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
