Fajita Veggies (Easy, Flavorful & Better Than Takeout)
These fajita veggies are quick, flavorful, and perfect for an easy weeknight meal. Bell peppers, mushrooms, and onions are cooked until tender and lightly charred, then tossed with a simple blend of spices. Serve the sizzling veggies in warm tortillas with your favorite toppings, or add them to burritos or bowls.
Servings: 4
Ingredients
For the fajita veggies:
- 1 - 2 tablespoons light oil (such as canola, vegetable, or avocado oil)
- 3 bell peppers (any color, I like a mix) sliced into strips
- 1 large onion (white, yellow, or red) sliced into strips
- 8 oz button or cremini mushrooms sliced
Fajita Seasoning:
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ¾ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ¼ teaspoon black pepper
- 1 tablespoon lime juice
For the Fajitas:
- 8 small flour or corn tortillas warmed
- Toppings of choice: avocado, guacamole, salsa, hot sauce, refried beans, black beans, shredded lettuce, vegan sour cream, vegan cheddar cheese, lime wedges, or cilantro.
Instructions
- Cook the peppers and onion: Heat 1 tablespoon (15 ml) of oil in a large skillet over medium-high to high heat. Add the bell peppers and onion and cook for 5 - 10 minutes, stirring only occasionally, until softened and lightly charred in spots.Tip: For the best char, use a large skillet and avoid stirring too often.
- Add the mushrooms: Add more oil (if needed) and the mushrooms. Continue cooking for 5 - 10 minutes, stirring occasionally, until the mushrooms are browned and the vegetables are tender.
- Season the veggies: Sprinkle over the chili powder, cumin, salt, smoked paprika, garlic powder, oregano, and black pepper. Stir well and cook for 1 - 2 minutes, until fragrant and evenly coated. Remove from heat, then squeeze over the lime juice. Toss to combine.
- Serve: Serve hot in warm tortillas with your favorite toppings.
Notes
How to warm tortillas: If you have a gas stove, hold one tortilla at a time with metal tongs and toast over the open flame. Or warm tortillas in a dry skillet over medium heat for 30 - 60 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for about 10 minutes.
Oil-free option: Sauté the vegetables in a splash of water or broth instead of oil. You won’t get the same char, but the flavor will still be great.
Gluten-free option: Use corn tortillas and ensure all toppings are gluten-free.
Mushrooms: You can omit the mushrooms if preferred, though they add a nice savory, “meaty” texture.
Add protein: Turn this into a full meal by serving with black beans, refried beans, tofu, or your favorite plant-based protein.
Storage: Store leftover veggies in an airtight container in the fridge for up to 4 days. Reheat in a hot skillet for the best texture, or microwave until warmed through.
Nutrition
Serving: 1 serving of fajita veggies (without tortilla or toppings) | Calories: 89kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 462mg | Potassium: 545mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3228IU | Vitamin C: 118mg | Calcium: 39mg | Iron: 1mg
Find it online:
https://itdoesnttastelikechicken.com/mixed-vegetables-fajitas/Scan the QR code for updates, tips, and to ask me any questions!
