Description
These vegan fajitas are perfect for a quick and tasty home-cooked meal any night of the week. Marinate and cook up the veggies then serve hot with all your favourite fajita toppings like sour cream and salsa.
Ingredients
Vegetable Marinade:
- 2 tbsp olive oil (30 mL)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder or minced fresh garlic
- 1 tsp onion powder
- ¼ tsp black pepper
Vegetables:
- 1 red bell pepper, thickly sliced
- 1 yellow bell pepper, thickly sliced
- 1 green bell pepper, thickly sliced
- 1 large red onion, thickly sliced
- 2 cups chopped baby portobello mushrooms (300 g)
For Serving:
- 8 tortillas (corn for GF version)
- diced avocado
- fresh cilantro
- lime
- sliced green onions
- vegan sour cream
- salsa
Instructions
- Firstly, prepare the marinade by combining all ingredients together until fully mixed.
- Slice the peppers, onion and mushrooms into thick slices. Place all the vegetable
slices into a large bowl. Add the marinade and coat everything evenly. Set aside for 10 minutes. - In the meantime prepare your favourite toppings for serving.
- Heat a large cast iron skillet over medium heat. Add the marinated vegetables and cook, until just tender, 5-7 minutes.
- Assemble your fajitas by putting the cooked vegetable filling at the bottom of each tortilla. Top with chopped avocado, sour cream, salsa, fresh cilantro and a squeeze of lime.
Notes
Nutrition facts include 1/4 of the vegetable mixture and 2 corn tortillas per serving.
Storing: The cooked veggies can be stored in a container in the fridge for up to 3 days. Reheat as needed on the stovetop or in the microwave. Not suitable for freezing.
Leftover veggies can be used for other uses like in these breakfast tacos, burrito bowls, burritos or taco salad.
Nutrition
- Serving Size: 2 fajitas
- Calories: 343
- Sugar: 5 g
- Sodium: 19 mg
- Fat: 10 g
- Carbohydrates: 60 g
- Fiber: 8 g
- Protein: 9 g