Description
Make my crazy flavorful Vegetarian Fajitas with bell peppers, onions, meaty mushrooms and homemade fajita spice mix for a family-friendly weeknight meal done in 30 minutes! Simply slice and season veggies, sear on a cast iron skillet til tender, and serve with guacamole, salsa, and refried beans + cheese for protein. A party in your mouth!
Ingredients
Scale
For the vegetables:
- 3 bell peppers, sliced
- 1 medium onion, sliced (reserve the other half for keeping guacamole green!*)
- 2 large portobello mushrooms, de-stemmed and gills removed (6oz)
- 2 tsp mild chili powder
- 1 tsp kosher salt
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp cumin
- optional: 1/2 tsp smoked paprika
- Freshly ground black pepper
- 1 lime, juiced (2 tbsp)
- 2 tbsp extra virgin olive oil or avocado oil, plus more for cooking
For assembly and topping:
- 8 small corn or flour tortillas
- toppings: guacamole, pineapple salsa, freshly grated cheddar cheese, refried beans, hot sauce
Instructions
- Place sliced peppers, onions, and portobellos in a large mixing bowl. Add chili powder, salt, oregano, garlic powder, cumin, smoked paprika, and several grinds of black pepper to a small bowl. Stir to combine. Add lime juice, 1 tbsp of oil, and spices to vegetables and toss well with tongs to evenly coat.
- Heat a large cast iron skillet over medium high heat. Add a drizzle of oil. Once hot, add vegetables. Cook for about 10 minutes, stirring as needed but letting them sit on pan for a couple minutes at a time without stirring for a nice char.
- Warm tortillas either in the microwave or on the stove. Divide veggies between tortillas and top with your favorite toppings. My go-to is guacamole, salsa, cheddar cheese, and hot sauce. Crunchy tortilla chips on the side or refried beans for extra protein are also great!
Notes
- If you made guacamole, place leftovers in a small container and top with a thick round of raw onion. Anything under the onion will stay green!