Dairy-Free Vegetable Fajitas
Savor the vibrant flavors of these Dairy-Free Vegetable Fajitas, a quick and healthy dinner option bursting with colorful bell peppers, tender zucchini, hearty portobello mushrooms, and zesty spices. Perfect for anyone following a plant-based or dairy-free lifestyle, this recipe is a breeze to prepare, with just 15 minutes of prep and 15 minutes of cook time. The vegetables are sautéed to perfection with a bold, smoky spice mix featuring chili powder, cumin, and smoked paprika, then tucked into warm corn tortillas for a naturally gluten-free meal. Customize your fajitas with fresh cilantro, a squeeze of lime, or add your favorite toppings like guacamole or salsa for an extra burst of flavor. Ideal for weeknight meals or a fun dinner gathering, these fajitas deliver wholesome, crowd-pleasing deliciousness in every bite.
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Recipe Information
Ingredients
- 3 whole Bell peppers (red, yellow, green)
- 1 whole Red onion
- 1 whole Zucchini
- 2 whole Portobello mushrooms
- 2 whole Garlic cloves
- 2 tablespoons Olive oil
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 8 pieces Corn tortillas (dairy-free)
- 0.25 cup Fresh cilantro (optional)
- 1 whole Lime
Instructions
Wash and prepare all vegetables. Slice the bell peppers, red onion, and zucchini into thin strips. Remove the stems from the portobello mushrooms and slice them thinly as well.
Mince the garlic cloves and set them aside.
In a small bowl, mix together chili powder, ground cumin, smoked paprika, ground coriander, salt, and black pepper.
Heat a large skillet or cast-iron pan over medium-high heat. Add the olive oil to the pan, allowing it to heat for 1-2 minutes.
Add the sliced vegetables (bell peppers, onion, zucchini, and mushrooms) to the pan. Stir frequently and cook for 5-6 minutes until the vegetables are tender but still slightly crisp.
Sprinkle the spice mix over the vegetables, along with the minced garlic. Stir well to ensure the vegetables are evenly coated. Cook for an additional 2-3 minutes to let the spices bloom and coat the veggies.
Warm the corn tortillas in a dry skillet or directly over a low flame on a stovetop for about 20 seconds on each side, turning with tongs to prevent burning.
Fill each tortilla with the cooked vegetables and garnish with freshly chopped cilantro, a squeeze of lime juice, or your favorite dairy-free toppings like guacamole or salsa if desired.
Serve immediately and enjoy your dairy-free vegetable fajitas!
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4455 mg | 194% | |
| Total Carbohydrate | 256.7 g | 93% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 46.7 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3292 mg | 70% | |
*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.
