Name: Vegetable Fajitas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 3 bell peppers (red, yellow, and green), sliced into thin strips; 2 medium onions, thinly sliced; 2 large portobello mushrooms, sliced; 1 medium zucchini, cut into thin half-moons; 3 tablespoons olive oil, divided; 2 cloves garlic, minced; 2 tablespoons lime juice; 1 tablespoon fajita seasoning (or mix of cumin, chili powder, and paprika); 8 small flour tortillas, warmed; 1 avocado, sliced; 1/2 cup fresh cilantro, chopped; 1 lime, cut into wedges for serving

Instructions

Prepare the vegetables

Wash and slice all the bell peppers, onions, mushrooms, and zucchini. Pat them dry with paper towels to ensure they'll sear properly instead of steaming.
Season the vegetables

In a large bowl, toss the sliced vegetables with 2 tablespoons of olive oil, minced garlic, lime juice, and fajita seasoning until evenly coated.
Sear the vegetables

Heat a large cast-iron skillet or heavy-bottomed pan over high heat. Add the remaining tablespoon of olive oil. When the oil is shimmering, add the vegetables in batches to avoid overcrowding. Cook each batch for 3-4 minutes without stirring to get a nice char, then toss and cook for another 2 minutes until tender-crisp.
Warm the tortillas

While the vegetables are cooking, warm the tortillas either by wrapping them in aluminum foil and placing in a 300°F (150°C) oven for 5 minutes, or by heating them individually in a dry skillet for 30 seconds per side.
Assemble the fajitas

Place a generous portion of the sizzling vegetables in the center of each warmed tortilla. Top with sliced avocado and fresh cilantro. Serve immediately with lime wedges on the side for squeezing over the fajitas.

Vegetable Fajitas

Ingredients

Instructions

Nutritional Information