Description
A colorful and flavorful fajita dish made with sautéed bell peppers, onions, and zucchini, served with warm tortillas and topped with a tangy lime dressing. Perfect for a vegetarian or plant-based meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium zucchini, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Juice of 1 lime
- 8 small flour or corn tortillas
- Fresh cilantro, chopped (for garnish)
- Optional toppings: sour cream, guacamole, shredded cheese, salsa
Instructions
- Heat olive oil in a large skillet over medium heat. Add the sliced bell peppers, zucchini, and onion. Sauté for about 5-7 minutes until the vegetables are tender and slightly charred.
- Add the minced garlic, chili powder, cumin, paprika, salt, and pepper to the skillet. Stir to combine and cook for another 1-2 minutes, allowing the spices to toast and become fragrant.
- Remove the skillet from the heat and squeeze the juice of one lime over the vegetables. Stir to coat.
- Warm the tortillas in a separate pan or microwave for about 30 seconds to 1 minute until soft and pliable.
- Serve the veggie fajita mixture on the warm tortillas. Top with fresh cilantro and any optional toppings like sour cream, guacamole, shredded cheese, or salsa.
- Serve immediately and enjoy your finger-licking veggie fajitas!
Notes
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper to the vegetable mix.
- You can substitute the flour tortillas for corn tortillas for a gluten-free option.
- Feel free to add black beans, avocado slices, or grilled tofu for extra protein.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg