Vegan Fajitas
User Reviews
5
-
Prep Time
7 mins
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Cook Time
8 mins
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Total Time
15 mins
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Servings
4
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Calories
162 kcal
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Course
Main Course, Dinner
Vegan Fajitas
Description
The recipe sautés sliced mushrooms, bell peppers, and red onions in olive oil until softened and most mushroom moisture evaporates. Spices including smoked paprika, ground cumin, dried oregano, salt, black pepper, and optional cayenne pepper are added near the end to season the vegetables. The cooking enhances the natural sweetness of the peppers and onions while maintaining some bite, and mushrooms provide a substantial texture.
The vegetable mixture is served wrapped in large flour tortillas along with sliced avocado, fresh cilantro, salsa, and guacamole, creating layers of creamy, fresh, and zesty components. This combination results in a flavorful, colorful plant-based fajita that offers both texture and warmth.
Additional protein can be introduced by adding refried or black beans. Vegetables can be swapped or added to according to preference. The recipe notes suggest that warming tortillas or making them from scratch can enhance the meal experience.
Ingredients
- 1 tablespoon olive oil
- 2 cups mushrooms 250g, cleaned and sliced
- 1 red pepper deseeded and sliced
- 1 yellow bell pepper deseeded and sliced
- 1 red onion sliced
- ½ teaspoon smoked paprika
- ½ teaspoon cumin ground
- ¼ teaspoon oregano dried
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper powder optional
To serve:
- 4 flour tortilla large
- 1 avocado sliced
- cilantro coriander, roughly chopped, fresh
- salsa
- guacamole
Instructions
- Heat the oil in a large frying pan over a medium/high heat. Add the mushrooms, peppers and onions and cook for 3-5 minute or until soft and much of the juice from the mushrooms has evaporated, stirring often.
- Stir in the spices and cook for a further minute.
- Serve the tortillas rolled up with the mushroom mixture, avocado, coriander, salsa and guacamole.
Notes
- Nutrition info includes one tortilla wrap but excludes any additional toppings added during serving.
- Mushrooms provide a dense texture ideal for this vegan fajita, but you can substitute with zucchini, summer squash, or other vegetables.
- For extra protein, add refried beans spread on tortillas or stir in half a can of black beans with the vegetables while cooking.
- Let mushrooms sit in a sunny windowsill for about 30 minutes before cooking to stimulate vitamin D production naturally.
- Consider making your own flour tortillas from scratch for freshness and flavor.
- To make vegetarian instead of vegan, add sour cream and cheese or include their vegan alternatives if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 212mg | 9% |
| Potassium | 365mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1114IU | 22% |
| Vitamin C | 96mg | 107% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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