Description
This hearty, meatless veggie fajita recipe features substantial vegetables like cremini mushrooms and zucchini, enhanced by a smoky, tangy Chipotle-Lime Crema for a quick and satisfying meal that comes together in under 30 minutes.
Ingredients
- 450 g (1 lb) mixed bell peppers (red, yellow, orange), deseeded and sliced into 0.6 cm strips
- 1 large yellow onion, sliced into 0.6 cm strips
- 225 g (8 oz) cremini mushrooms, sliced thickly
- 1 medium zucchini, sliced into half-moons 0.6 cm thick
- 2 tablespoons neutral cooking oil
- 1 tablespoon fresh lime juice, plus wedges for serving
- 8 small flour or corn tortillas
- 2 tablespoons chopped fresh cilantro, for garnish
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon dried oregano
- 0.5 teaspoon fine sea salt (for vegetables)
- 0.25 teaspoon black pepper (for vegetables)
- 120 g (0.5 cup) full-fat sour cream (or Greek yogurt)
- 1–2 canned chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce from can
- 1 tablespoon fresh lime juice (for crema)
- 1 small garlic clove, minced
- 1 tablespoon chopped fresh cilantro (for crema)
- 0.25 teaspoon fine sea salt (for crema)
Instructions
- Prepare the Chipotle-Lime Crema: In a food processor or blender, combine the sour cream, chipotle peppers (start with one for mild heat), adobo sauce, lime juice, minced garlic, cilantro, and salt; blend until smooth and creamy. Refrigerate until serving.
- Make the Fajita Seasoning Mix: In a small bowl, whisk together all the fajita seasoning ingredients (chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper) and set aside.
- Cook the Onions and Peppers: Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers and cook, stirring occasionally, for 5-7 minutes until they soften and develop charred edges.
- Add Mushrooms and Zucchini: Add the sliced mushrooms and zucchini to the skillet. Continue to cook for another 3-5 minutes, stirring, until the mushrooms are browned and the zucchini is tender-crisp. Add more oil if needed.
- Season the Vegetables: Sprinkle the prepared fajita seasoning evenly over the vegetables in the skillet. Toss well to coat every piece and cook for 1-2 more minutes until the spices are fragrant.
- Finish with Lime Juice and Warm Tortillas: Remove the skillet from the heat and stir in the 1 tablespoon of fresh lime juice. Warm the tortillas (wrap in foil and bake at 150°C/300°F for 10 minutes or heat individually in a dry skillet for 15-20 seconds per side).
- Assemble the Fajitas: Arrange a portion of the hot fajita vegetables down the center of each warm tortilla. Drizzle generously with the chilled Chipotle-Lime Crema and garnish with fresh chopped cilantro and serve with lime wedges.
Notes
To customize heat, start with one chipotle pepper in the crema and add more to taste. For a high-protein option, use Greek yogurt instead of sour cream. For a vegan option, use plant-based sour cream or cashew cream. If cilantro tastes soapy, substitute fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 fajitas
- Calories: 250 calories
- Sugar: 12 g
- Sodium: 625 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 13 mg