
<p>For the past year we&#8217;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&#8217;re so tasty plus healthy at the same time.</p>



<p>I like to use pre-package seasoning but not all seasonings are the same. My top two favorite seasoning are Siete&#8217;s Taco Seasoning and Thrive Market&#8217;s Taco and Fajita Seasonings. </p>


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				<h2 class="recipe-card-title">Veggie Fajitas</h2><span class="recipe-card-author">Recipe by Carol</span><span class="recipe-card-course">Course: <mark>Dinners, Lunches</mark></span><span class="recipe-card-cuisine">Cuisine: <mark>Mexican</mark></span><span class="recipe-card-difficulty">Difficulty: <mark>Easy</mark></span></div><div class="recipe-card-details"><div class="details-items"><div class="detail-item detail-item-0"><span class="detail-item-icon oldicon oldicon-food" style="color: #6d767f;"></span><span class="detail-item-label">Servings</span><p class="detail-item-value">4</p><span class="detail-item-unit">servings</span></div><div class="detail-item detail-item-1"><span class="detail-item-icon oldicon oldicon-clock" style="color: #6d767f;"></span><span class="detail-item-label">Prep time</span><p class="detail-item-value">15</p><span class="detail-item-unit">minutes</span></div><div class="detail-item detail-item-2"><span class="detail-item-icon foodicons foodicons-cooking-food-in-a-hot-casserole" style="color: #6d767f;"></span><span class="detail-item-label">Cooking time</span><p class="detail-item-value">10</p><span class="detail-item-unit">minutes</span></div></div></div><div class="recipe-card-ingredients"><h3 class="ingredients-title">Ingredients</h3><ul class="ingredients-list layout-1-column"><li id="wpzoom-rcb-ingredient-item-603413e972d6c" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">2 large Portobello mushrooms</span></p></li><li id="wpzoom-rcb-ingredient-item-603413e972d7b" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 large green bell pepper </span></p></li><li id="wpzoom-rcb-ingredient-item-603413e972d7c" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 medium yellow sweet onion</span></p></li><li id="wpzoom-rcb-ingredient-item-603413e972d7d" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 medium jalapeño (optional)</span></p></li><li id="wpzoom-rcb-ingredient-item-16140267850042590" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">2 tbsp olive oil</span></p></li><li id="wpzoom-rcb-ingredient-item-1614025965530681" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 pack of fajita or taco seasoning (I like to use Siete&#8217;s Taco Seasoning)</span></p></li></ul></div><div class="recipe-card-directions"><h3 class="directions-title">Directions</h3><ul class="directions-list"><li id="wpzoom-rcb-direction-step-603413e972d7e" class="direction-step">Use a damp paper towel and clean your portobello mushrooms.</li><li id="wpzoom-rcb-direction-step-603413e972d7f" class="direction-step">Cut your veggies longways about 1/2 inch pieces and place them in mixing bowl.<img width="1125" height="978" src="https://cookwithcarol.com/wp-content/uploads/2021/02/Fajita-3.jpg" class="direction-step-image" alt="" title="Fajita 3" /></li><li id="wpzoom-rcb-direction-step-603413e972d80" class="direction-step">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&#8217;t want to break them.</li><li id="wpzoom-rcb-direction-step-603413e972d81" class="direction-step">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.</li></ul></div><div class="recipe-card-notes">
					<h3 class="notes-title">Notes</h3>
					<ul class="recipe-card-notes-list"><li>Serve your fajitas with Spanish rice and refried pinto beans. I love to make a batch of guacamole and pico de gallo.</li><li>Any leftovers are great for a breakfast burrito the next day, just add scramble eggs and you&#8217;re ready to go.</li></ul>
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<p>Keep any leftovers int fridge for up to 3 days.</p>



<p>Enjoy!<br>XO, Carol</p>

Veggie Fajitas
