Prep Time: 10 mins | Cook Time: 7 mins | Total Time: 17 mins | Servings: 8
Fajita veggies are a favorite at home. I love serving this when I have guests coming over. I am obsessed with this vegetarian fajita made with mushrooms, onions, broccoli, and peppers.
I especially love this vegetarian fajita. They are incredibly easy to throw together, flavorful, healthy, and a snap to make. You got to love the crisp tender marinated veggies. I love meat, but there is something about this vegetarian fajita that I cannot resist! The marinated veggies are wrapped in soft flour tortillas. For garnish, I love to add a little avocado, salsa, and cheese.
Make this Fajita Veggies in just twenty minutes and enjoy a healthy meal that your entire family will love!
⅓ c. olive oil
1 red bell pepper, seeded and cut into strips
1 large onion, peeled, halved, and sliced
1 green bell pepper, seeded and cut into strips
8 oz. baby portobello mushrooms, sliced
½ tsp onion powder
1.5 tbsp chili powder
¾ tsp cumin
1 head broccoli, cut into bite-size pieces
½ tsp garlic powder
½ tsp paprika
Flour tortillas, (optional)
Queso fresco, cotija, cheddar, or Monterey jack
Lime juice, (optional)
Sour Cream, (optional)
Salt and freshly ground black pepper
How to make Fajita Veggies
Step 1: Place the onions, bell peppers, broccoli, and mushrooms in a large bowl. Mix well until combined.
Step 2: Whisk the oil and spices in a glass measuring cup. Then, pour this on top of the veggie mixture. Toss well.
Step 3: In a hot large cast-iron skillet or wok on medium-high heat, add the marinated vegetables and cook for about 5 to 7 minutes, stirring until just tender. To taste, season with salt and pepper.
Step 4: Into warmed tortillas, spoon the marinated veggies. If desired, top with cheese, avocado, lime juice, cilantro, and sour cream.
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
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