Yummy Vegan Fajitas
Bursting with vibrant colors and bold flavors, these Yummy Vegan Fajitas are a plant-based twist on the classic Tex-Mex favorite, perfect for a quick and healthy dinner. Packed with a medley of sautéed bell peppers, zucchini, red onion, and mushrooms, all coated in a smoky garlic-infused marinade, these fajitas are as satisfying as they are nutritious. The vegetables are cooked to tender perfection with slight caramelization, creating a rich and savory taste in every bite. Wrap them in warm tortillas and garnish with fresh cilantro, creamy avocado, or a dollop of vegan sour cream for the perfect finishing touch. With just 15 minutes of prep and 15 minutes of cooking time, this crowd-pleasing recipe is ideal for busy weeknights or a fun weekend dinner. Perfect for vegans and non-vegans alike, these fajitas are a flavorful celebration of plant-based goodness!
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Recipe Information
Ingredients
- 3 large Bell peppers (red, yellow, green)
- 1 large Red onion
- 1 medium Zucchini
- 8 ounces Mushrooms (baby bella or button)
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Lime
- 8 pieces Corn or flour tortillas
- 0.25 cup Fresh cilantro (optional, for garnish)
- 1 large Avocado (optional, for serving)
- 0.5 cup Vegan sour cream (optional, for serving)
Instructions
Wash and slice the bell peppers, red onion, and zucchini into thin strips. Clean and slice the mushrooms into thick pieces.
In a large mixing bowl, combine the olive oil, garlic powder, smoked paprika, cumin, chili powder, salt, and black pepper. Stir to make a marinade.
Add the sliced vegetables to the bowl with the marinade and toss well to coat evenly.
Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated vegetables to the pan and cook for 10-12 minutes, stirring frequently, until they are tender and slightly caramelized.
While the vegetables cook, warm the tortillas in a separate dry skillet, or wrap them in foil and heat in a low oven (around 250°F or 120°C) for 5-7 minutes.
Once the vegetables are cooked, squeeze the juice of one lime over them and stir to combine.
Assemble the fajitas by placing a generous portion of the cooked vegetables onto each tortilla. Top with fresh cilantro, sliced avocado, or a dollop of vegan sour cream, if desired.
Serve immediately and enjoy your Yummy Vegan Fajitas!
Nutrition Facts
Calories |
1594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3720 mg | 162% | |
| Total Carbohydrate | 187.8 g | 68% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 43.5 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 437 mg | 34% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3927 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.
