Easy Plant-Based Veggie Fajitas
User Reviews
5
Easy Plant-Based Veggie Fajitas
Description
Easy Plant-Based Veggie Fajitas bring together a variety of freshly sliced vegetables—onions, bell peppers, zucchini, garlic, jalapeño, and tomatoes—tossed in a marinade of lime juice, herbs, and spices. The vegetables are cooked on medium-high heat to achieve a tender yet slightly crisp texture, while adding the tomatoes at the end preserves their fresh character. The marinade's blend of lime, oregano, cumin, and chili powder ties the dish together with balanced citrusy and savory notes. Once grilled, the veggies are served in soft flour tortillas, making a flexible and nourishing plant-based fajita option.
The fajitas can be customized easily by adjusting lime and chili amounts for tanginess and heat level. These fajitas make a great choice for a light lunch, dinner, or casual gathering, especially when you want a flavorful vegetable forward dish. Their versatility and simple cooking method also make them accessible for cooks seeking to explore plant-based Mexican-inspired fare. The balance of fresh ingredients and toasted tortillas ensures a satisfying bite each time.
To retain a pleasant texture, avoid overcooking the vegetables and keep them crisp-tender. Adjust seasonings and lime juice to suit individual taste preferences. The recipe allows straightforward modifications such as adding extra chilies for more spice or reducing lime for subtle acidity.
Ingredients
- lime juice juice from 2 limes
- 2 to 4 Tablespoons of oil
- 1 teaspoon oregano dried
- 1 teaspoon cumin dried
- ½ teaspoon chili powder
- ¼ cup cilantro chopped, fresh
- salt to taste
- black pepper to taste
- 1 large onion cut into wedges
- 2 bell pepper cut into strips (any color
- 2 zucchini halved and cut into strips, small
- 4 garlic missed, cloves
- 1 jalapeño cut into thin strips
- 1 tomato cut into wedges
- 8 to 12 flour tortillas fajita style
Instructions
- For the marinade, in a small bowl, combine and stir together the juice of limes, oil, spices, cilantro, and salt and pepper to taste.
- Combine the onion, bell peppers, zucchini, garlic, and jalapenos in a bowl, add marinade, and mix well. You can use your hands for this. You don't need to let the marinade sit with the veggies.
- Grill the vegetables in a large skillet on medium-high heat and cook for about 6 to 7 minutes, or until tender. Add tomatoes at the last minute so that they are lightly cooked.
- Lightly toast tortillas over medium heat and place grilled vegetables in them.
Notes
- You can tailor the lime juice to your taste, using less for milder citrus flavor.
- Add more jalapeños or chili powder if you prefer a spicier dish.
- Do not overcook the vegetables; keeping them crisp-tender enhances the fajita experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 60g | 20% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 709mg | 30% |
| Potassium | 596mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 2443IU | 49% |
| Vitamin C | 106mg | 118% |
| Calcium | 186mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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