Vegetarian Fajitas
Bursting with vibrant colors and bold flavors, these Vegetarian Fajitas are the perfect weeknight dinner or crowd-pleasing dish. Featuring a medley of fresh bell peppers, zucchini, red onion, and earthy mushrooms, all seasoned with a smoky blend of paprika, cumin, chili powder, and garlic, this recipe brings a tantalizing Tex-Mex twist to your table. Cooked in under 30 minutes, these sizzling veggies are perfectly charred to enhance their natural sweetness and finished with a refreshing squeeze of lime and a sprinkle of cilantro. Serve them on warm tortillas and customize with your favorite toppings—think creamy guacamole, zesty salsa, or tangy sour cream. Packed with wholesome ingredients and bold spices, these vegetarian fajitas are an easy, flavorful, and healthy recipe that everyone will love! Perfect for Meatless Mondays or anytime you’re craving a plant-based fajita feast.
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Recipe Information
Ingredients
- 3 medium Bell peppers (red, yellow, green)
- 1 large Red onion
- 1 medium Zucchini
- 200 grams Mushrooms
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Corn or flour tortillas
- 1 whole Fresh lime
- 2 tablespoons Fresh cilantro
- Optional toppings: sour cream, guacamole, shredded cheese, salsa
Instructions
Wash and dry all vegetables. Slice the bell peppers and red onion into thin strips. Cut the zucchini into matchstick-sized pieces, and slice the mushrooms evenly.
In a large mixing bowl, combine the smoked paprika, ground cumin, chili powder, garlic powder, salt, and black pepper. Add the olive oil and stir to form a seasoning paste.
Add the sliced vegetables to the bowl with the seasoning paste. Toss until all the vegetables are well coated with the seasoning.
Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the seasoned vegetables in a single layer. Cook for 10–12 minutes, stirring occasionally, until the vegetables are tender and slightly charred.
While the vegetables are cooking, warm the tortillas in a dry skillet over low heat or wrap them in aluminum foil and heat them in a 180°C (350°F) oven for 5 minutes.
Once the vegetables are cooked, remove them from the heat. Squeeze the juice of one fresh lime over the vegetables and sprinkle with chopped cilantro.
Serve the flavorful vegetable mixture on warm tortillas and add any optional toppings like sour cream, guacamole, shredded cheese, or salsa.
Fold the tortillas and enjoy your delicious vegetarian fajitas!
Nutrition Facts
Calories |
1163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 4688 mg | 204% | |
| Total Carbohydrate | 162.6 g | 59% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 43.9 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2855 mg | 61% | |
*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.
