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–+ servings
Two Vegetable Fajitas on a Plate
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5 from 3 votes

Zesty Vegetable Fajitas

These delicious vegetable fajitas are made with seared asparagus, portobello mushrooms, bell peppers and onions in a zesty cumin lime sauce!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Entree
Cuisine: American, Mexican
Servings: 6 fajitas
Calories: 182kcal
Author: Alissa Saenz

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Notes

Nutrition information does not include guacamole.

Nutrition

Serving: 1fajita | Calories: 182kcal | Carbohydrates: 24.8g | Protein: 4.1g | Fat: 8.1g | Saturated Fat: 1.2g | Sodium: 442mg | Potassium: 241mg | Fiber: 2.9g | Sugar: 3.3g | Calcium: 29mg | Iron: 2mg