Fajitas

Ingredients

• 2 medium Bell peppers (red, yellow, and green) (sliced into strips)
• 1 medium Red onion (sliced into strips)
• 1 medium Zucchini (sliced into strips)
• 8 oz Mushrooms (sliced (preferably portobello or cremini))
• 2 tbsp Olive oil (for sautéing)
• 2 tbsp Lime juice (freshly squeezed)
• 1 tsp Garlic powder (for seasoning)
• 1 tsp Cumin (for seasoning)
• 1 tsp Smoked paprika (for seasoning)
• 1/2 tsp Salt (to taste)
• 1/4 tsp Black pepper (to taste)
• 8 small Tortillas (whole wheat or corn) (for serving)
• 1/4 cup Fresh cilantro (chopped, for garnish)
• 1 medium Avocado (sliced, for serving)
• 1 cup Salsa (for serving)

Instructions

1. 1

   In a large mixing bowl, combine the sliced bell peppers, red onion, zucchini, and mushrooms.

2. 2

   In a separate small bowl, whisk together the olive oil, lime juice, garlic powder, cumin, smoked paprika, salt, and black pepper.

3. 3

   Pour the marinade over the vegetables and toss until they are evenly coated.

4. 4

   Heat a large skillet over medium-high heat. Add the marinated vegetables and cook for 8-10 minutes, stirring occasionally, until they are tender and slightly charred.

5. 5

   While the vegetables are cooking, warm the tortillas in a separate pan or in the oven.

6. 6

   Once the vegetables are cooked, remove from heat and set aside.

7. 7

   To serve, place a portion of the sautéed vegetables on each tortilla, and top with sliced avocado, fresh cilantro, and salsa.

8. 8

   Fold the tortillas and enjoy your delicious vegan fajitas!