Veggie lover Fajita Recipe
#Veggie #lover #Fajita #Recipe
This vegetarian fajita recipe utilizes a good blend of fajita veggies and flavors. Prepared quickly, this is a quick and simple supper that is ideal for occupied weeknights! Serve in warm tortillas and top with dark beans or pinto beans and guacamole.
Notes
Nourishment data is a gauge without extra garnishes like avocado, lime juice, or cilantro.
Ways to tweak
• Utilize a major romaine or margarine lettuce leaf rather than the tortilla to make a veggie lover fajita lettuce wrap
• Serve on corn tortillas to make them sans gluten
• Top with cheddar and acrid cream to make vegan fajitas
• Trade in your number one veggies like cauliflower or carrots
• Serve cooked, cut chicken or hamburger as an afterthought for meat eaters
Nourishment
Calories: 221kcal | Carbs: 26g | Protein: 6g | Fat: 12g | Soaked Fat: 2g | Sodium: 260mg | Potassium: 496mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1501IU | L-ascorbic acid: 100mg | Calcium: 79mg | Iron: 2mg
Ingredients
• 1 huge onion, stripped, split, and cut
• 1 red chime pepper, cultivated, and cut into strips
• 1 green chime pepper, cultivated, and cut into strips
• 1 head broccoli, cut into scaled down pieces
• 8 ounces child portobello mushrooms, cut
• ⅓ cup olive oil
• 1 ½ tablespoons bean stew powder
• ¾ teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• Coarse fit salt and newly ground dark pepper, to taste
• 8 flour tortillas
• Avocado, (discretionary)
• Lime juice, (discretionary)
• Cilantro, (discretionary)
How to prepare
• In an enormous bowl, consolidate the onions, chime peppers, broccoli, and mushrooms.
• In a glass estimating cup, consolidate the oil and flavors. Pour over the vegetable blend and mix well.
• Heat an enormous cast iron or non-stick skillet over medium high intensity. Once hot, add the marinated vegetables and cook, mixing, until simply delicate, 5-7 minutes. Spoon into warmed tortillas and top with avocado, lime juice, and cilantro whenever wanted.
