Delicious Vegetarian Fajita Healthy
Savor the vibrant flavors of these "Delicious Vegetarian Fajitas"—a healthy, colorful twist on a Tex-Mex classic! Packed with an array of fresh vegetables, including bell peppers, zucchini, mushrooms, and red onion, these fajitas are seasoned to perfection with smoky paprika, chili powder, and cumin for a bold and zesty kick. Wrapped in warm whole wheat tortillas and topped with creamy avocado, fresh cilantro, and a squeeze of lime, each bite is a refreshing medley of taste and texture. Perfect for a quick weeknight dinner, this 30-minute, plant-powered recipe is as nutritious as it is delicious. Customize with a dollop of Greek yogurt or plant-based alternative for added creaminess, and enjoy a meal that's hearty, wholesome, and irresistibly satisfying!
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Recipe Information
Ingredients
- 3 medium-sized Bell peppers (red, yellow, green)
- 1 large Red onion
- 1 medium-sized Zucchini
- 200 grams Mushrooms
- 2 Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 Whole wheat tortillas
- 1 large Avocado
- 1 Lime
- 0.25 cup Fresh cilantro
- 0.5 cup Greek yogurt or plant-based alternative (optional)
Instructions
Wash all vegetables thoroughly.
Slice the bell peppers, red onion, and zucchini into thin strips.
Clean the mushrooms and slice them into bite-sized pieces.
Finely mince the garlic cloves.
Heat the olive oil in a large skillet over medium-high heat.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Add the bell peppers, onion, zucchini, and mushrooms to the skillet. Stir well.
Sprinkle the chili powder, smoked paprika, cumin, oregano, salt, and black pepper evenly over the vegetables. Stir to coat the vegetables in the spices.
Cook the vegetables for 8-10 minutes, stirring occasionally, until they are tender but still slightly crisp.
While the vegetables are cooking, slice the avocado and chop the cilantro. Cut the lime into wedges.
Warm the tortillas in a dry skillet or microwave for a few seconds until pliable.
To assemble, place a spoonful of the cooked vegetables onto each tortilla. Top with slices of avocado, a sprinkle of cilantro, and a squeeze of lime juice.
If desired, add a dollop of Greek yogurt or plant-based alternative for extra creaminess.
Serve immediately and enjoy your healthy vegetarian fajitas!
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 5382 mg | 234% | |
| Total Carbohydrate | 240.6 g | 87% | |
| Dietary Fiber | 50.2 g | 179% | |
| Total Sugars | 51.8 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 540 mg | 42% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 4338 mg | 92% | |
*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.
