Vegetable Fajitas

Name: Vegetable Fajitas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 3 pcs bell pepper (mixed colors, thinly sliced); 1 pcs onion (large, halved and thinly sliced); 200 g portobello mushroom (stems removed, caps sliced); 1 pcs zucchini (medium, cut into batons); 2 tbsp olive oil (for cooking); 2 tbsp lime juice (freshly squeezed); 3 pcs garlic (cloves, minced); 1 tsp ground cumin; 1 tsp chili powder; 1 pinch smoked paprika; 1 pinch salt; 1 pinch black pepper; 8 pcs flour tortilla (small, 6-inch, warmed); 0.5 cup sour cream (for serving); 0.5 cup salsa (fresh tomato salsa, for serving); 2 tbsp cilantro (fresh, chopped, for garnish); 1 pcs lime (cut into wedges, for serving)

RATING

4.6/5(185)

TASTE SCORE

8/10

Colorful, sizzling strips of bell peppers and onions tossed with a smoky, cumin-lime marinade, served in warm tortillas. This Tex-Mex favorite comes together in one hot skillet and hits the table in under 30 minutes, perfect for a quick weeknight dinner.

PREP

15m

COOK

15m

SERVES

2 PREPARED FAJITAS WITH TYPICAL TOPPINGS

478 cal

SERVINGS

METHOD · 6 STEPS

prep
Slice all the vegetables.
Thinly slice the bell peppers, halve and slice the onion, remove mushroom stems and slice caps, and cut the zucchini into batons. Keep all vegetables roughly the same size for even cooking.
mix
Make the fajita marinade.
1.In a small bowl, whisk together lime juice, minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper.
2.Drizzle 1 tablespoon of olive oil into the spice mix and whisk until combined.
prep
Toss the vegetables with the marinade.
Place all the sliced vegetables in a large mixing bowl. Pour the marinade over them and toss well with your hands or tongs until every piece is evenly coated.
TIPLet the vegetables sit in the marinade for 5-10 minutes while the skillet heats up — this builds deeper flavor.
fry · ~6 min
Sear the vegetables in a smoking-hot skillet.
1.Heat a large cast iron skillet over high heat until it just begins to smoke.
2.Add the remaining 1 tablespoon of olive oil and swirl to coat.
3.Add the marinated vegetables in a single layer and cook without stirring for 2 minutes to get a char.
4.Toss and continue cooking for another 3-4 minutes until vegetables are crisp-tender with charred edges.
TIPDon't overcrowd the skillet — cook in two batches if needed. Crowding steams the vegetables instead of charring them.
mix
Warm the tortillas.
While the vegetables cook, warm each tortilla in a dry skillet over medium heat for about 30 seconds per side, until soft and pliable. Stack them wrapped in a clean kitchen towel to keep warm.
assemble
Assemble the fajitas and serve sizzling.
Bring the hot skillet of sizzling vegetables to the table. Fill each warm tortilla with a generous portion of the charred vegetables, top with sour cream, salsa, fresh cilantro, and a squeeze of lime from the wedges. Serve immediately.
TIPFor a restaurant-style sizzle, heat a separate small cast iron skillet in the oven at 400°F and transfer the cooked vegetables into it just before serving.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Slice all vegetables uniformly to ensure even charring and cooking.
2
For maximum char, let the skillet get smoking hot before adding the vegetables.
3
Cook vegetables in a single layer; if needed, work in batches to avoid steaming.
4
Let the marinated vegetables rest 5-10 minutes before cooking for deeper flavor.
5
Warm tortillas in a dry skillet until pliable, then stack in a towel to keep soft.
6
For a dramatic sizzle, transfer the hot vegetables to a preheated cast iron skillet at the table.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add 200g of sliced chicken breast or firm tofu marinated with the same spice mix. Cook the protein first, then sear the vegetables in the same pan for extra flavor.

low oil

Low-oil

Reduce olive oil to 1 tablespoon total and use a non-stick skillet or a splash of vegetable broth for sautéing. Ideal for those watching their fat intake.

vegan