Veggie Fajitas
A rainbow of charred peppers, onions, and mushrooms with smoky spices, proof that fajita night needs no meat.
25minutes
4servings
360calories
10gprotein
$1.60per serving
Ingredients (serves 4)
- 3 bell peppers
- 1 red onion
- 8 oz mushrooms
- 1 zucchini
- 3 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 2 limes
- 8 tortillas
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Save this recipeInstructions
- 1
Slice the bell peppers, red onion, mushrooms, and zucchini into thin strips.
- 2
Toss the vegetables with olive oil, chili powder, cumin, smoked paprika, and a big pinch of salt.
- 3
Heat a large cast iron skillet over high heat and cook the vegetables in two batches, undisturbed for 2 minutes at a time, until charred and tender, about 6 minutes per batch.
- 4
Return everything to the pan, squeeze one lime over, and toss.
- 5
Warm the tortillas and serve the fajita veggies with lime wedges.
