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Vegetarian Fajitas

Vegetarian Fajitas

Vegetarian fajitas with smoky charred peppers, onions, and portobello. 100% meatless in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 3 large portobello mushrooms stemmed and sliced 1/2 inch
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 green bell pepper sliced
  • 1 large red onion sliced
  • 3 tbsp olive oil divided
  • 3 cloves garlic minced
  • 1.5 tsp ground cumin
  • 1.5 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 tbsp fresh lime juice
  • 8 small flour tortillas warmed
  • 1 cup shredded cheddar for serving
  • 1/2 cup sour cream for serving
  • 1 cup guacamole for serving
  • 1/4 cup fresh cilantro chopped
  • salt and pepper to taste

Method
 

  1. **Toss.** In a large bowl toss peppers, onions, and portobello with 2 tbsp oil, garlic, cumin, chili powder, paprika, oregano, salt, and pepper.
  2. **Heat.** Heat cast iron skillet over high heat until smoking. Add remaining oil.
  3. **Char.** Add veg in a single layer. Cook 8 to 10 minutes, stirring only occasionally, until charred and tender.
  4. **Finish.** Off heat, squeeze lime juice over the vegetables.
  5. **Warm.** Warm tortillas in a dry skillet 20 seconds per side.
  6. **Serve.** Pile veg onto warm tortillas. Top with cheese, sour cream, guac, and cilantro.

Notes

Slice portobellos thick, 1/2 inch minimum. Thin slices turn limp. Vegan swap: skip the cheese, sour cream, and use plant based versions for fully vegan fajitas. Store leftover filling in the fridge for up to 3 days.