How To Make Vegetarian Fajitas (30 Minute Recipe)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2 servings
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Calories
383 kcal
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Course
Main Course
How To Make Vegetarian Fajitas (30 Minute Recipe)
Description
The recipe begins by combining olive oil, lime juice, and taco seasoning for a marinade that flavors the sliced portobello mushrooms and vegetables. The mushrooms are cut into quarter-inch slices, and the peppers and onions are sliced for even roasting. Tossing everything in the marinade ensures each veggie is lightly coated with a balanced seasoning blend.
Roasting at a high temperature develops a gentle char on the edges while cooking the vegetables to tender perfection, which enhances their natural sweetness and texture. If desired, a brief broil can deepen the char for more smoky notes. Warm tortillas serve as a base to hold the hot vegetables, complemented by any preferred fresh garnishes.
Toppings like cilantro, salsa, avocado, lime juice, and sour cream balance flavors with brightness, creaminess, and heat, allowing customization per serving. These fajitas are enjoyable for a quick, satisfying vegetarian dinner.
For seasoning without a commercial blend, a homemade mix of chili powder, salt, smoked paprika, cumin, onion and garlic powders, oregano, and black pepper is recommended. Store-bought seasoning should be checked for ingredients like whey that might curdle when mixed with lime juice.
Ingredients
Marinade
- ¼ cup olive oil 60 mL
- 2 Tbsp lime juice 30 mL
- 2 ½ Tbsp taco seasoning
Veggies
- 4 or 5 portobello mushrooms about 1 lb
- 3 bell pepper use various colors to brighten up the fajitas!
- 1 medium red onion
To Serve
- 4 tortilla or 8 small tortillas, use corn tortillas for a gluten-free option, large
- sour cream to serve
- cilantro
- salsa
- avocado
- lime juice
Instructions
- Prep: Preheat oven to 450°F (230°C). Stir together all Marinade ingredients.
- Veggies: Slice mushrooms into ¼ inch slabs. Add them to a large bowl, the toss with the marinade. Cut peppers and onions into slices, then add them to the bowl and toss to lightly coat with the marinade.
- Roast: Arrange veggies on a parchment-lined baking sheet in a single layer. Roast for 15 minutes, flip veggies over, the cook for 10 to 15 more minutes, or until veggies are tender and slightly charred at the edges.If after 30 minutes veggies still aren't charred, turn oven to "broil" for just a few minutes, watching closely, until edges of veggies begin to darken.
- Serve: Warm tortillas prior to serving, then spoon hot veggies onto tortillas. Serve with desired toppings!
Notes
- Verify that store-bought taco seasoning does not contain whey, to prevent curdling when combined with lime juice.
- You can make your own taco seasoning blend with chili powder, salt, smoked paprika, cumin, onion powder, garlic powder, oregano, and black pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 383kcal | 19% |
| Carbohydrates | 45.4g | 15% |
| Protein | 7.1g | 14% |
| Fat | 20.2g | 31% |
| Saturated Fat | 3.4g | 17% |
| Cholesterol | 0mg | 0% |
| Sodium | 965mg | 40% |
| Potassium | 474mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 10.3g | 21% |
| Calcium | 106mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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