Veggie Fajitas Recipe

Prepare vegetables

Clean the portobello mushrooms by wiping with a damp paper towel. Remove and discard stems; slice the caps into 1/4-inch thick strips to yield about 3 cups. Core and seed the bell peppers, then slice into 1/4-inch strips (about 1 cup each). Trim ends of the zucchini and cut into 1/4-inch half-moons (about 1.5 cups). Peel the yellow onion and slice into 1/4-inch rings, then separate into strips (about 1 cup). Mince the garlic cloves finely.

Make the marinade

In a medium bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lime juice, 1 tablespoon soy sauce, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using) until smooth.

Toss vegetables in marinade

Place the sliced portobellos, bell peppers, zucchini, onion, and minced garlic into a large bowl or a zip-top bag. Pour the marinade over the vegetables and toss thoroughly to coat. Let sit for 10–15 minutes at room temperature to absorb flavors (or refrigerate up to 30 minutes).

Heat skillet

Heat a large heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot (2–3 minutes). Add 1 tablespoon vegetable oil and swirl to coat the pan.

Sear mushrooms first

Add the marinated portobello strips in a single layer, leaving some space so they can brown. Sear without moving for 2 minutes, then stir and cook 1–2 more minutes until golden-brown. Remove mushrooms to a plate and set aside.

Cook peppers, squash, and onions

If needed, add another 1/2 tablespoon oil to the pan. Add the marinated onions and bell peppers and cook, stirring occasionally, 3–4 minutes until they begin to soften and char at the edges. Add the zucchini and continue to cook 2–3 minutes until tender-crisp. Stir in the seared mushrooms and any accumulated juices.

Finish & adjust seasoning

Reduce heat to medium. Taste and adjust seasoning, adding up to 1/4 tsp salt or a squeeze of lime if desired. Stir in 1 teaspoon butter or vegan butter (optional) for gloss and richness and remove from heat.

Warm tortillas

Warm tortillas in a dry skillet over medium heat 20–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes, or microwave wrapped in a damp paper towel for 20–30 seconds.

Assemble and serve

Divide the veggie mixture among the warmed tortillas. Garnish with chopped cilantro, lime wedges, sour cream or crema, and shredded cheese as desired. Serve immediately while sizzling.