Vegetable Fajitas

(Veg, V) • Serves 4

 
8B7B569A-6D3E-4E45-8C13-B96E9DFFFD38.jpeg

Easy, colorful, and delicious vegetable fajitas! Made with portobello mushrooms, sweet roasted bell pepper, and red onion served over a flour tortilla and topped with cilantro and fresh lime juice. Substitute flour tortillas for corn to make this recipe gluten-free!

Ingredients Method

  • 3 bell peppers, sliced (orange, red, yellow)

  • 2 medium red onions, sliced

  • 8 large portobello mushrooms, stems removed and sliced

  • 4 cloves garlic, thinly sliced

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 teaspoon smoked paprika

  • 1/4 teaspoon cumin

  • 1/2 teaspoon chili powder

  • 4 tablespoons olive oil

  • 2 limes, cut into wedges for serving

  • cilantro, for serving

  • Flour tortillas

  • Hot sauce, for serving







1. Preheat oven to 450F. Prepare two large baking sheets lined with parchment paper.

2. Prepare vegetables and toss them with oil and seasoning. Lay vegetables in one even layer on the baking trays and place in the oven for about 30 minutes until slightly charred.

3. When ready to eat, prepare flour tortillas by placing one tortilla at a time over a low flame for 10 seconds. Flip the tortilla with metal tongs and repeat with the other side of the tortilla.

4. To prepare fajitas, place cooked veggies over a warm tortilla and top with cilantro and fresh lime juice. Serve with hot sauce if you choose!