Chef Caleb demonstrates a quick and easy fajita recipe, great for last minute meals!
Veggie fajitas are one of my favorite quick meals. I can usually have them cooked in 15 minutes, and I almost always have everything I need for them in my fridge or pantry. Any left overs from the meal are great for breakfast the next day too! I hope you enjoy this as much as I do.
Veggie Fajitas
Servings: 4
Prep time: 10 mins.
Cook Time: 15 mins.
1-2 bell peppers, julienned
1 large onion, julienned
1 ½ cups mushrooms, quartered
¼ cup pecan, vegetable, or avocado oil
1 Tbsp. Fajita Seasoning(https://colonelde.com/shop/herbs-spices/southwest-fajita-seasoning/)
2 tsp. smoked paprika(https://colonelde.com/shop/herbs-spices/paprika-smoked-spanish/)
12-16 tortillas, 6”
Salsa
Avocado, sliced or mashed
Shredded Jack, mozzarella, or other cheese
Sour cream or Greek yogurt
2 Limes, quartered
1. Heat a skillet or frying pan over “medium-high” heat. Once hot, add 1 tablespoon oil.
2. Add mushrooms to pan and cook until softened and seared, stirring occasionally. Remove from pan.
3. Add remaining oil to pan and allow a minute or two for it to heat up.
4. Add onions and peppers to pan. Cook until they begin to soften, stirring occasionally and allowing some char and marks to form on the pieces. Turn off heat but do not remove from stove. Stir in mushrooms, paprika, and some Fajita Seasoning. Taste and adjust as needed. Allow vegetable mix to sit in hot pan undisturbed about 10 minutes.
5. Warm up tortillas if desired, about 3 per person. Serve and garnish as desired with salsa, avocado, cheese, lime wedges, and sour cream.
Note: This recipe would also be delicious with eggplant, zucchini, or corn.
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