For the past year we’ve been making Taco Tuesday, but as you know, there are so many different variations of tacos. Veggie Fajitas are so easy to make and they’re so tasty plus healthy at the same time.
I like to use pre-package seasoning but not all seasonings are the same. My top two favorite seasoning are Siete’s Taco Seasoning and Thrive Market’s Taco and Fajita Seasonings.
Veggie Fajitas
Course: Dinners, LunchesCuisine: MexicanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
10
minutesIngredients
2 large Portobello mushrooms
1 large green bell pepper
1 medium yellow sweet onion
1 medium jalapeño (optional)
2 tbsp olive oil
1 pack of fajita or taco seasoning (I like to use Siete’s Taco Seasoning)
Directions
- Use a damp paper towel and clean your portobello mushrooms.
- Cut your veggies longways about 1/2 inch pieces and place them in mixing bowl.
- Drizzle 1 tbsp of olive oil and about half a pack of your seasoning. Use your hands to mix the oil and seasoning. Portobello mushrooms are very delicate and you don’t want to break them.
- Drizzle 1 tbsp of olive oil in a cast iron or regular pan and cook veggies for about 6 minutes, stir the veggies using tongs.
Notes
- Serve your fajitas with Spanish rice and refried pinto beans. I love to make a batch of guacamole and pico de gallo.
- Any leftovers are great for a breakfast burrito the next day, just add scramble eggs and you’re ready to go.
Keep any leftovers int fridge for up to 3 days.
Enjoy!
XO, Carol