Vegetarian Artichoke Fajitas
Elevate your weeknight dinner game with these vibrant and flavorful Vegetarian Artichoke Fajitas! Packed with tender artichoke hearts, a medley of crisp bell peppers, and savory red onion, this recipe delivers bold Tex-Mex flavors without a hint of meat. A smoky blend of chili powder, cumin, and paprika infuses the sautéed vegetables and artichokes with an irresistible spice. Wrapped in warm flour tortillas and topped with fresh lime juice, cilantro, salsa, or creamy sour cream, these fajitas are as customizable as they are satisfying. Ready in just 30 minutes, this easy vegetarian recipe is perfect for busy families or meatless Mondays while being a great source of plant-based goodness.
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Recipe Information
Ingredients
- 2 cups Canned artichoke hearts
- 1 Red bell pepper
- 1 Green bell pepper
- 1 Yellow bell pepper
- 1 Red onion
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 Flour tortillas
- 1 Lime, cut into wedges
- 0.25 cup Fresh cilantro, chopped (optional)
- 0.5 cup Salsa (for serving)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Drain and rinse the canned artichoke hearts, then pat them dry with a paper towel. Cut each artichoke heart into quarters and set aside.
Slice the red bell pepper, green bell pepper, yellow bell pepper, and red onion into thin strips.
In a large skillet, heat the olive oil over medium-high heat.
Add the minced garlic to the skillet and sauté for about 30 seconds, or until fragrant.
Add the sliced bell peppers and red onion to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender but still crisp.
Add the quartered artichoke hearts to the skillet and gently toss with the vegetables.
Sprinkle the chili powder, ground cumin, paprika, salt, and black pepper over the vegetables and artichokes. Stir well to coat evenly and cook for an additional 3-4 minutes, until the spices are fragrant.
Warm the flour tortillas in a dry skillet or microwave. Keep them covered with a clean towel to stay warm.
To assemble the fajitas, fill each tortilla with a generous portion of the artichoke and vegetable mixture. Optionally, garnish with a squeeze of fresh lime, a sprinkle of chopped cilantro, salsa, and sour cream.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 4933 mg | 214% | |
| Total Carbohydrate | 247.9 g | 90% | |
| Dietary Fiber | 48.2 g | 172% | |
| Total Sugars | 30.3 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 923 mg | 71% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2595 mg | 55% | |
*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.
