Easy Veggie Fajitas
Bursting with vibrant colors and bold flavors, these Easy Veggie Fajitas are the perfect weeknight dinner solution for vegetarians and veggie-lovers alike. This quick and healthy recipe features a medley of bell peppers, red onions, zucchini, and hearty Portobello mushrooms, all seasoned with a smoky homemade spice blend of chili powder, cumin, and paprika. Sautéed to tender-crisp perfection and finished with a zesty splash of lime, these sautéed vegetables are served in warm whole wheat tortillas and can be customized with your favorite toppings, like creamy avocado, tangy salsa, or shredded cheese. Ready in just 30 minutes, these fajitas are a flavorful, nutritious, and family-friendly meal that makes Meatless Mondays a breeze. Perfect for those seeking easy vegetarian recipes, quick weeknight dinners, or healthy Tex-Mex options!
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Recipe Information
Ingredients
- 3 medium Bell peppers (red, yellow, green)
- 1 large Red onion
- 1 medium Zucchini
- 2 large Portobello mushrooms
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh lime juice
- 8 small Whole wheat tortillas
- 0.25 cup Fresh cilantro (for garnish)
- 1 as needed Optional toppings: avocado, salsa, sour cream, shredded cheese
Instructions
Wash and dry all the vegetables. Cut the bell peppers into thin strips, slice the red onion into thin wedges, and chop the zucchini into half-moon slices. Remove the stems from the Portobello mushrooms and slice them into thick strips.
In a small bowl, mix the chili powder, cumin, paprika, garlic powder, salt, and black pepper to create the spice blend.
Heat a large skillet or cast-iron pan over medium-high heat. Add the olive oil and let it heat up for about 30 seconds.
Add the sliced vegetables to the skillet and sprinkle the spice blend evenly over them. Stir well to coat the veggies in the spices.
Sauté the vegetables for 8-10 minutes, stirring occasionally, until they are tender but still slightly crisp.
Squeeze the fresh lime juice over the cooked vegetables and stir to combine. Remove from heat.
Warm the tortillas in a dry skillet or microwave until soft and pliable.
To assemble, place a generous scoop of the cooked vegetables onto the center of each tortilla. Add your desired toppings, such as avocado slices, salsa, sour cream, or shredded cheese.
Garnish with fresh cilantro and serve immediately. Enjoy your easy veggie fajitas!
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5710 mg | 248% | |
| Total Carbohydrate | 267.6 g | 97% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 49.6 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 4088 mg | 87% | |
*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.
