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 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
For the vegetable fajitas:
8corn or flour tortillas
4bell peppersred, yellow, orange, and green - thickly sliced
1onionred, white, or yellow - thickly sliced
8ozmushroomsuse button or portabello - thickly sliced
3cloves garlicminced
2tbspvegetable oil
1 ¼tspchili powder
½tspsmoked paprika
¾tspcumin
¾tspsalt
Toppings:
lime cut into wedges
cilantrochopped leaves
avocadoslices or mashed
refried beans
salsa
hot sauce
low fat sour cream or plain Greek yogurt
To make the vegetable fajita filling:
1
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 begin to soften, about 5 minutes.
2
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. 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.
To warm the tortillas, choose one of the following methods:
3
Method 1: Heat your oven to 350F. 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 flame 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.
Ingredients
For the vegetable fajitas:
8corn or flour tortillas
4bell peppersred, yellow, orange, and green - thickly sliced
1onionred, white, or yellow - thickly sliced
8ozmushroomsuse button or portabello - thickly sliced
3cloves garlicminced
2tbspvegetable oil
1 ¼tspchili powder
½tspsmoked paprika
¾tspcumin
¾tspsalt
Toppings:
lime cut into wedges
cilantrochopped leaves
avocadoslices or mashed
refried beans
salsa
hot sauce
low fat sour cream or plain Greek yogurt
Directions
To make the vegetable fajita filling:
1
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 begin to soften, about 5 minutes.
2
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. 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.
To warm the tortillas, choose one of the following methods:
3
Method 1: Heat your oven to 350F. 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 flame 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.
