Zesty Vegetable Fajitas
These zesty vegetable fajitas are loaded with mushrooms, asparagus, and bell peppers in a flavorful cumin-lime sauce. Ready in 30 minutes, they are fiber-rich, plant-based, and packed with healthy fats, making them a quick, nutritious, and satisfying dinner option. Perfect for weeknights, meal prep, or anytime you want a vibrant, wholesome meal.
Equipment
- 1 Large skillet
- 1 small mixing bowl
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Spatula
Ingredients
- ¼ cup lime juice
- 2 cloves garlic minced
- 2 tsp ground cumin
- 1 tsp mild chili powder
- 1 tsp dried oregano
- ½ tsp sweet paprika
- ½ tsp salt plus more to taste
- ½ tsp black pepper plus more to taste
- 2 tbsp olive oil plus more if needed
- 1 large portobello mushroom cleaned and sliced
- 8 asparagus spears woody ends removed and cut in half
- 1 medium bell pepper any color, sliced
- ½ red onion sliced
- ¼ cup fresh cilantro chopped
- 6 small flour tortillas warmed
- Guacamole or sauce of choice for serving
Instructions
- Prepare the Zesty Sauce: In a small mixing bowl, combine ¼ cup fresh lime juice, 2 minced garlic cloves, 2 teaspoons ground cumin, 1 teaspoon mild chili powder, 1 teaspoon dried oregano, ½ teaspoon sweet paprika, ½ teaspoon salt, and ½ teaspoon black pepper. Whisk the ingredients together until smooth and aromatic. This vibrant sauce will coat your vegetables with tangy, smoky, and slightly spicy flavors. Set aside while you prepare the vegetables.
- Heat the Skillet: Place a large skillet over medium heat and add 2 tablespoons of olive oil. Allow the oil to warm for about 1–2 minutes; it should shimmer slightly but not smoke. Heating the oil properly ensures that your vegetables sear beautifully without sticking.
- Cook the Portobello Mushrooms: Add the sliced portobello mushrooms in a single layer to the hot skillet. Avoid overcrowding the pan to allow each slice to brown evenly. Cook the mushrooms for approximately 4 minutes on one side until they develop a rich golden-brown color. Flip them carefully and cook another 4 minutes on the other side. Once done, remove the mushrooms from the skillet and set aside on a plate.
- Sauté the Asparagus and Bell Peppers: Increase the heat to high and add a small dash of olive oil if the skillet appears dry. Add the prepared asparagus, sliced bell pepper, and red onion to the skillet. Toss the vegetables gently to coat them in oil. Cook them for 4–5 minutes, turning occasionally, until they become tender-crisp and develop a light char in spots. This quick searing preserves their vibrant color and natural crunch.
- Combine Mushrooms and Vegetables: Lower the heat back to medium. Return the cooked portobello mushrooms to the skillet, gently mixing them with the sautéed asparagus, peppers, and onions.
- Add the Zesty Sauce: Carefully pour the prepared lime-cumin sauce over the vegetables in the skillet. Stir continuously for 1–2 minutes, allowing the sauce to evenly coat every piece of vegetable and thicken slightly. Most of the liquid should reduce, creating a flavorful glaze that clings to the veggies.
- Final Seasoning and Herb Garnish: Taste the vegetables and adjust seasoning with extra salt and black pepper as needed.Sprinkle ¼ cup of freshly chopped cilantro over the mixture for a burst of color and fresh, herbaceous flavor.
- Warm the Tortillas: While the vegetables finish cooking, warm 6 small flour tortillas in a dry skillet over medium heat for 20–30 seconds on each side, or wrap them in a damp cloth and microwave for 20 seconds. Warm tortillas are pliable and perfect for folding around the veggie filling.
- Assemble the Fajitas: Spoon generous portions of the vegetable mixture onto the center of each tortilla. Top with guacamole or your preferred sauce, if desired. Fold the tortillas over the filling and press lightly to keep everything in place.
- Serve and Enjoy: Arrange the fajitas on a serving platter while still warm. These zesty vegetable fajitas are best enjoyed immediately, offering a colorful, nutritious, and satisfying meal that combines bold flavors, fiber-rich vegetables, and healthy fats in every bite. Perfect for weeknight dinners, meal prep, or sharing with friends and family.
Notes
- For best flavor, use fresh lime juice instead of bottled.
- Avoid overcrowding the skillet when cooking mushrooms to ensure proper browning.
- Vegetables should remain tender-crisp; avoid overcooking to preserve texture and nutrients.
- Tortillas can be lightly toasted or warmed in the microwave for pliability.
- Optional toppings like guacamole, salsa, or vegan sour cream enhance flavor without adding saturated fat.
- The recipe is naturally plant-based, gluten-free options available by using corn tortillas.
- Adjust spices to taste; add extra chili powder for more heat.
