These delicious vegetable fajitas are made with seared asparagus, portobello mushrooms, bell peppers and onions in a zesty cumin lime sauce!
- ¼ cup lime juice
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon mild chili powder
- 1 teaspoon dried oregano
- ½ teaspoon sweet paprika
- ½ teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 2 tablespoons olive oil, plus more if needed
- 1 large portobello mushroom, cleaned and sliced
- 8 asparagus spears, woody ends removed, then stalks cut in half
- 1 medium bell pepper (any color), sliced
- ½ red onion, sliced
- ¼ cup chopped fresh cilantro
- 6 small (fajita-size) flour tortillas, warmed
- Guacamole, or sauce of choice
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Stir the lime juice, garlic, cumin, chili powder, oregano, paprika, ½ teaspoon salt, and ½ teaspoon pepper together in a small bowl.
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Coat the bottom of a large skillet with 2 tablespoons of oil and place it over medium heat.
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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.
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Cook the mushrooms for about 4 minutes on each side, until the slices are lightly browned.
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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.
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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.
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Lower the heat and return the mushrooms to the skillet. Carefully pour the sauce over the veggies.
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Continue cooking the veggies, flipping them frequently, until most of the liquid from the sauce has cooked off, 1 to 2 minutes.
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Remove the skillet from heat.
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Season the veggies with additional salt and pepper to taste, then sprinkle them with cilantro.
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Stuff the veggies into warm tortillas and slather with guacamole, or sauce of choice. Serve.
Nutrition information does not include guacamole.