Cabbage and Mushroom Fajitas
Transform your weeknight dinner with these vibrant and flavor-packed Cabbage and Mushroom Fajitas! This veggie-forward recipe combines tender slices of sautéed mushrooms and cabbage with the smoky richness of smoked paprika, chili powder, and ground cumin. Colorful bell peppers and onions add a sweet, caramelized touch, while a splash of soy sauce and fresh lime juice ties it all together with a tangy, umami twist. Perfectly nestled in warm tortillas, these fajitas are as satisfying as they are simple to prepare, coming together in just 35 minutes. Serve with avocado slices and fresh cilantro for a deliciously fresh garnish. Whether you're vegetarian, vegan, or just looking for a lighter, nutrient-packed alternative to traditional fajitas, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 White or yellow onion, thinly sliced
- 3 Garlic cloves, minced
- 1 Red bell pepper, thinly sliced
- 1 Green bell pepper, thinly sliced
- 2 cups White button or cremini mushrooms, sliced
- 2 cups Green cabbage, thinly sliced
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 2 tablespoons Soy sauce or tamari (for gluten-free version)
- 1 tablespoon Fresh lime juice
- 8 Flour tortillas (or corn tortillas for gluten-free version)
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
- 1 Avocado, sliced (optional, for garnish)
Instructions
Heat a large skillet or cast-iron pan over medium heat. Add the olive oil and let it heat for about 30 seconds.
Add the sliced onion to the pan and sauté for 3-4 minutes, or until softened and slightly golden.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the red and green bell peppers to the pan and cook for an additional 3-4 minutes, stirring occasionally, until they begin to soften.
Add the sliced mushrooms to the skillet and cook for another 5 minutes, stirring occasionally, until the mushrooms are tender and release their juices.
Toss in the sliced cabbage and cook for 3-4 minutes, or until the cabbage wilts slightly but still retains some crunch.
Sprinkle the smoked paprika, ground cumin, and chili powder over the vegetable mixture, and stir well to coat evenly.
Drizzle the soy sauce or tamari over the vegetables, and stir to distribute the flavor. Cook for another 2 minutes, allowing the sauce to blend with the spices.
Remove the skillet from heat and squeeze the lime juice over the fajita mixture. Stir gently to combine.
Warm the tortillas in a dry skillet or wrap them in foil and heat them in the oven at 350°F (175°C) for 5 minutes.
To assemble the fajitas, spoon the cabbage and mushroom mixture onto the warmed tortillas. Garnish with chopped cilantro and sliced avocado, if desired.
Serve immediately and enjoy this vibrant, veggie-packed meal!
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1076 mg | 47% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 8.7 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 152 mg | 12% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 775 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
