Freakin’ Good Veggie Fajitas
Updated: Jun 10, 2020
It’s no secret that I’m fanatical about Mexican food. I love EVERYTHING about it, but it can be fattening unless you stick to veggie versions of your favorites, and omit the cheese and sour cream. I promise you that you won’t miss those things when you dig into these. But, by all means, you may serve them with any toppings you like!
This recipe is vegan friendly and FABULOUS!
FREAKIN’ GOOD VEGGIE FAJITAS
2 bell peppers - red & yellow, sliced in strips
1 onion- yellow or red, sliced
1 jalapeño- seeded & sliced or diced
1 8oz package mushrooms- white or baby Bella, sliced thick
2 small zucchini- peeled and cut in chunks
1 t garlic powder
1/2 t chipotle powder
1/2 t dried oregano, crushed in fingers
1/2 t smoked paprika
pink Himalayan salt to taste
freshly ground black pepper
juice of 1/2 lime
1 T coconut aminos (soy sauce substitute)
1-2 T avocado oil (or oil of your choice)
To prepare, heat 1 tablespoon of oil in a cast-iron skillet over medium-high heat.
Add mushrooms, letting them brown on one side before turning/stirring, about 2-3 minutes. Stir the mushrooms letting them brown all over and add salt & pepper to your taste. Cook another minute and transfer to a plate.
Add another tablespoon of oil to the same skillet and cook zucchini until crisp-tender, about 4-5 minutes. Add peppers and onions. You may have to add another drizzle of oil at this point.
Stir veggies and add dry seasonings to coat the mixture. You may have to adjust seasonings to your taste if you like it more or less spicy.
Cook the veggies until crisp-tender, then add the mushrooms back into the skillet. Add the lime juice and coconut aminos, stirring until everything is well coated and mushrooms are hot.
Remove from the stove.
Use a dry cast-iron skillet over medium-high heat to warm flour tortillas. This only takes a few minutes.
Assemble your fajitas and top with avocado, salsa, cilantro, and a squeeze of lime.
*variations* I made these same fajitas using steamed cauliflower instead of mushrooms and zucchini. (Only because I was out of those ingredients) Follow the same steps and add cauliflower at the end when you’re supposed to add the mushrooms.
Use any veggies you love. They will turn out fabulously!
Items to help you prepare this recipe and style your table! xo
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