CuisineIndianQuick & EasyVeganVegan BowlsVegan Salads

Fajita Veggies

30 mins Cook
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Copy of NomNom Recipes 45

Celebrate summer with these rainbow veggie fajitas! This vegetarian fajita recipe is so easy and delicious, perfect for entertaining.

Once you’ve tried the pink fajitas, you’ll never have to visit Chipotle again. These guys are super fresh, colorful, flavorful, smoky and perfectly charred. They make a great addition to a burrito or bowl, but for my money, they’re also a great side dish. Served with tortillas and fresh toppings like guacamole and salsa, this vegetarian fajita recipe is a quick and delicious dinner.

These veggie fajitas make a great weeknight dinner, but they’re also great for parties! Not only can they be made in 30 minutes, but they are ideal for serving a large group of people because everyone can tailor the final dish to their liking. Jack doesn’t like avocados (crazy, I know), so he skips them. I gathered all my toppings and a good dose of lemon juice and enjoyed the leftovers in a burrito bowl the next day with rice, beans, arugula and lots of guacamole and salsa.

Which is the best?
Vegetables can be sent straight from the grill to your side garden dining table.

Fajita Veggies

Veggie Fajita Recipe Ingredients

Ready to cook? Here are what you need:

  • Bell Pepper – I like to use mixed colors. Red, yellow, green and orange peppers (although not pictured) will be great.
  • Red Onion – Deep purple and salty.
  • Portobello Mushrooms – Thanks to their hearty, meaty texture, they make a delicious meatless vegetable fajita recipe!

You don’t need fancy fajita seasonings to pack the flavor of these veggies! I use a simple 5-component marinade. It is mildly spiced with avocado oil, garlic, paprika, cumin and sea salt. Here I used Simply Nature Avocado Oil because I love its neutral flavor with Tex Mex seasonings. Plus, it has a high smoke rating, making it great for baking, so you don’t have to worry about putting it on a hot stove.

I put green peppers and onions in the marinade, but added one more ingredient to the mushrooms: balsamic vinegar! It makes them more juicy and brings out their salinity.

How to Make Fajita Veggies

Once you’ve got the marinade together, this recipe couldn’t be easier. Here’s what you need to do:

  • Chop the vegetables! I like to cut onions into slices and peppers into thin slices. Dry the mushrooms and leave the caps completely.
  • Hover over the marina.
  • Mix the peppers with a small tablespoon of marinade, then pour the marinade over the mushrooms and onions. Rub some balsamic vinegar on the mushrooms as well. Episode
  • Barbecue time is over! Preheat the grill on one side with a cast iron skillet or grill. When hot, add the chili flakes to the hot pan and fry the mushrooms and onions directly on the grill.
  • Do not forget to turn it halfway … eat the vegetables until soft and turn the marks on the onions and mushrooms in half. I threw the peppers into the pan with my fingers and cooked them until they were lightly browned.

Fajita Veggies Serving Suggestions

When all the vegetables are charred, remove from the grill and cut the mushrooms into thin strips. You can put them in a burrito bowl, put them in a burrito, or use them as a side dish for a Tex-Mex meal, but my favorite way to eat fajitas is to eat them. ! Put them on the bread (points if made at home!) and use one of the following toppings:

  • Guacamole or sliced ​​avocado
  • All kinds of salsa! Pico de gallo, mango salad, pineapple salad and tomato salad are my favourites.
  • Cream Sauce. I like cashew sour cream or vegan cheese, but regular sour cream is also great.
  • Fresh food.
  • I like to add pickled jalapeños and lots of fresh cilantro for flavor.
  • Top it off with refried beans or black beans and lime rice with cilantro and don’t forget the margaritas!
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Fajita Veggies

Fajita Veggies

maimoona
Celebrate summer with these rainbow veggie fajitas! This vegetarian fajita recipe is so easy and delicious, perfect for entertaining. Once you've tried the pink fajitas, you'll never have to visit Chipotle again. These guys are super fresh, colorful, flavorful, smoky and perfectly charred. They make a great addition to a burrito or bowl, but for my money, they're also a great side dish. Served with tortillas and fresh toppings like guacamole and salsa, this vegetarian fajita recipe is a quick and delicious dinner.
prep time
10 mins
cooking time
30 mins
servings
3
total time
40 mins

Equipment

Ingredients

  • 3 multi-colored peppers, stemmed and sliced into strips

  • 3 portobello mushrooms, stemmed and wiped clean

  • 1 red onion, sliced into wedges

  • 2 tablespoons avocado oil

  • 2 garlic cloves, chopped

  • ½ teaspoon chili powder, more to taste

  • ½ teaspoon cumin

  • ½ teaspoon sea salt, more to taste

  • Splash of balsamic vinegar

  • 2 limes, sliced into wedges

  • Freshly ground black pepper

  • For serving:

  • 8 Flour or Corn Tortillas

  • Guacamole or avocado slices squeezed with lime

  • Pickled Jalapeños or sliced plain jalapeños

  • Diced tomatoes or Pico de Gallo

  • Cilantro

  • Tomatillo Salsa or Pineapple Salsa

Instructions

1
Heat a grill over medium-high heat with a 12-inch cast iron skillet (or grill) in it.
2
Put the peppers on one plate and the mushrooms and onion cubes on separate plates. In a small bowl, mix together the avocado oil, garlic, paprika, cumin, salt and a few peppers. Pour 1 tablespoon of the mixture over the peppers and wait for them to coat. Drizzle the remaining marinade over the mushrooms and onions.
3
Drizzle some balsamic vinegar over the mushrooms, then coat both sides of the mushrooms with your hands.
4
Cook peppers in a saucepan, turning occasionally, until charred and tender, 8 to 10 minutes. Be careful not to overfill the pan, otherwise the vegetables will not burn around the edges - cook in two batches if necessary. Place the mushroom and onion cubes directly on the grill for 4 minutes per side. Remove all jewelry and use a handle to remove the cast iron.
5
Squeeze the juice of ½ lemon over the peppers and add salt, pepper and more paprika. Cut the mushrooms into strips and put them on a plate. Transfer the onions and peppers to a skillet or large plate. Served with
6
Bread, guacamole, jalapeños, tomatoes, cilantro, salsa, and remaining lemon wedges.
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