I feel like I’ve cracked some mysterious code to preparing dinner with this fajita recipe. Bold Tex-Mex flavors seem to be an all-around crowd pleaser, and these fajitas are no exception. This recipe was so ridiculously easy to make, and there was not one single complaint from the dinner-time peanut gallery. We even have a mushroom hater at the table that happily ate several of these without the world coming to an end. Oh-Em-Gee, I think I’m going to faint.
For the fajita part of it, you literally have three ingredients, not including the seasoning and oil for frying. If you buy the vegetables already sliced, you have almost zero work to do, aside from the cooking. Anything additional you want to add to the “meaty” part, like tofu crumbles or sweet potato, is entirely up to you. BTW…IF you decide to add sweet potato, I suggest roasting slices separately, then adding near the end of cooking with the other vegetables to incorporate all the flavors.
We kept our spread simple and vegan, with whole wheat tortillas, white rice, salsa, chopped olives, lettuce, and avocado. Fresh is best when deciding on your toppings, and it doesn’t necessarily require large amounts of prep before hand. You could buy pre-made guacamole and salsa, and pre-shredded lettuce or carrots. In addition to what you see in my photos, you can also include shredded cheese, sour cream, roasted chilies, Spanish rice, and a squeeze of lime to add more depth of flavor.
Regardless of weather you use veggies or a meat base for your fajitas, having a good spice blend is key to optimal flavor. If you do not have any fajita spice mix on hand, it is easy enough to make your own, and I have included an example of how I make mine. I usually triple this recipe and store the excess in repurposed baby food jars for the future. This amount of spice mix will season two batches of fajitas for the following recipe.
Fajita Spice Mix
- 1 tablespoon cornstarch
- 2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 1 teaspoon Hawaiian sea salt
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Mix everything together and store in an airtight container.
- 1 8oz. package of mushrooms, sliced
- 1 large onion, sliced
- 1 large red pepper, sliced in long strips oil for frying (1 tablespoon), fajita seasoning to taste, 2 tablespoons water
- In a cast iron skillet or heavy frying pan, heat oil on medium-high heat.
- Add onions and cook until soft, stirring continuously so they don’t burn, about 3-4 minutes.
- Add peppers and mushrooms and cook for 3-4 more minutes. It’s okay to not stir the vegetables this time and let them get charred a little bit in the pan. (It adds a little bit to the flavor.)
- Sprinkle water and fajita seasoning over vegetables and quickly stir. Cover and cook for 2-3 more minutes then remove from heat. Serve immediately with warm tortillas and condiments of your choice.
*This recipe utilizes the two tablespoons of water near the end of cooking to steam the vegetables the rest of the way. By using the water and covering for a few minutes, this helps to cut down on the use of oil and makes it just a little bit healthier. ENJOY!!