Veggie Fajitas are every bit as wonderful as the meaty version, and so easy!
I feel like I’ve been eating out a lot lately.
There’s something about the bustle of day to day life that makes me feel like I deserve a night out. Of course with three little kids going out to a restaurant is no picnic either (then again, neither is a picnic). Still, there’s something luxurious about everyone picking out exactly what they want to eat and just sitting around until it arrives. This must be what my husband and kids feel like every night of the week.
On Sunday we went out to The Olive Garden because it is one of the most accommodating restaurants in town (lots of vegetarian options, clean changing tables in the bathrooms, crayons and food practically waiting at the table for our kids). My husband ordered one of the personal size pizzas and after our meal the waitress declared that she had never seen anyone eat the whole thing before. Now, my husband is not a big guy and this was not a big pizza, so we had a good laugh about that one.
Then on Monday we took an impromptu trip to drop the older kids off with my in-laws where they were vacationing a couple of hours away. On our way home we stopped at Uno Chicago Grill, quite possibly one of my favorite restaurants. They serve super fresh, inspired meals. Jeron got the biggest slab of fish and chips we’d ever seen and I ordered a veggie loaded personal pizza. Aaand I ate the whole pizza. By myself. I guess we’re just two peas in a pod. FYI I looked up the nutritional information on the pizza I ordered and let’s just say I’ll be eating avocado toast for lunch the next few days. Yikes. But worth it.
If avocado toast is for lunch, these veggie fajitas are for dinner. Totally guilt free (and MSG free), you’ll be packing away the veggies like never before. Of course if you’re not vegetarian you can stir fry some chicken, shrimp, or steak to go along with this. I like the combination of veggies listed below but you could also add zucchini, cauliflower, or tomato to the mix. I like to serve it alongside some pinto beans for protein and wash it down with an ice cold lemonade (or maybe a margarita if you’re into that sort of thing).
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These Veggie Fajitas are made with mushrooms, broccoli, onions, peppers, and more!
- 2 small yellow onions, peeled, halved, and sliced
- 1 red bell pepper, seeded and cut into strips
- 1 green bell pepper, seeded and cut into strips
- 1 head broccoli, cut into bite size pieces
- 8 ounces baby portobella mushrooms, sliced
- 1/2 cup olive oil
- 2 tablespoons chili powder
- Salt and freshly ground black pepper
- Flour tortillas
- Monterey Jack, cheddar, or cotija cheese
- Avocado (optional)
- Lime juice (optional)
- Cilantro (optional)
- Sour Cream (optional)
In a large bowl, combine the onions, bell peppers, broccoli, and mushrooms.
In a glass measuring cup, combine the oil and chili powder. Pour over the vegetable mixture and stir well.
Heat a large cast iron skillet or wok over medium high heat. Once hot, add the marinated vegetables and cook, stirring, until just tender, 5-7 minutes. Season with salt and pepper. Spoon into warmed tortillas and top with cheese, avocado, lime juice, cilantro, and sour cream if desired.
Adapted from Ezra Pound Cake