Easy Vegetable Fajitas
Ingredients
Fajitas
-
2
teaspoons
extra virgin olive oil
-
1
large
onion, sliced
-
1
green bell pepper, sliced
-
1
red bell pepper, sliced
-
2
small
summer squash (zucchini or yellow squash)
-
4
ounces
fresh mushrooms, sliced
-
2
cloves
garlic, minced
-
¼
jalapeno pepper, finely diced
-
1
tablespoon
fresh lemon juice
-
1
teaspoon
cumin
-
1
teaspoon
chili powder
-
¼
cup
chopped cilantro
Toppings and Tortillas
-
1
15-ounce can (about 2 cups)
red beans (i.e., pinto, cranberry, red, kidney)
-
8
small
corn tortillas
-
1
cup
prepared guacamole (or 1 avocado, sliced)
-
1
cup
prepared salsa
-
1
cup
plant-based sour cream (optional)
Instructions
- Heat olive oil in a large skillet.
- Add onion, bell pepper, zucchini, mushrooms, garlic, and jalapeno, and sauté for about 10 minutes until just tender.
- Add lemon juice, cumin, and chili powder, and stir well.
- Sprinkle with chopped cilantro.
- To serve, fill each plate with two warm corn tortillas, 1¾ cups vegetable fajita mixture, ½ cup beans, ¼ cup guacamole (or ¼ avocado slices), ¼ cup salsa, and ¼ cup plant-based sour cream (optional).
Nutrition Facts (estimated)
Servings
4
Calories
379
Total fat
10g
Total carbohydrates
59g
Total protein
16g
Sodium
764mg
Cholesterol
0mg
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