I make these veggie fajitas all the time for an easy, weeknight meal. It comes together really quickly, so get everything chopped and ready before you start. The mix of veggies is entirely up to you. One of my favorite combinations is carrots, mushrooms, red onions, and red peppers. This time I added asparagus and it was very good.
Those little baby bella mushrooms would also be a good idea, along with maybe some poblano peppers? In my opinion, the carrots are a key addition, which might be surprising, but trust me on this.
Happy cooking! ~Inge
Easy veggie fajitas
This isn’t really a recipe at all – more like a method. If you have any leftover cooked veggies, add them to quesadillas later in the week for a quick snack. Also, don’t omit the lime juice step. It really brightens up the flavors.
- Whatever fresh veggies you’d like: carrots, peppers, mushrooms, zucchini, red onions, scallions, or asparagus.
- Ground cumin, chili powder, smoked paprika
- A few fresh limes
- Tortillas, corn or flour
- Whatever toppings you’d like: chopped cilantro, shredded cheese, sour cream (or vegan alternative), hot sauce, salsa, avocado slices, chopped fresh tomato
1. Prep and cut your veggies. I cut the mushrooms into thick slices, and for everything else, I like to cut the veggies into long thin strips approximately the same size.
2. Add a little olive oil to a sauté pan and heat over medium-high heat. Add the veggies all at once and sauté. Cook until just softened (but not mushy). I like to keep things on the crunchy side.
3. Add the cumin, chili powder, and smoked paprika, plus some salt (to taste). Stir everything around so the spices coat all the veggies and cook for just a few minutes. Then, add some squeezes of fresh lime juice to the pan, stirring so all the veggies get dressed with the juice.
4. Assemble your fajitas and enjoy!