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Fajita Veggies

You won’t miss the meat with fajita veggies. A mix of bell peppers, onions, and mushrooms are tossed in a zesty marinade, all wrapped in warm tortillas!
Course Side Dish
Cuisine Mexican
Keyword fajita recipes, vegetable side dishes, vegetarian recipes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 Servings
Calories 42kcal
Author Kathleen

Ingredients

Marinade:

  • 4 tablespoons vegetable oil
  • 1/4 cup fresh lime juice
  • 1 tablespoon garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Veggies

  • 2 tablespoons vegetable oil
  • 3 bell peppers, (red, orange, and/or green mix) sliced into about 3//8 inch pieces
  • 1 medium red onion sliced into about 3//8 inch pieces
  • 2 portabella mushrooms stems removed and sliced into about 3//8 inch pieces
  • 2 tablespoons cilantro, chopped

Instructions

Make Marinade:

  • In a small bowl, whisk together oil (4 tablespoons), lime juice (1/4 cup), garlic (1 tablespoon), Worcestershire sauce (1 teaspoon), chili powder (2 teaspoons), ground cumin (1 teaspoon), salt (1 teaspoon), brown sugar (1 teaspoon), black pepper (1/2 teaspoon), smoked paprika (1/2 teaspoon), garlic powder (1/2 teaspoon), and onion powder (1/2 teaspoon) until well combined.
  • Remove 3 tablespoons of marinade to a small bowl and reserve.

Veggies:

  • Toss the sliced veggies with marinade (not reserved 3 tablespoons--continue to set aside.)
  • Heat 2 tablespoons of vegetable oil in a large cast-iron skillet. Saute peppers (3), onions (1), and mushrooms (2) on medium-high until tender and slightly charred, about 13-15 minutes.
  • Spread cooked veggies out on a serving platter and drizzle reserved marinade evenly over them then sprinkle with chopped cilantro. Serve.

Notes

  1. Cut Some Carbs: If you want to cut down your carbohydrates, serve these with carb balance tortillas, by Mission foods, or over cauliflower rice.
  2. Make It Spicy: Stir in some chopped canned chipotle with a bit of adobo sauce when almost done cooking.

Nutrition

Serving: 1serving | Calories: 42kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 419mg | Potassium: 311mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2163IU | Vitamin C: 81mg | Calcium: 22mg | Iron: 1mg