Prep Time: 10 mins | Cook Time: 7 mins | Total Time: 17 mins | Yield: 8 Servings
I will never forget the first time I had these Fajita Veggies! It was at my friend’s wedding. It was love at first bite! I immediately asked for the recipe. Now, allow me to share it with you! How awesome is that? Here you go, friends! Try this recipe today and I promise you that it will be worth all your time and effort. Have the most wonderful day, friends, and I hope you all love and appreciate this recipe today. Enjoy!
Ingredients:
8 oz baby portobello mushrooms, sliced
⅓ c olive oil
1 large onion, peeled, halved, and sliced
¾ tsp cumin
1 red bell pepper, seeded and cut into strips
1 head broccoli, cut into bite-size pieces
1 green bell pepper, seeded and cut into strips
1.5 tbsp chilli powder
Queso fresco, cotija, cheddar, or Monterey jack cheese (optional)
½ tsp onion powder
Sour Cream, (optional)
Lime juice, (optional)
½ tsp garlic powder
Cilantro, (optional)
Avocado, (optional)
½ tsp paprika
Flour tortillas, (optional)
Salt and freshly ground black pepper
Directions:
Add the mushrooms, onions, bell peppers, and broccoli into a large mixing bowl. Stir until well mixed.
In another mixing bowl, add the spices and oil. Stir until well blended.
Pour the mixture on top of the veggies, then toss until well coated.
Place a large skillet on the stove and turn the heat to medium.
Add the veggies and cook for about 7 minutes or until done. Sprinkle salt and pepper to season.
Top each tortilla with the mixture, then garnish with avocado, lime juice, sour cream, cilantro, and cheese.
Serve right away and enjoy!
Note:
Don’t forget to share this recipe with your loved ones!
Nutrition Facts:
Calories: 131kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 54mg | Potassium: 474mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1501IU | Vitamin C: 100mg | Calcium: 52mg | Iron: 1mg
