Best 5 Veggie Fajitas Recipes
**Veggie Fajitas: A Delightful Fusion of Flavors and Textures**
Savor the vibrant flavors of Mexico with our enticing veggie fajitas recipe. This delectable dish combines an array of colorful vegetables, tender tortillas, and a zesty seasoning blend, creating a symphony of tastes and textures that will tantalize your taste buds. Whether you prefer classic bell peppers and onions or crave the sweetness of roasted poblanos and corn, our recipe offers variations to suit every palate. Dive into the authentic flavors of Mexico with our easy-to-follow recipe, ensuring a fiesta in every bite.
**Recipes:**
1. **Classic Veggie Fajitas:** This timeless recipe features a harmonious blend of bell peppers, onions, and your choice of protein. Simply marinate your protein of choice in a zesty mixture of chili powder, cumin, paprika, and garlic, then sauté until tender. Assemble your fajitas with warm tortillas, sautéed veggies, and your favorite toppings.
2. **Roasted Poblano and Corn Fajitas:** Elevate your fajita experience with the smoky sweetness of roasted poblanos and corn. Char poblano peppers over an open flame or under the broiler, then roast corn on the cob until tender. Combine the roasted veggies with sautéed bell peppers and onions, and season with a blend of chili powder, cumin, and paprika. Serve with warm tortillas and your preferred toppings.
3. **Portobello Mushroom Fajitas:** Indulge in the meaty texture of portobello mushrooms in this hearty variation. Slice portobello mushrooms into strips and marinate them in a savory mixture of soy sauce, garlic, and ginger. Pan-fry the marinated mushrooms until tender, then combine them with sautéed bell peppers and onions. Season with a blend of chili powder, cumin, and paprika, and serve with warm tortillas and your desired toppings.
4. **Sweet Potato and Black Bean Fajitas:** Delight in the vibrant colors and flavors of sweet potato and black bean fajitas. Roast sweet potato cubes and black beans in a flavorful mixture of chili powder, cumin, and paprika. Combine the roasted veggies with sautéed bell peppers and onions, and season with additional chili powder, cumin, and paprika. Serve with warm tortillas and your favorite toppings.
5. **Quinoa and Veggie Fajitas:** Create a protein-packed and gluten-free version of fajitas with quinoa and vegetables. Cook quinoa according to package instructions and set aside. Sauté an array of vegetables such as bell peppers, onions, and zucchini until tender. Combine the cooked quinoa, sautéed veggies, and a zesty seasoning blend. Serve with warm tortillas and your favorite toppings.
CHICKEN AND VEGGIE SHEET PAN FAJITAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 5 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 475 degrees F. Line a sheet pan with foil.
- In a small bowl, mix together the chili powder, ancho chile powder, salt and pepper. Place the peppers, onion and mushrooms on the sheet pan. Drizzle with half the olive oil and season with half the chili seasoning mix. Toss and place in the oven to roast until the veggies begin to char, about 12 minutes.
- Add the chicken to a bowl and toss with the remaining oil and seasonings. Add the chicken to the veggies and return to the oven. Cook until the chicken is cooked through, 7 to 8 minutes. Remove from the oven, then squeeze over the lime juice and toss.
- Serve the chicken and veggies on the warm tortillas, then top with the guacamole, salsa, sour cream, queso fresco and cilantro and garnish with lime wedges on the side.
VEGGIE FAJITAS
My family loves these peppery veggie fajitas! Serve the fajitas with flour tortillas, cheddar cheese, lettuce, tomatoes, sour cream, and I even put steamed broccoli on the side (so each can add broccoli if wanted).
Provided by Kim
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 5
Number Of Ingredients 8
Steps:
- In a large frying pan over a medium heat, saute olive oil and garlic. Let the garlic saute for 2 minutes, stir in the green and yellow bell peppers. Let the peppers saute for 2 minutes, stir in the onions. After two minutes add the mushrooms and green onions to the frying pan. Season the vegetables with lemon pepper to taste and stir well. Cover the frying pan and cook until all of the vegetables are tender.
Nutrition Facts : Calories 51.3 calories, Carbohydrate 7.8 g, Fat 2.2 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 5.2 mg, Sugar 3.3 g
VEGGIE FAJITAS
My husband prefers these to chicken or beef fajitas and I serve them for dinner often. -Sarah Mercer, Wichita, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 fajitas.
Number Of Ingredients 12
Steps:
- In a large cast-iron or other heavy skillet, saute the vegetables with salt and pepper in oil until crisp-tender, 5-7 minutes. Using a slotted spoon, place about 1/2 cup vegetable mixture down the center of each tortilla. Sprinkle each with 1/4 cup cheese; top with sour cream and salsa. Fold in sides.
Nutrition Facts : Calories 375 calories, Fat 21g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 853mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein.
CHICKEN VEGGIE FAJITAS
Our family loves the spicy flavor of these fajitas. I also appreciate the fact that they're fast to fix. -Eleanor Martens, Rosenort, Manitoba
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 7 ingredients. Place chicken and vegetables in a single layer in a greased 15x10x1-in. baking pan; drizzle with 1/4 cup lemon juice mixture. Broil 4-6 in. from the heat for 4 minutes. , Turn chicken and vegetables; drizzle with remaining lemon juice mixture. Broil 4 minutes longer or until chicken juices run clear. Serve on tortillas, with cheese if desired.
Nutrition Facts : Calories 231 calories, Fat 7g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 460mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic exchanges
QUICK VEGGIE FAJITAS
Bypassing the meat counter saves you money and adds new life to a Tex-Mex classic. Best of all, your family won't miss the steak. Spicy poblano chiles add meaty texture and cut the richness of the cheese.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 275 degrees. Wrap tortillas in parchment-lined foil and warm in oven, 15 minutes. In a small pot, heat beans over low.
- In a large skillet, heat oil over medium-high. Add onion and chiles and cook until softened, 12 to 15 minutes. Add zucchini and cook until crisp-tender, 6 minutes. Add corn and cook until warmed through, 3 minutes; season with salt and pepper. Spread beans on tortillas and top with vegetables; serve with salsa, sour cream, cheese, and lime wedges.
Nutrition Facts : Calories 638 g, Fat 26 g, Fiber 15 g, Protein 22 g, SaturatedFat 10 g
Tips:
- Use a variety of vegetables. This will give your fajitas a colorful and flavorful filling. Some good options include bell peppers, onions, mushrooms, zucchini, and squash.
- Cut the vegetables into thin strips. This will help them cook evenly.
- Season the vegetables with your favorite fajita seasoning. You can use a store-bought seasoning mix or make your own.
- Cook the vegetables over high heat. This will help them get a nice char.
- Serve the fajitas immediately. They are best enjoyed hot and fresh.
Conclusion:
Veggie fajitas are a delicious and healthy meal that can be enjoyed by people of all ages. They are also a great way to get your daily dose of vegetables. With a little planning and preparation, you can have a delicious and satisfying veggie fajita meal on the table in no time. So next time you are looking for a quick and easy weeknight meal, give veggie fajitas a try. You won't be disappointed!
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