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.
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.
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.
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.
Serving Size 1 fajita