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Easy Vegetable Fajitas


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

This classic, Vegetable Fajita recipe is inspired by Mexican food traditions; packed with zucchini, onions, mushrooms, bell peppers, and spices, serve it with beans and tortillas for a plant-based (vegan), gluten-free meal you can get on the table in 20 minutes.


Scale

Ingredients

Fajitas:

  • 2 teaspoons extra virgin olive oil
  • 1 large onion, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 2 small summer squash (zucchini or yellow squash)
  • 4 ounces fresh mushrooms, sliced
  • 2 cloves garlic, minced
  • ¼ jalapeno pepper, finely diced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¼ cup chopped cilantro

Toppings, Tortillas

  • 1 (15-ounce) can (about 2 cups) red beans (i.e., pinto, cranberry, red, kidney)
  • 8 small corn tortillas
  • 1 cup prepared guacamole (or 1 avocado, sliced)
  • 1 cup prepared salsa
  • 1 cup plant-based sour cream (optional)

Instructions

  1. Heat olive oil in a large skillet (cast iron works best).
  2. Add onion, bell pepper, zucchini, mushrooms, garlic, jalapeno and sauté for about 10 minutes, until just tender.
  3. Add lemon juice, cumin, chili powder, and stir well.
  4. Sprinkle with chopped cilantro.
  5. To serve, fill each plate with two warm corn tortillas, 1 3/4 cups vegetable fajita mixture, 1/2 cup beans, 1/4 cup guacamole (or 1/4 avocado slices), 1/4 cup salsa, and 1/4 cup plant-based sour cream (optional).
  6. Makes 4 servings, 2 filled tortillas per serving.
  • Category: Entree
  • Cuisine: Mexican, American

Nutrition

  • Serving Size: 1 serving
  • Calories: 385
  • Sugar: 6 g
  • Sodium: 660 mg
  • Fat: 11 g
  • Saturated Fat: 0 g
  • Carbohydrates: 63 g
  • Fiber: 14 g
  • Protein: 14 g
  • Cholesterol: 0 mg

Keywords: fajitas, vegetable, mexican food