Low Sodium Vegetable Fajitas
Enjoy a vibrant and heart-healthy meal with these Low Sodium Vegetable Fajitas, brimming with colorful bell peppers, zucchini, mushrooms, and red onions, all perfectly seasoned with flavorful low-sodium spices like smoked paprika and cumin. Cooked to tender-crisp perfection in just 15 minutes, this quick and easy vegetarian dish is ideal for a satisfying weeknight dinner or light lunch. Fresh lime juice adds a zesty twist, while optional toppings like creamy avocado and fresh cilantro enhance the taste for a customizable experience. Served in warm, low-sodium corn tortillas, these fajitas are a guilt-free way to enjoy Tex-Mex-inspired flavors without sacrificing health. Perfect for those looking for a low-salt recipe that's big on flavor, these fajitas are a delicious addition to your healthy eating routine!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Yellow bell pepper
- 1 medium Red onion
- 1 medium Zucchini
- 1 cup Mushrooms (optional)
- 1 teaspoon Garlic powder (low sodium)
- 1 teaspoon Smoked paprika (low sodium)
- 1 teaspoon Chili powder (low sodium)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Black pepper
- 1 lime Fresh lime juice
- 8 small Corn tortillas (low sodium)
- 2 tablespoons Fresh cilantro (optional)
- 1 medium Avocado slices (optional)
Instructions
Wash all vegetables thoroughly and pat them dry.
Slice the red, green, and yellow bell peppers into thin strips. Slice the red onion and zucchini into similar-sized strips. If using mushrooms, slice them thinly as well.
Preheat a large skillet or sauté pan over medium-high heat. Add the olive oil and let it heat up for about 1 minute.
Add the sliced vegetables (except the mushrooms, if using) to the skillet. Stir frequently for 5-7 minutes until they begin to soften but remain slightly crisp.
If using mushrooms, add them to the skillet after the other vegetables have cooked for 3 minutes. Continue stirring for another 3-5 minutes.
In a small bowl, mix together the garlic powder, smoked paprika, chili powder, cumin, and black pepper.
Sprinkle the seasoning mix over the cooking vegetables and stir to coat evenly. Cook for another 1-2 minutes, then remove the skillet from heat.
Squeeze fresh lime juice over the cooked vegetables and toss to combine.
Warm the corn tortillas by heating them in a dry skillet over medium heat for about 30 seconds per side or wrapping them in foil and placing them in a preheated 350°F (175°C) oven for 5 minutes.
Assemble the fajitas by spooning the seasoned vegetables onto the warm tortillas. Top with fresh cilantro and avocado slices, if desired.
Serve immediately and enjoy your low sodium vegetable fajitas!
Nutrition Facts
Calories |
1662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1995 mg | 87% | |
| Total Carbohydrate | 249.7 g | 91% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 43.5 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 511 mg | 39% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3938 mg | 84% | |
*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.
