Vegetable Fajitas
Sizzling with vibrant colors and bold flavors, these Vegetable Fajitas are a quick and healthy delight perfect for taco night or a meatless Monday feast. Featuring a medley of fresh bell peppers, red onions, zucchini, and mushrooms seasoned with smoky chili powder, cumin, and paprika, this recipe delivers a satisfying burst of spice in every bite. Tossed in lime juice and garnished with fragrant cilantro, the fajita filling is nestled inside warm flour tortillas for a flavorful, handheld dish that’s as fun to eat as it is easy to prepare. Ready in just 35 minutes, these veggie-packed fajitas are ideal for a weeknight dinner or festive gathering. Pair them with salsa, guacamole, or fresh lime wedges for the ultimate customizable experience. Keywords: vegetable fajitas recipe, healthy dinner, quick vegetarian meals, fajitas with bell peppers, easy skillet recipes.
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Recipe Information
Ingredients
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 1 medium red onion
- 1 medium zucchini
- 8 ounces mushrooms
- 3 tablespoons olive oil
- 2 cloves garlic
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 medium flour tortillas
- 0.25 cup fresh cilantro
Instructions
Slice the red, yellow, and green bell peppers into thin strips. Peel and slice the red onion into thin slices. Slice the zucchini into thin rounds. Clean and slice the mushrooms into thin cuts.
In a small bowl, mix together the chili powder, cumin, paprika, salt, and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the garlic cloves, minced, and saute for about 30 seconds until fragrant.
Add the sliced onions and bell peppers to the skillet. Cook for 5-7 minutes, stirring frequently, until the vegetables begin to soften.
Add the sliced zucchini and mushrooms to the skillet. Pour the remaining 1 tablespoon of olive oil over the vegetables and add the spice mixture. Stir well to coat the vegetables with the spices.
Continue to cook for another 5-7 minutes, stirring occasionally, until all the vegetables are tender-crisp but not mushy.
Add the lime juice and freshly chopped cilantro to the skillet. Stir everything well and remove from heat.
Warm the flour tortillas either in the microwave for 30 seconds or in a pre-heated dry skillet for about 1 minute on each side until they are soft and pliable.
Serve the vegetable mixture warm in the tortillas. Add extra lime wedges or salsa on the side if desired.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5375 mg | 234% | |
| Total Carbohydrate | 226.4 g | 82% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 35.5 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 643 mg | 49% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2998 mg | 64% | |
*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.
