Soy-Free Vegetable Fajitas
Colorful, vibrant, and bursting with bold flavors, these Soy-Free Vegetable Fajitas are the perfect weeknight dinner for anyone seeking a healthy, allergy-friendly option! Packed with an assortment of rainbow-colored bell peppers, zucchini, mushrooms, and red onion, this fajita recipe features a zesty marinade of chili powder, ground cumin, paprika, and garlic powder, creating a smoky and spicy essence that pairs beautifully with the fresh vegetables. Served on warm corn tortillas and topped with creamy avocado and fresh cilantro, these fajitas are a satisfying plant-based dish that’s naturally gluten-free and easy to customize. Ready in just 30 minutes, this quick and nutritious meal is ideal for family gatherings or casual entertaining. Perfect for vegetarians and anyone looking for soy-free recipes, these fajitas prove that wholesome can also be delicious!
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Recipe Information
Ingredients
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Yellow bell pepper
- 1 large Red onion
- 1 medium Zucchini
- 2 cups Button mushrooms
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 medium Lime
- 8 small Corn tortillas
- 0.25 cup Fresh cilantro (optional)
- 1 large Avocado
Instructions
Wash all the vegetables thoroughly under running water.
Slice the red, green, and yellow bell peppers into thin strips and set aside.
Cut the red onion into thin slices and slice the zucchini into half-moons. Clean and slice the button mushrooms evenly.
In a large mixing bowl, combine olive oil, chili powder, ground cumin, paprika, garlic powder, sea salt, and black pepper. Mix well to create a spice marinade.
Add the sliced vegetables to the marinade. Toss until all the vegetables are evenly coated with the spice mixture.
Heat a large cast-iron skillet or non-stick pan over medium-high heat. Once hot, add the marinated vegetables to the pan.
Cook the vegetables for 8-10 minutes, stirring occasionally, until they are tender but still slightly crisp. Avoid overcooking to maintain their vibrant colors and texture.
While the vegetables are cooking, warm the corn tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side or wrapping them in aluminum foil and heating them in a low oven (200°F) for 5-7 minutes.
Once the vegetables are cooked, squeeze the juice of one lime over the skillet and toss gently to combine.
Prepare the avocado by slicing or mashing it, depending on your topping preference.
Assemble the fajitas by placing the cooked vegetables onto the warmed tortillas. Top with fresh avocado slices or mash, and garnish with fresh cilantro if desired.
Serve immediately and enjoy your soy-free vegetable fajitas!
Nutrition Facts
Calories |
1474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3187 mg | 139% | |
| Total Carbohydrate | 203.8 g | 74% | |
| Dietary Fiber | 49.0 g | 175% | |
| Total Sugars | 37.8 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3898 mg | 83% | |
*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.
