Veggie Fajitas

Veggie Fajitas

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Annie Byrd


This is a healthy recipe and it is delicious. I use low carb tortillas to cut the calories. If you are in a hurry, you can cut less bell peppers to save time. Of course, the taste will be the same. My husband doesn't like green bell peppers; therefore, I don't use them. You may add chicken or some other meat if you so desire.


★★★★★ 1 vote

20 Min
10 Min


  • ·
    3 large red bell peppers cut into strips
  • ·
    3 large green bell peppers, cut into strips
  • ·
    3 large yellow bell peppers, cut into strips
  • ·
    2 large zucchini cut into strips
  • ·
    2 large portobello mushrooms about 6 inches in diameter
  • ·
    2 large white onions, sliced
  • ·
    3 tablespoons extra virgin olive oil
  • ·
    3 cloves garlic, minced
  • ·
    1 1/2 teaspoons dried oregano
  • ·
    1/4 teaspoon ground cumin
  • ·
    1/8 teaspoon sea salt
  • ·
    8 corn tortillas or low carb tortillas

How to Make Veggie Fajitas


  1. Cut the bell peppers into 1/2 inch strips. cut the zucchini lengthwise into thin strips, and then cut each strip in half. Wipe the mushrooms with a damp towel, snap the stems off, scoop the gills out with a metal tablespoon, and cut into 1/2 inch strips. Cut the onions into 1/2 inch slices.
  2. Heat the oil in a large pot over medium-hight heat. Once the oil is hot, add the bell peppers, zucchini, mushrooms, onions, garlic, oregano, cumin, pepper, and salt. Cook until the veggies are soft and the onions translucent, about 5 to 6 minutes.
  3. Warm the tortillas in a flat pan over medium heat, spoon in the veggies. Fold the tortilla over and serve.
  4. Serving Suggestion: Serve with black bans and be creative with toppings, such as plain Greek yogurt (in place of sour cream), salsa, shredded lettuce, guacamole, or low-fat shredded cheese.

Printable Recipe Card

About Veggie Fajitas

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian

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