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5
from 1 vote
Veggie Fajitas Recipe
This quick, tasty veggie fajita recipe fills the plate and hungry tummies with perfectly spiced peppers, courgettes and onions, wrapped in soft flour tortillas.
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course:
Spicy mains
Cuisine:
Mexican
Diet:
Vegetarian
Servings:
8
fajitas
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Kitchen knife
Chopping board
Grater
Nonstick frying pan
Wooden spoon
Ingredients
For the fajita spice mix
1
tsp
paprika
½
tsp
garlic granules
½
tsp
ground cumin
¼
tsp
ground coriander
¼
tsp
cinnamon
½
tsp
salt
½
tsp
freshly ground black pepper
For the vegetables
2
tbsp
vegetable oil (canola oil)
canola oil
3
bell peppers
deseeded and sliced
1
courgette (zucchini)
zucchini halved and sliced into thin strips
1
red onion
thinly sliced
To serve
8
flour tortillas
100
g
grated/shredded mature cheese
vegetarian/vegan if required
Suggested extras
Salsa
Guacamole
Sour cream
Your choice of salad
Metric
-
Ounces
Instructions
Make the fajita spice mix
Mix all the spices together (paprika, garlic granules, cumin, coriander and cinnamon, salt and pepper) in a small bowl.
Make the fajita filling
Heat the oil in a frying pan over a medium-high heat.
Add the peppers, courgettes and onions and fry until softening.
Add the fajita spice and stir.
Continue to fry for another couple of minutes until the seasoning releases lovely aromas and the veggies are sizzling.
Tip the veggies into a warmed bowl.
Serve
Place all the tortillas on a plate and microwave for 30-45 seconds until warm and soft.
Serve the vegetables, tortillas and grated cheese to the table along with your chosen accompaniments.
Allow everyone to dig in and construct their own veggie fajitas.
Video
Nutrition
Calories:
200
kcal
|
Carbohydrates:
27
g
|
Protein:
7
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
13
mg
|
Sodium:
511
mg
|
Potassium:
266
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
1697
IU
|
Vitamin C:
62
mg
|
Calcium:
148
mg
|
Iron:
2
mg
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