Fajita Veggies – Get ready to embark on a sizzling veggie adventure with our mouthwatering Fajita Veggies recipe! Packed with colorful bell peppers, tender broccoli, earthy mushrooms, and sweet onions, this dish is bursting with flavors that will leave you craving for more. The secret lies in the perfect blend of aromatic spices, creating a symphony of taste that will delight your taste buds. Whether you enjoy them wrapped in warm tortillas or topped with cheese, avocado, lime juice, and cilantro, these Fajita Veggies are sure to become a favorite in your household!
Ah, let me share the excitement of how our little family fell in love with these Fajita Veggies! It all started on a weekend when we decided to have a fun-filled family cooking session. As I chopped the vibrant veggies, my husband couldn’t resist sneaking a taste of the chili powder and cumin mix, eagerly anticipating the delicious outcome. Once the marinated veggies hit the sizzling hot cast iron skillet, the tantalizing aroma filled our home, and we couldn’t wait to dig in. When the first bite touched our lips, it was pure bliss – the crunchiness of the broccoli, the tenderness of the mushrooms, and the sweetness of the onions and peppers combined to create a fiesta of flavors in our mouths. From that moment on, Fajita Veggies became a regular indulgence, bringing us together over a scrumptious and healthy meal.
Why This Sizzling Fajita Veggie Recipe?
- A Symphony of Flavors: The perfect blend of chili powder, cumin, garlic, onion powder, and paprika creates a mesmerizing melody of tastes, elevating the humble veggies to a whole new level of deliciousness.
- Versatile & Customizable: Serve the Fajita Veggies wrapped in warm flour tortillas for a satisfying meal, or get creative and build your own veggie bowl with optional toppings like queso fresco, cotija, cheddar, or Monterey jack cheese, creamy avocado, zesty lime juice, and fresh cilantro.
- Healthy & Wholesome: Packed with nutrient-rich vegetables and cooked in olive oil, this recipe offers a guilt-free indulgence that’s both flavorful and nourishing.
- Quick & Easy: With just a few simple steps, you can whip up a delightful veggie fiesta in under 30 minutes, making it perfect for busy weeknights or impromptu gatherings.
Ingredients:
- 1 large onion, peeled, halved, and sliced (about 200g / 0.44 lb.)
- 1 red bell pepper, seeded and cut into strips (about 150g / 0.33 lb.)
- 1 green bell pepper, seeded and cut into strips (about 150g / 0.33 lb.)
- 1 head broccoli, cut into bite-size pieces (about 300g / 0.66 lb.)
- 8 ounces baby Portobello mushrooms, sliced (about 225g)
- 1/3 cup olive oil (80ml)
- 1.5 tablespoons chili powder
- 3/4 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper to taste
- Flour tortillas (optional)
- Queso fresco, cotija, cheddar, or Monterey jack cheese (optional)
- Avocado (optional)
- Lime juice (optional)
- Cilantro (optional)
- Sour Cream (optional)
Directions:
In a large bowl, combine the sliced onions, bell peppers, broccoli, and mushrooms.
In a glass measuring cup, whisk together the olive oil, chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper.
Pour the marinade over the vegetables and stir well to coat them evenly.
Heat a large cast iron skillet or wok over medium-high heat. Once hot, add the marinated vegetables and cook, stirring occasionally, until they become just tender (approximately 5-7 minutes).
Season with additional salt and pepper if needed.
Serve the flavorful Fajita Veggies in warmed flour tortillas and top them with your favorite optional toppings like cheese, avocado, lime juice, cilantro, and sour cream.
Notes:
- Feel free to customize this recipe with your favorite veggies like zucchini, carrots, or asparagus.
- For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the marinade.
- If you don’t have a cast iron skillet, a regular skillet or wok will work just fine.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
In conclusion, our sizzling Fajita Veggies recipe is a true celebration of vibrant flavors and wholesome goodness. With the perfect blend of spices and a colorful medley of vegetables, each bite promises a delightful explosion of tastes that will leave you craving more. Whether you’re looking to enjoy a quick weeknight dinner, a fun family cooking session, or a gathering with friends, these Fajita Veggies are the answer.
This versatile dish allows you to get creative and tailor it to your liking, whether you prefer to wrap them in warm tortillas for a handheld delight or create a delectable veggie bowl with an array of optional toppings. The best part is that it’s healthy, vegetarian-friendly, and incredibly easy to prepare.
From our family to yours, we hope that this recipe becomes a cherished staple in your household, just as it has in ours. So gather your loved ones, fire up that skillet, and indulge in a veggie fiesta that’s as delicious as it is heartwarming. Let the aroma fill your home and the flavors dance on your palate, creating memories that will last a lifetime.
So go ahead, give this recipe a try, and experience the joy of Fajita Veggies – a culinary adventure that’s sure to impress and satisfy even the pickiest of eaters. Enjoy the goodness, share the love, and let the magic of these sizzling vegetables brighten up your table with every serving. Happy cooking and bon appétit!
FAQs
Can I make these Fajita Veggies ahead of time?
Yes, you can! Prepare the marinated vegetables ahead of time and store them in the refrigerator. When ready to serve, simply cook them in a hot skillet as instructed.
Are these Fajita Veggies suitable for a vegetarian or vegan diet?
Absolutely! This recipe is entirely plant-based and perfect for both vegetarians and vegans.
Can I use frozen vegetables instead of fresh ones?
While fresh vegetables are recommended for the best texture and flavor, you can use frozen vegetables if that’s what you have on hand. Just be sure to thaw and pat them dry before marinating and cooking.
How spicy are these Fajita Veggies?
The spice level can be adjusted to suit your preferences. If you prefer a milder taste, reduce the amount of chili powder or omit the cayenne pepper.
Fajita Veggies
Ingredients
- 1 large onion peeled, halved, and sliced (about 200g / 0.44 lb.)
- 1 red bell pepper seeded and cut into strips (about 150g / 0.33 lb.)
- 1 green bell pepper seeded and cut into strips (about 150g / 0.33 lb.)
- 1 head broccoli cut into bite-size pieces (about 300g / 0.66 lb.)
- 8 ounces baby Portobello mushrooms sliced (about 225g)
- 1/3 cup olive oil 80ml
- 1.5 tablespoons chili powder
- 3/4 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper to taste
- Flour tortillas optional
- Queso fresco cotija, cheddar, or Monterey jack cheese (optional)
- Avocado optional
- Lime juice optional
- Cilantro optional
- Sour Cream optional
Instructions
- In a large bowl, combine the sliced onions, bell peppers, broccoli, and mushrooms.
- In a glass measuring cup, whisk together the olive oil, chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper.
- Pour the marinade over the vegetables and stir well to coat them evenly.
- Heat a large cast iron skillet or wok over medium-high heat. Once hot, add the marinated vegetables and cook, stirring occasionally, until they become just tender (approximately 5-7 minutes).
- Season with additional salt and pepper if needed.
- Serve the flavorful Fajita Veggies in warmed flour tortillas and top them with your favorite optional toppings like cheese, avocado, lime juice, cilantro, and sour cream.
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