Mixed vegetable fajitas

Mixed Vegetable Fajitas by Mina Goodman, RDN

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Category, Tags, , DifficultyBeginner

These delicious mixed veggie fajitas are packed with smoky paprika and cumin, offering your palate a flavorful bite. Enjoy these with your favorite toppings such as salsa and avocado slices.

Yields8 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
For the vegetable fajitas:
 8 corn or whole wheat flour small tortillas
 4 bell peppersred, yellow. orange and green - thickly sliced
 1 onionred, white or yellow - thickly sliced
 8 oz mushroomsuse button or portabello - thickly sliced
 3 cloves garlicminced
 2 tbsp vegetable or canola oil
 1 ¼ tsp chili powder
 ½ tsp smoked paprika
 ¾ tsp cumin
 ¾ tsp Celtic sea salt
Toppings:
 lime cut into wedges
 cilantrochopped leaves
 avocadoslices or mashed
 refried beanslow sodium and/or low fat
 salsa
 hot sauce
 low fat sour cream or plain Greek yogurt
To warm the tortillas, choose one of the following methods:
1

Method 1: Heat your oven to 350F (180C). Wrap the tortillas in aluminum 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:
2

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.

3

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.

Nutrition Facts

Serving Size 1 fajita

Servings 8

Ingredients

For the vegetable fajitas:
 8 corn or whole wheat flour small tortillas
 4 bell peppersred, yellow. orange and green - thickly sliced
 1 onionred, white or yellow - thickly sliced
 8 oz mushroomsuse button or portabello - thickly sliced
 3 cloves garlicminced
 2 tbsp vegetable or canola oil
 1 ¼ tsp chili powder
 ½ tsp smoked paprika
 ¾ tsp cumin
 ¾ tsp Celtic sea salt
Toppings:
 lime cut into wedges
 cilantrochopped leaves
 avocadoslices or mashed
 refried beanslow sodium and/or low fat
 salsa
 hot sauce
 low fat sour cream or plain Greek yogurt

Directions

To warm the tortillas, choose one of the following methods:
1

Method 1: Heat your oven to 350F (180C). Wrap the tortillas in aluminum 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:
2

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.

3

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.

Mixed Vegetable Fajitas by Mina Goodman, RDN
IngredientsDirections