Vegetarian Fajitas With Mushrooms
Enjoy incredibly delicious restaurant-style Vegetarian Fajitas with this bold and flavorful Veggie Fajita Recipe.
- 1 cup olive oil
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- 1 lime, juice
- 4 teaspoons taco seasoning
- 1/2 teaspoon ground cumin
- 3 bell peppers, seeds removed and thinly sliced
- 4 large portobello mushrooms, gills removed and thinly sliced
- 1 small red onion, thinly sliced
- 6 medium sized corn or flour tortillas
Combine olive oil, Worcestershire sauce, minced garlic, lime juice, taco seasoning, and cumin.
Add the sliced bell peppers, portobello mushrooms, and red onion to a large ziploc bag with the marinade. Zip to seal and shake until veggies are fully coated. Marinate at room temperature for 30-60 minutes, flipping the bag over halfway through.
Preheat the oven to 450° F and arrange the marinated veggies in a single layer on a baking sheet. You might want to split them between two baking sheets. Bake for 20-25 minutes, until mushrooms begin to brown.
Remove the veggies from the oven and preheat the broiler to high. Place the veggies back in the oven about 3 inches from the heating element for 4-5 minutes until charred to your liking.
Serve with warm fajitas and desired toppings.
Calories: 653kcal | Carbohydrates: 32g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 229mg | Potassium: 1260mg | Fiber: 9g | Sugar: 16g | Vitamin C: 245mg | Calcium: 74mg | Iron: 3mg