Low Fat Vegetable Fajitas
Savor the vibrant flavors of these Low Fat Vegetable Fajitas, a healthy twist on a Tex-Mex classic bursting with color and taste. Featuring a medley of tender-crisp bell peppers, zucchini, mushrooms, and red onion seasoned with smoky paprika, cumin, and chili powder, this recipe packs bold flavor without packing on calories. The veggies are lightly cooked in a spritz of olive oil spray, keeping the dish light yet satisfying. Wrapped in warm, whole wheat tortillas and topped with fresh cilantro, lime juice, and optional dollops of non-fat Greek yogurt or salsa, these fajitas make the perfect guilt-free meal that’s ready in just 30 minutes. Ideal for vegetarians, health-conscious foodies, or anyone craving a quick and flavorful dinner loaded with wholesome ingredients.
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Recipe Information
Ingredients
- 1 spritz Olive oil spray
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Yellow bell pepper
- 1 medium Red onion
- 1 medium Zucchini
- 1 cup Button mushrooms
- 2 cloves Garlic cloves
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lime juice
- 6 small Low-fat whole wheat tortillas
- 2 tablespoons Fresh cilantro
- 0.5 cup Salsa (optional)
- 0.5 cup Non-fat Greek yogurt (optional)
Instructions
Slice the red, green, and yellow bell peppers into thin strips.
Cut the red onion into thin slices and slice the zucchini into half-moon shapes.
Clean the mushrooms and slice them into thin pieces. Mince the garlic cloves.
In a small bowl, mix the chili powder, ground cumin, smoked paprika, salt, and black pepper. Set aside.
Heat a large non-stick skillet over medium-high heat and add one spritz of olive oil spray to coat the pan.
Add the bell peppers, onion, zucchini, and mushrooms to the skillet. Cook for 6-7 minutes, stirring occasionally, until the vegetables are soft and slightly caramelized.
Add the minced garlic and spice mixture to the skillet. Stir well to evenly coat the vegetables with the spices. Cook for another 2 minutes.
Remove the skillet from heat and drizzle the lime juice over the vegetables. Mix to combine.
Warm the tortillas in a microwave or skillet according to package instructions.
To assemble the fajitas, add a generous portion of the cooked vegetables to each tortilla. Top with fresh cilantro and, if desired, salsa and non-fat Greek yogurt.
Fold the tortillas around the filling and serve immediately. Enjoy your delicious low-fat vegetable fajitas!
Nutrition Facts
Calories |
1149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 5174 mg | 225% | |
| Total Carbohydrate | 211.3 g | 77% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 44.1 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 508 mg | 39% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2727 mg | 58% | |
*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.
