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Fajita Veggies Recipe (Copycat Chipotle Fajita Veggies)
Quick and easy Fajita Veggies are a great option for a meatless meal with tons of flavor. Use to make burritos, fajitas or quesadillas!
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Dinner, lunch
Cuisine:
Mexican
Keyword:
fajita vegetables, fajita veggies, fajitas
Servings:
4
Calories:
143
kcal
Author:
Kellie
Cost:
$5
Equipment
skillet
Ingredients
2
tablespoons
olive oil
1
large red onion
thinly sliced
3
bell peppers
thinly sliced (red, yellow or orange)
2
garlic cloves
minced
2
cups
sliced mushrooms
optional
3
tablespoons
Fajita Seasoning
1
lime
zest and juice
Instructions
Heat the olive oil in a large skillet over medium high heat.
Add the onions to the pan and cook until beginning to soften.
Stir in the peppers and continue to cook until the peppers soften.
Add the garlic and cook for 1 minute longer.
Stir in the mushrooms and turn the heat to high. Continue to cook until the vegetables begin to char then turn the heat to low.
Stir in the fajita seasoning, lime juice and zest.
Cook for 1-2 minutes longer.
Serve immediately with lime wedges, cilantro and hot sauce, if desired.
Notes
Fajita veggies are best soon after cooking but if you do have leftovers they can be stored in an airtight container, refrigerated, for up to 2 days.
Nutrition
Calories:
143
kcal
|
Carbohydrates:
19
g
|
Protein:
4
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
11
mg
|
Potassium:
544
mg
|
Fiber:
8
g
|
Sugar:
7
g
|
Vitamin A:
2992
IU
|
Vitamin C:
123
mg
|
Calcium:
199
mg
|
Iron:
5
mg