Vegetarian Fajitas

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Do you ever have days where you decide there’s a particular food that you really need to make, right now, for seemingly no reason? Today that happened to be fajitas. These fajitas have lots of tang from the lime juice and a little kick from the tequila. They’re great with refried beans, Spanish rice, and a little guacamole. Margaritas optional.

Fajita Ingredients

  • 2 small bell peppers, sliced (12 ounces)
  • 1 small onion, sliced in half, then sliced root to tip (4 ounces)
  • 3-4 medium portabella mushrooms, sliced (6 ounces)
  • 1 tablespoon olive oil
  • 6-8 corn tortillas

Fajita Marinade

  • 1/4 cup lime juice
  • 2 tablespoons tequila
  • 2 tablespoons olive oil
  • 3 cloves of garlic, finely minced
  • 1 small jalepeno pepper, seeded and finely minced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon sea salt

  1. Mix the marinade ingredients together. Place in a large casserole dish or plastic bag. Add the bell peppers, mushrooms, and onions. Toss to coat. Let marinate for 1 hour, mixing once or twice.
  2. Heat a large heavy-bottomed skillet over high heat. Add the olive oil. Once hot, add the bell peppers, mushrooms and onions, draining as much of the marinade away as possible.
  3. Cook, stirring only a few times, until any marinade has cooked off, and the vegetables are just beginning to sear around the edges, 7-10 minutes. Remove from heat and serve immediately with warmed tortillas.

(Serves 3-4)

I’m also sharing these fajitas in Slightly Indulgent Tuesday, Hearth and Soul Hop, Full Plate Thursday, and Wellness Weekends.

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Comments

  1. I totally understand suddenly wanting a certain food or dish, Kalinda. Fajitas are one of our very favorite dishes when eating at Mexican restaurants. While hubby usually gets steak fajitas and I usually get shrimp fajitas, I’ve enjoyed completely vegetarian fajitas with leftovers. I’ve made what I call fajitas before, but they were more of a cross between fajitas and quesadillas, truth be told. Thanks so much for this great recipe! :-) Now you have me wanting fajitas and going through a mental inventory of what’s in our fridge. ;-)

    Shirley

    • I have a hunch the marinade work work well with steak or shrimp. I throw all sorts of things in my fajitas, spinach and black beans are frequent ingredients.

  2. One of my favorite foods! Looks amazing Kalinda. I’m still working on my Mexican rice recipe. :-)
    Great job.

    Salud,
    –Amber

  3. Gorgeous photos! I was just thinking that I wanted to try cooking something with tequila but I wasn’t sure what…now I know! How do you make your Spanish rice? I’ve never made it before so I don’t have a recipe.

    • Well, it needs some work. (Really I just needed something that looked nice for the pictures.) ;) I fried up a few cloves of garlic, then added in 1 cup of rice, an 8-ounce can of tomato sauce, 1 cup of water, paprika, cumin, and salt. That’s the basics. I’d probably add some diced onion and bell pepper next time. Maybe some oregano.

  4. MMhhh, fried onions, garlic and peppers. I bet the house smelled amazing. This sounds like a fun easy dinner, packed with good nutrients.

  5. i am going to get an attack of fajita craving today! those roasted veggies and shrooms look so good.. and the margaritas will do too.. while we watch the snow flakes.. we are getting snowed in today!

  6. A of all: margaritas are never optional ;)

    B of all: I know exactly what you mean about just NEEDING to make something. Sometimes I get a food idea in my head and it becomes literally impossible for me to make anything else. I need that dish! Like last night, I got the idea of polenta in my head with my leek and onion ragout, and it was all over. I ventured out into the middle of a blizzard to get more corn meal. Aye.

    PS. your fajitas are stylin!

  7. Hi Kalinda,
    I just love the Portabella Mushroom and Red Bell Pepper combination, this would be a perfect Fajita for me. Is my plate ready yet? Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  8. I like how you have used tequila in the marinade, and I think a margarita would be a very nice accompaniment to these delicious vegetarian fajitas. Thank you for sharing them with the Hearth and Soul hop.

  9. Hi There Kalinda

    Just a note to let you know I shared your awesome recipe on my monthly recipe round-up: Mother’s Day Edition. If you get a chance, come on over and check out the other inspiring recipes from sweet indulgence to homemade gifts.

    http://www.thetastyalternative.com/2012/04/monthly-round-up-mothers-day-edition.html

    Be Well,
    –Amber

  10. Shannon says:

    my daughter and I made theses fajitas for dinner tonight, DELICIOUS! thanks so much for making it easy to plan a meal for gluten allergy sufferers who choose to be vegetarian. Now we are searching for tomorrows mouth watering dish!
    btw I have shared your website with numerous friends, so I expect your web site and blog to be around for a long time!
    thanks
    shannon

  11. Do you have a recipe for good gluten free tortillas? I love flour tortillas, but I can’t seem to find a good recipe.

  12. Hi,
    I’m planning to cook on Friday but I couldn’t find tequila around where I lives so I was wondering what the alternative to it is?

    • The easiest alternative is to substitute in more oil and lime juice. Maybe try an extra tablespoon of each? Or you could try just leaving the tequila out altogether, but make sure to really toss your veggies in the marinade so that they’re completely coated.

  13. Hi Kalinda,
    Thank you so much Kalinda. I Had the best dinner party ever! My mother-in-law said she doesn’t need to go to Mexican restaurant, she just come in our house.

  14. Patricia K. says:

    I’ll make this again. My daughter asked to have extra firm tofu thrown into the mix; it was delicious! Topped off with guacamole and salsa. Muuuuaahhh! We’re easing off dairy so we skipped the grated cheddar cheese and sour cream.

  15. Made these tonight and they were AMAZING! Thank you so very much for the recipe, so happy to have leftovers so I can take them to work tomorrow. I also made a side dish of refried black beans and added roasted garlic and jalapenos to the beans which proved to be the perfect side. Our tummies are so happy.

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