Invite a touch of Latino magic into your kitchen with the BEST Fajita Veggies Mix, a burst of vibrant color and delectable flavors that transforms an ordinary meal into a sizzling fiesta.
You’ve had fajitas, right? Forget the meat and the tortilla – it’s all about those perfectly sautéed sweet peppers and onions adding the magic touch. As a kid, I used to get all googly-eyed watching my mom in the kitchen, turning a rainbow of peppers, onions, and spices into a symphony of flavors in our fajitas – let’s just call it the best Fajita Veggies Mix. This homely recipe, with its burst of colors, brings back the cozy feels from my childhood kitchen and the joy of stuffing our faces at the family dinner table.
This Fajita Veggies Mix sticks to the ‘comfort food’ soul of classic fajitas, but with an unexpected kick. As well as the go-to bell peppers and onions, we’ve invited earthy portobello mushrooms to the party. The result? Extra smack of flavor in every bite. Expect the kick of iconic Southwestern spices like cumin, coriander, and a whisper of smoky paprika – what you’d expect to find in the seasoning packs you’d pick up for boss-level fajitas or sturdy burritos. So, are you ready to ‘mix’ it up?
Are Fajita Veggies Healthy and Low Carb?
Oh, it’s all sorts of healthy. If you cheated and looked ahead at the recipe, you’ll notice we’re including red onions, Portobello mushrooms, red peppers, yellow peppers, green peppers, and more. This means that you get a smorgasbord (what’s the Mexican word for smorgasbord?) of vitamins and minerals, as you would expect from a dish comprising so many vegetables. The carb count is also relatively low at 9g per portion (note that my portion are quite healthy!).
Ingredients
Ready to add some sizzle to your meal? Here’s what you’ll need.
- 2 tbsp olive oil
- 1 red onion
- 3 portobello mushrooms
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- Salt
Instructions
- Peel the red onions. Slice the mushrooms. Remove the stem and seeds from the peppers then slice them up.
- In a bowl, toss the vegetables with olive oil, spices, and salt until well coated.
- Sauté the vegetables in a pan set to HIGH heat for 8 – 10 minutes. The vegetables should be cooked yet slightly crunchy.
Serving Suggestions
This versatile mix pairs perfectly with warm Keto Tortillas for a fajita dinner. Not feeling a hand-held meal? Serve it as a side to this Mexican Shredded Chicken or mix it into your pasta for a colorful, nutrient-packed comfort dish.
Tips & Tricks to Making a Perfect Fajita Veggies Mix
- Choose fresh vegetables. Firm bell peppers and onions, and Portobello mushrooms with smooth, unblemished caps will provide the best taste.
- Slice your vegetables into uniform pieces to get an even cooking time.
- When sautéing, give the vegetables space to breathe. Overcrowding can cause them to steam instead of getting that nice caramelization.
- Don’t skimp on the spices. Adjust the quantity of the spices according to taste, but remember that the fajita flavor comes from that ground cumin, coriander, and smoked paprika.
- Cook your vegetables on HIGH heat to achieve the perfect balance of a nice sear while retaining a bit of crunch.
FAQs & Substitutions
Sure, you can mix it up a bit with cremini or button mushrooms or even shiitake for that earthy note.
I like adding some zucchini or yellow summer squash. And when I feel daring, I toss in a few slices of jalapeno or poblano peppers. And if you want something more hearty, add some tofu or your favorite protein while sautéing.
Regular paprika works just fine, but to get that smoky touch, a splash of liquid smoke would do the trick, if you’ve got some stashed away.
For starters, keep the heat at a HIGH level when you’re sautéing. Avoid jamming in too many veggies into your pan. And remember, your veggies keep cooking just a tad even after they’re off the heat, so pull them off when they’re still a little snappy.
How To Prep & Store Your Fajita Veggies
You can totally whip up this veggie mix ahead of time and stash it in the fridge. Try to use it within four days though, to keep that crispy fresh taste. Got leftovers? Not a problem. When you’re ready to eat them again, warm them in a pan over a MEDIUM-HIGH flame till they’re hot and ready. Don’t overdo it, though, or you’ll end up with sad soggy veggies.
Fajita Veggies Mix
Ingredients
- 2 tbsp olive oil
- 1 red onion
- 3 portobello mushrooms
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- salt
Instructions
- Peel the red onions. Slice the mushrooms. Remove the stem and seeds from the peppers then slice them up.
- In a bowl, toss the vegetables with olive oil, spices, and salt until well coated.
- Sauté the vegetables in a pan set to MED-HIGH heat for 8 – 10 minutes. The vegetables should be cooked yet slightly crunchy.
Notes
- Choose fresh vegetables. Firm bell peppers and onions, and Portobello mushrooms with smooth, unblemished caps will provide the best taste.
- Slice your vegetables into uniform pieces to get an even cooking time.
- When sautéing, give the vegetables space to breath. Overcrowding can cause them to steam instead of getting that nice caramelization.
- Don’t skimp on the spices. Adjust the quantity of the spices according to taste, but remember that the fajita flavor comes from that ground cumin, coriander, and smoked paprika.
- Cook your vegetables on HIGH heat to achieve the perfect balance of a nice sear while retaining a bit of crunch.
Nutrition
