Quick Marinated Vegetarian Fajitas
These easy Vegetarian Fajitas are made with onion, peppers, mushrooms and zucchini seasoned in a zesty marinade. This flavor-packed meal has very little hands on prep time making it perfect for a speedy weeknight meal. This recipe just may become one of your favorite ways to use up your vegetables at the end of the week - feel free to get creative and use what you have on hand!
Servings 4
Calories 337kcal
Ingredients
Marinade
- ¼ cup avocado oil
- 1 lime juiced
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and Pepper to Taste
Vegetables
- 1 tablespoon avocado oil
- 1 large red onion sliced
- 3 bell peppers any color, seeded and cut into strips
- 8 ounces mushrooms sliced
- 1 zucchini cut into matchsticks
- 2 cloves garlic minced
For Serving
- 8 Corn Tortillas
- Avocado or Guacamole
- Salsa or Hot Sauce
- Sour Cream
- Cheese
Instructions
- In a small bowl combine avocado oil, lime juice, chili powder, garlic powder, smoked paprika, cumin, salt and pepper. Whisk to combine.
- Place mushrooms, onions, peppers, zucchini and garlic in a shallow dish. It is best if you put the peppers and onions on one side and mushrooms and zucchini on the other. Pour marinade over the vegetables and let marinade for 30 minutes and up to 2 hours.
- Heat the oil in a skillet to medium-high heat. Drain the vegetables.
- Add the onion and peppers to the pan and cook, stirring often, for 6 minutes.
- Add mushrooms and zucchini and cook for 5 more minutes.
- Meanwhile, while the vegetables are cooking heat another skillet over medium-high heat. Heat tortillas in the skillet until warmed through, about 2 minutes per side.
- To serve, add vegetables to the tortillas and top with avocado, salsa, sour cream, and cheese.
Nutrition
Calories: 337kcal | Carbohydrates: 37g | Protein: 7g | Fat: 19g | Saturated Fat: 2g | Sodium: 44mg | Potassium: 680mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3285IU | Vitamin C: 131.3mg | Calcium: 71mg | Iron: 2mg