Veggie Fajitas

Veggie Fajitas

46

"My family loves these peppery veggie fajitas! Serve the fajitas with flour tortillas, cheddar cheese, lettuce, tomatoes, sour cream, and I even put steamed broccoli on the side (so each can add broccoli if wanted)."

Ingredients

50 m {{adjustedServings}} servings 51 cals
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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 51 kcal
  • 3%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
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Reviews

46
  1. 71 Ratings

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Very delicious. The only alteration I made was the addition of cumin, chili powder, salt, pepper, and canned green chilis. Top with diced tomato and mexican cheese and you have a perfect healt...

These Fajitas were awesome. We used portabella mushrooms (which have a meat like texture) and we did not miss the meat!!! My 8 year old loved them, we will make them again soon!

Excellent! I omitted the olive oil and cooked the vegetables with Pam in a nonstick pan, then tossed them in a tortilla with chopped tomatoes and cheese. Such an easy idea with great flavor.