Mixed Vegetables Fajitas
A super fun, delicious and healthy meal that takes just 30 minutes, start to finish.
Servings: 8 fajitas
Ingredients
- 8 corn or flour tortillas
- 2 tablespoons light oil (such as vegetable or canola)
- 4 bell peppers (red, yellow, orange, or green) sliced
- 1 red, yellow, or white onion thickly sliced
- 1 ¼ teaspoons chili powder
- ¾ teaspoon cumin
- ¾ teaspoon salt
- ½ teaspoon smoked paprika
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
Optional toppings:
- Lime wedges
- Cilantro, roughly chopped
- Avocado, sliced or mashed
- Refried Beans (check to make sure they are vegan)
- Salsa
- Hot sauce
- My Favourite Guacamole
- Sour Cream of My Dreams (page 207 in Fuss-Free Vegan)
- Melty Stretchy Gooey Vegan Nacho Cheese (or other vegan cheese)
Instructions
Heating up the tortillas:
- 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 flame, and using tongs put a tortilla directly over the flame. Turn the tortilla continually until it begins to brown, then flip and repeat with the other side. Abou 20 seconds per side. Repeat with remaining tortillas.
To make the vegetable fajita filling:
- Heat the oil in a large skillet over medium-high heat. When hot, add in the peppers, onions, chilli powder, cumin, salt, and smoked paprika. Stir often while the peppers cook until the just begin 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 are tender. Crank the heat for the last minute if you want to get a real sizzle going on. Serve directly from the skillet or in a large bowl. Top tortillas with the hot vegetable fajita filling and any sides as desired.
Nutrition
Calories: 171kcal
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