutes until the mushrooms have reduced in size, and the peppers have softened but aren't mushy. Crank the heat for the last minute if you want to get a real sizzle going on. Serve the skillet directly to the table on a heat-safe rest, or present the filling in a bowl. Make fajitas by topping a warm tortilla with the hot vegetable mix, and any toppings you desire.