Veggie Fajitas

Veggie Fajitas

"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)."
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Ingredients

50 m servings 51 cals
Serving size has been adjusted!
Original recipe yields 5 servings

Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

Read all reviews 46
  1. 72 Ratings

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Most helpful positive review

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...

Most helpful critical review

Good solid meal. Just put out a couple of different taco type fillers and boyfriends loved it. Next time I will use more mushrooms and onions and less peppers (would not fit in the pan!) Will ...

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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.

This is an odd one, because I like complex recipes. When I looked at it, I tried it because it was easy, but as I was making it, I said to myself, "this is nothing, it is peppers and onions" an...

This was a great, low cal/fat meal! I love veggies - I have made it twice already and am making it again tonight! I typically use 2-3 peppers (colors vary by availability) and 1 onion along w/...

Very nice and simple as anything. Added guacamole and mexican rice and it was better than any restaurant.

Excellent fajitas! These are now a regular part of my grocery list. Thanks!

Portobello mushrooms make the best fajitas...so much better than chicken. I make these for myself when my family has chicken fajitas, but I always add more onions, and I chop the mushrooms into...

Very Good. I love fajitas, but this recipe did not have much of a southwestern flare which I think a fajita should be. Since I did not have a fajita seasoning pakect, I used about a 1/4 tsp of...

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