These delicious vegetable fajitas are made with seared asparagus, portobello mushrooms, bell peppers and onions in a zesty cumin lime sauce!
Stir the lime juice, garlic, cumin, chili powder, oregano, paprika, ½ teaspoon salt, and ½ teaspoon pepper together in a small bowl.
Coat the bottom of a large skillet with 2 tablespoons of oil and place it over medium heat.
Give the oil a minute to heat up, then add the mushroom slices in an even layer. Avoid overcrowding the skillet and cook the mushrooms in batches if needed.
Cook the mushrooms for about 4 minutes on each side, until the slices are lightly browned.
Remove the mushroom slices from the skillet. Raise the heat to high and add another dash of oil to the skillet if it seems dry.
Add the asparagus, bell pepper, and onion. Cook the veggies for about 4 minutes, flipping them occasionally, until they're tender-crisp and darkened in spots.
Lower the heat and return the mushrooms to the skillet. Carefully pour the sauce over the veggies.
Continue cooking the veggies, flipping them frequently, until most of the liquid from the sauce has cooked off, 1 to 2 minutes.
Remove the skillet from heat.
Season the veggies with additional salt and pepper to taste, then sprinkle them with cilantro.
Stuff the veggies into warm tortillas and slather with guacamole, or sauce of choice. Serve.
Nutrition information does not include guacamole.