You only need a few ingredients and less than 30 minutes to make these delicious Vegetarian Fajitas. Vegetarian, vegan friendly, and even an option for oil free, these Vegetable Fajitas are still hearty while being an incredibly healthy meal!
For serving: tortillas, avocado, cheese, sour cream, tomatoes, etc
Preheat a 12 inch cast iron skillet over medium-high heat. Add in oil, onions, and peppers. Saute for 4-5 minutes or until onions begin to soften and caramelize.
Add in garlic, portabello mushrooms and spices. Saute for 4-5 minutes longer until mushrooms soften and the liquid that was released into the pan mostly renders off (it will not all render off and that is okay!)
Turn off the heat and add in the zest and juice of one lime.
Use a slotted spoon and serve on top of your favorite tortillas and top as desired.
Cast Iron skillets are best for authentic fajitas. The char that is achieved on the peppers and onions in a cast iron skillet is hard to beat. However, you can use a nonstick skillet if that is all you have. I don't remove the gills from the mushrooms, as I like the meaty taste it gives these fajitas. But if the texture bothers you, by all means scrape the gills from the mushrooms before adding to the skillet. If you want to keep these fajitas oil free, saute using vegetable stock. Start by placing 2 tablespoons stock in skillet and heating. Add in the onions and peppers and proceed with the recipe, adding more stock as needed. Watch closely to not burn the vegetables.