Vegetable Fajitas
Prepare vegetable fajitas with sautéed bell peppers, onions, and mushrooms, served in warm tortillas.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Bell Pepper (sliced into strips) | 3 | Count |
| Onion (sliced into strips) | 2 | Count |
| Mushroom (sliced) | 400 | Grams |
| Zucchini (sliced into strips) | 2 | Count |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Lime (juiced) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Cumin | 1 | Tsp |
| Chili Powder | 1 | Tsp |
| Salt | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Tortilla (flour or corn) | 10 | Count |
| Sour Cream (whole milk based) | 250 | Grams |
| Cilantro (chopped) | 1 | Bunch |
Instructions
- In a large bowl, combine olive oil, lime juice, minced garlic, cumin, chili powder, salt, and black pepper to make a marinade.
- Add sliced bell peppers, onions, mushrooms, and zucchini to the marinade. Toss to coat evenly.
- Let the vegetables marinate for at least 15 minutes.
- Heat a large skillet over medium-high heat. Add the marinated vegetables and sauté for 8-10 minutes until they are tender and slightly charred.
- Warm the tortillas in a dry skillet or microwave.
- Serve the sautéed vegetables in warm tortillas. Top with sour cream and chopped cilantro.
Kitchen equipment
Large SkilletLarge Bowl