Easy Vegetarian Fajitas Recipe

Ingredients

Fajita vegetable mixture

• You will be using approximately 5-6 cups/650-750 grams veggies in total. Exact measurement for vegetables are not necessary.
• 2 teaspoons olive oil
• 2 red, yellow or green bell peppers, thinly sliced, Note 1 (about 2-1/2 cups sliced)
• 1 medium sweet onion or red onion, thinly sliced (about 2 cups sliced)
• 8 ounces cremini or portobello mushrooms, stems removed, thinly sliced (optional), Note 2 (about 1 cup)
• 1 clove garlic (1 teaspoon)
• 1 cup canned black beans, rinsed and drained (optional) (use more if you like)

Seasonings, Note 3

• 2 teaspoons chili powder
• 1/2 teaspoon smoked paprika (use regular if you don’t have smoked)
• 1/2 teaspoon EACH garlic powder, onion powder, cumin powder, salt, black pepper
• pinch cayenne pepper for more heat (optional)
• 1 lime, zest and juice

Tortillas

• 8 small flour or corn tortillas or 4 medium size (or gluten free or low carb tortillas)

Topping options

• avocado slices, guacamole, sour cream and MORE, Note 4

Instructions

1. MAKE SEASONING MIXTURE: Combine all seasonings in a small bowl. Set aside.
2. PREPARE TOPPINGS: Gather the toppings you like and get them ready in bowls or a platter for eaters to add to their fajitas. If using a non-vegetarian add-in, get that ready too, Note 5.
3. SAUTE VEGETABLES: Heat oil in a large cast-iron skillet or frying pan on medium-high heat. Add peppers, onions and mushrooms (if using). Sauté veggies for 5-7 minutes until tender crisp (or as soft as you like them) and until liquid from mushrooms evaporates. Add garlic and stir for 30 seconds. Stir in all seasonings, lime zest and juice and beans (if using) for 1-2 minutes. Taste and adjust seasonings. I like to add some chopped cilantro. Note 6 to grill or roast veggies instead.
4. WARM TORTILLAS: on grill, in microwave or in oven, Note 7.
5. ASSEMBLE: Divide vegetable fajita mixture among warmed tortillas and serve immediately. Let family or guests add their own toppings.