Try this Mixed Vegetables Fajitas recipe, or contribute your own.
- 3/4 teaspoon salt
- toppings:
- 2 tablespoons olive oil
- avocado
- 3 cloves garlic
- hot sauce
- salsa
- lime wedges
- cilantro
- 1/2 teaspoon smoked paprika
- refried beans
- 4 sweet peppers (red yellow, orange, green, your choice!)
- 1 medium red or white onion
- 8 oz mushrooms
- 1 1/4 teaspoons chili powder
- 3/4 teaspoons cumin
- 8 corn tortillas
- Carbohydrate 94.57812529518 g
- Cholesterol 0 mg
- Fat 7.11425166015184 g
- Fiber 15.0900252275497 g
- Protein 14.42456104504 g
- Saturated Fat 1.16808065435796 g
- Serving Size 1 1 fajita (321g)
- Sodium 259.954351155007 mg
- Sugar 79.4881000676303 g
- Trans Fat 0.693858746507799 g
- Calories 476 calories
Step-by-step
- Heat your oven to 350F (180C).
- Prepare your sides so they are good to go, because this recipe comes together pretty quickly. Slice the avocado and lime, roughly chop the cilantro, and spoon the salsa and refried beans into bowls.
- Wrap the tortillas in aluminum foil, and pop them in the oven for 15-20 minutes until heated through.
- Chop the peppers, onions, and mushrooms into thick slices. Finely mince the garlic.
- Heat the oil in a large skillet over medium high heat. Toss in the peppers, onions, chili powder, cumin, smoked paprika, and salt. Stir to keep anything from burning. Cook for about 5 minutes until the veggies just being to soften.
- Add in the mushrooms and garlic and continue to cook for another 5-7 minutes until everything is just cooked. Crank the heat for the last minute if you want to get a real sizzle going on.
- Bring the skillet directly to the table for added fun, and rest on something so it doesn't burn your table. Dig in!
The Sweet Peppers
Sweet peppers anchor this entire skillet assembly through their natural sugars and high water content. Slice them into uniform, half-inch strips rather than thin shreds; thick cuts retain structural integrity and develop dark char spots without turning to mush under high heat. Use a cast-iron skillet for this preparation because seasoned cast iron retains thermal energy far better than thin aluminum pans, ensuring proper caramelization rather than steaming.Common Pitfalls
Overcrowding the cooking surface remains the single fastest way to ruin plant-based fajitas. Water escapes rapidly from eight ounces of mushrooms and sliced onions, dropping pan temperature and boiling the produce if the surface is too small. Add dense peppers and spices first for five minutes to coat them in oil and bloom the chili powder and cumin, then introduce mushrooms and minced garlic during the final seven minutes to prevent the garlic from burning and turning bitter.Service Logistics
Wrap corn tortillas tightly in heavy-duty aluminum foil and heat them at 350 degrees Fahrenheit for fifteen to twenty minutes until pliable. Serve alongside bowls of sliced avocado, lime wedges, and refried beans to balance the spiced, high-heat vegetables with cool, creamy textures.
