Enjoy a classic mushrooms, peppers, and onions combo in these Easy 25 minute Veggie Fajitas! Serve the flavorful fajita veggies in flour tortillas along with avocado, tomato, and shredded cheese for a filling meatless meal.
Heat olive oil in a 12″ cast iron skillet over medium-high heat until shimmering. Add the onion and cook for 2 minutes, stirring occasionally.
Add the peppers and continue to cook over medium-high heat for another five minutes, stirring occasionally.
While peppers are sauteing, slice your mushrooms and mince the garlic.
Stir the mushrooms, garlic, and spices into the skillet and continue to cook over medium-high heat for another 7-8 minutes, or until mushrooms have browned and softened. Stir occasionally.
While the mushrooms are cooking, slice the avocados, chop the tomatoes, and warm the tortillas.
Squeeze in lime juice to taste. Add a little more sea salt, if desired.
Serve the finished fajita veggies wrapped in flour tortillas with tomato, avocado, & cheese. You can add on other favorite fajita toppings, if desired — pico de gallo, shredded lettuce, salsa, chopped green onion, sour cream, whatever strikes your fajita fancy.
(Mine are pictured with chopped instead of sliced avocado to stretch it further because I only had one left. I also threw on a little chopped green onion.)
If you don’t have jalapeño on hand, substitute a bit of cayenne; if you’re sensitive to heat, cut down on the jalapeño and/or remove the seeds. Be sure to run your oven fan while cooking up hot peppers, and open a window if possible. You can double the mushrooms and/or add another bell pepper if you want extra veggies, too!
Easy 25 minute Veggie Fajitas from Mashup Mom: https://www.mashupmom.com/easy-25-minute-veggie-fajitas/