These spicy vegetable fajitas are a family favorite! Along with flour tortillas, cheddar cheese, lettuce, tomatoes, sour cream, and steamed broccoli on the side (so that each person can add broccoli if they’d like), serve the fajitas.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 2 green bell peppers, sliced
- 2 yellow bell peppers, sliced
- ½ onion, sliced
- 1 cup mushrooms, sliced
- 3 green onions, chopped
- lemon pepper to taste
Instructions
- In a large frying pan over a medium heat, saute olive oil and garlic. Let the garlic saute for 2 minutes, stir in the green and yellow bell peppers. Let the peppers saute for 2 minutes, stir in the onions. After two minutes add the mushrooms and green onions to the frying pan. Season the vegetables with lemon pepper to taste and stir well. Cover the frying pan and cook until all of the vegetables are tender.
Reviews
So good! I’d make it again in a heartbeat. Added fajita seasoning to it as well for added flavor.
This was quite good, but perhaps a little too basic. I would prefer there was some sauce. Two servings make 4 fajitas.
Super good and healthy, easy to make !
Dh and I just had this for lunch and loved it. Simple and nice. And it doesn’t take near 50 minutes! (I had them on the table in under 20.) I served them on artisan corn tortillas with shredded cheese and chipotle sauce for dh, avocado and tomato for me. We had pineapple spears on the side for a delightful vegan/vegetarian meal.
Very good base! I used portobello mushrooms to give it a more meaty texture and omitted the lemon pepper. Instead, I seasoned with tons of cumin, paprika, cayenne, and a cajun spice blend. Then added a good amount of soy sauce. SO GOOD! Top fajitas with guac, sour cream, and plenty of cheese for a very yummy vegetarian meal!
This was really good! I omitted the tortillas and used romaine leaves instead and added yellow squash and used portabello . But overall delicious!
It was very good!
Not very flavorful. I didn’t use sour cream, and I regret it. Even with cheese, the recipe doesn’t stand on its own very well.
I thought this was good. It reminded me of a vegetarian fajita I once had at a Mexican restaurant. I think the only difference is they added sliced zucchini. I used red pepper for the yellow and just added a little sea salt and a tad extra of olive oil after adding the mushrooms and green onions. I served it on a Trader Joe’s plain tortilla and topped with reduced fat mild cheddar and a small spoon of lite sour cream. I found it filling, and had enough for about 4 servings. I would consider making this again for lunch. ty
An easy and healthy dinner! I used red bell peppers instead of yellow and was very surprised at how much I liked the lemon pepper seasoning.
Great basic and easy recipe. I added portabella mushrooms and zuchinni for texture and cumin for taste. Didn’t have any green onions, and it worked out fine without them. I also used 2 red bell peppers rather than 2 yellow. I served this with tortillas, fresh guacamole, rice, black beans, and some cheese to top it off. Every one loved it, but the serving amount is a little small for a hungry family.
Good and healthy. Thanks for the idea!
Very Good. I love fajitas, but this recipe did not have much of a southwestern flare which I think a fajita should be. Since I did not have a fajita seasoning pakect, I used about a 1/4 tsp of red cayenne pepper, and approx 1/8-1/4 tsp of garlic salt, onion powder, paprika, ground sea salt, and ground roasted ancho chili powder. I also added an additional 1/2 tsp of lemon pepper after cooking the final 2 mintues in the instructions. For those that don’t like spicy food, adding the additional spices did not make the hotness overbearing, likely due to the sour cream. Other condiments I served the fajitas with included store bought salsa, chopped tomatoes, and shredded cheddar cheese. Had I had an avocado I would have made guacamole. Oh, and for the spicy food lovers, I had a bottle of hot sauce on the table as well.
this was very good as a filling for fajitas!
I’m not a huge fajita person, but I enjoyed this recipe. I had half of each of a red, yellow, green and orange bell pepper that needed used up so this recipe was perfect. I only had half a can of mushrooms but that was ok. Served with tortillas sour cream and salsa and sour cream mexican rice form this site.
This was so easy and great tasting. I did not have mushrooms on hand, so I used zucchini instead. They turned out wonderful. I used a little cumin as suggested by another reader. It really added more flavor to the veggies.
Made exactly according to recipe (except I used baby portabello mushrooms). They were so simple, yet so tasty. Added cheese and sour cream, and they tasted just as good as fajitas at a restaurant. Will definitely make again!
Portobello mushrooms make the best fajitas…so much better than chicken. I make these for myself when my family has chicken fajitas, but I always add more onions, and I chop the mushrooms into nice big chunks for a meaty texture. Rather than use lemon pepper, I sprinkle the mushrooms with a mixture of garlic powder, chipotle, ancho chile powder and just a touch of salt before cooking. I cook them separate from the pepper/onion mixture so they brown nicely. I absolutely love them.
Excellent! Made these almost exactly according to the recipe. I used 3 garlic cloves instead of 2 (we like our garlic over here), and only used 2 peppers-one green, one yellow-so as to fit everything in the pan. We also chose to sautee everything in Pam olive oil spray to lighten up. We added salt and pepper and used a lot of the lemon pepper. We decided to add some black beans and sour cream, but honestly the fajitas would have been awesome without the addditions as well. We will make this again and again. It’s very easy, quick, delicious and best of all HEALTHY!
This is an odd one, because I like complex recipes. When I looked at it, I tried it because it was easy, but as I was making it, I said to myself, “this is nothing, it is peppers and onions” and cooked it anyways. You know what…it was GREAT!! Total success in the fillings… The one complaint I have is that the ingredients did not mention tortillas. I ended up making an extra trip to the store.
Good solid meal. Just put out a couple of different taco type fillers and boyfriends loved it. Next time I will use more mushrooms and onions and less peppers (would not fit in the pan!) Will make over and over again.