Fajita Veggies

Prep Time: 10 mins | Cook Time: 7 mins | Total Time: 17 mins | Servings: 8

Fajita veggies are a favorite at home. I love serving this when I have guests coming over. I am obsessed with this vegetarian fajita made with mushrooms, onions, broccoli, and peppers.

I especially love this vegetarian fajita. They are incredibly easy to throw together, flavorful, healthy, and a snap to make. You got to love the crisp tender marinated veggies. I love meat, but there is something about this vegetarian fajita that I cannot resist! The marinated veggies are wrapped in soft flour tortillas. For garnish, I love to add a little avocado, salsa, and cheese.

Make this Fajita Veggies in just twenty minutes and enjoy a healthy meal that your entire family will love!

Ingredients

⅓ c. olive oil

1 red bell pepper, seeded and cut into strips

1 large onion, peeled, halved, and sliced

1 green bell pepper, seeded and cut into strips

8 oz. baby portobello mushrooms, sliced

½ tsp onion powder

1.5 tbsp chili powder

¾ tsp cumin

1 head broccoli, cut into bite-size pieces

½ tsp garlic powder

½ tsp paprika

Flour tortillas, (optional)

cheese (optional)

Avocado, (optional)

Queso fresco, cotija, cheddar, or Monterey jack

Lime juice, (optional)

Sour Cream, (optional)

Cilantro, (optional)

Salt and freshly ground black pepper

How to make Fajita Veggies

Step 1: Place the onions, bell peppers, broccoli, and mushrooms in a large bowl. Mix well until combined.

Step 2: Whisk the oil and spices in a glass measuring cup. Then, pour this on top of the veggie mixture. Toss well.

Step 3: In a hot large cast-iron skillet or wok on medium-high heat, add the marinated vegetables and cook for about 5 to 7 minutes, stirring until just tender. To taste, season with salt and pepper.

Step 4: Into warmed tortillas, spoon the marinated veggies. If desired, top with cheese, avocado, lime juice, cilantro, and sour cream.

Nutrition Facts:

Calories: 131 kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 54mg | Potassium: 474mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1501IU | Vitamin C: 100mg | Calcium: 52mg | Iron: 1mg

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Fajita Veggies

Fajita veggies are a favorite at home. I love serving this when I have guests coming over. I am obsessed with this vegetarian fajita made with mushrooms, onions, broccoli, and peppers.

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Prep Time 10 mins

Cook Time 7 mins

Total Time 17 mins

Course Main Course

Cuisine Mexican

Servings 8 people

Ingredients

  

• ⅓ c. olive oil
• 1 red bell pepper seeded and cut into strips
• 1 large onion peeled, halved, and sliced
• 1 green bell pepper seeded and cut into strips
• 8 oz. baby portobello mushrooms sliced
• ½ tsp onion powder
• 1.5 tbsp chili powder
• ¾ tsp cumin
• 1 head broccoli cut into bite-size pieces
• ½ tsp garlic powder
• ½ tsp paprika
• Flour tortillas (optional)
• cheese optional
• Avocado (optional)
• Queso fresco cotija, cheddar, or Monterey jack
• Lime juice (optional)
• Sour Cream (optional)
• Cilantro (optional)
• Salt and freshly ground black pepper

Instructions

 

• Place the onions, bell peppers, broccoli, and mushrooms in a large bowl. Mix well until combined.
• Whisk the oil and spices in a glass measuring cup. Then, pour this on top of the veggie mixture. Toss well.
• In a hot large cast-iron skillet or wok on medium-high heat, add the marinated vegetables and cook for about 5 to 7 minutes, stirring until just tender. To taste, season with salt and pepper.
• Into warm