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Sizzling, smoky, and packed with colorful veggies! These vegetarian fajitas feature meaty portobello mushrooms and sweet bell peppers, all tossed in a zesty homemade spice blend. A perfect, vibrant weeknight dinner ready in 30 minutes.
For 4 servings
Prepare Vegetables and Seasoning Mix
Sauté Onions and Peppers
Cook the Mushrooms
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Sizzling, smoky, and packed with colorful veggies! These vegetarian fajitas feature meaty portobello mushrooms and sweet bell peppers, all tossed in a zesty homemade spice blend. A perfect, vibrant weeknight dinner ready in 30 minutes.
This tex_mex recipe takes 30 minutes to prepare and yields 4 servings. At 454.57 calories per serving with 11.76g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Season
Finish and Serve
Stir in a can of drained and rinsed black beans or pinto beans during the last 2 minutes of cooking for a protein boost.
Add one thinly sliced jalapeño or serrano pepper along with the bell peppers for a significant kick of heat.
Feel free to add other vegetables like sliced zucchini, summer squash, or corn kernels. Add them along with the mushrooms.
Sprinkle shredded Monterey Jack or a Mexican cheese blend over the hot filling just before serving and let it melt slightly.
Bell peppers are an excellent source of Vitamin C, an antioxidant that supports immune function. Mushrooms provide B vitamins like niacin and riboflavin, which are crucial for energy metabolism.
This dish is loaded with vegetables, making it high in dietary fiber. Fiber aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, which can help with weight management.
As a plant-based dish, these fajitas are naturally free of cholesterol and low in saturated fat. The use of olive oil provides healthy monounsaturated fats, contributing to better cardiovascular health.
A serving of two fajitas (without toppings) contains approximately 410-450 calories. The final count will vary based on the size of your tortillas and the type and amount of toppings you add.
Yes, they are a very healthy option. They are packed with fiber, vitamins, and minerals from the vegetables. They are also lower in saturated fat and calories compared to traditional meat-based fajitas. To keep them healthy, be mindful of high-fat toppings like cheese and sour cream.
Absolutely. To make this recipe gluten-free, simply substitute the flour tortillas with corn tortillas or any certified gluten-free wraps.
While portobello mushrooms provide a 'meaty' texture, you can also use cremini, shiitake, or a mix of wild mushrooms. Slice them thickly to ensure they don't overcook.
The key is a very hot pan, preferably cast iron. Heat the pan over medium-high heat for a few minutes before adding the oil. The oil should shimmer instantly. Don't move the vegetables around too much initially to allow them to char.