Vegetarian Fajitas

Scale:

Edit

🥘 Ingredients

1

Preheat the broiler.
2

Thinly slice bell peppers (red, yellow, and green), thinly slice red onion , and remove the stems from and slice portobello mushrooms . Place in a large bowl and toss with oil and kosher salt .

bell peppers: 3, red onion: 1 medium, portobello mushrooms: 2, oil: 2 tbsp, kosher salt: 1 tsp
3

Spread the vegetables on a parchment-lined sheet pan and broil for ⏱️ 8-10 minutes , stirring halfway through, until softened and blackened on some edges.

1

While the vegetables broil, whisk together fresh lime juice , cumin , adobo sauce , garlic powder , kosher salt , and olive oil in a skillet .

fresh lime juice: 3 tbsp, cumin: 1 tbsp, adobo sauce: 1-2 tbsp, garlic powder: 1 tsp, kosher salt: 1 tsp, olive oil: 4 tbsp
2

Drain and rinse pinto beans and add them to the skillet. Heat over medium heat until warmed through and the sauce thickens, about ⏱️ 6-8 minutes . Taste and stir in kosher salt if needed.

pinto beans: 2 x 15 oz cans, kosher salt: 1/4 tsp

1

Heat the remaining oil in a cast iron skillet or large non-stick skillet over medium-high heat. Add the broiled vegetables, garlic cloves (smashed), cumin , chili powder , garlic powder , smoked paprika , black pepper , and the remaining kosher salt . Cook, stirring occasionally, until the vegetables are tender, about ⏱️ 5 minutes . Remove and discard the garlic cloves.

oil: 2 tbsp, garlic cloves: 3, cumin: 2 tsp, chili powder: 1 tsp, garlic powder: 1 tsp, smoked paprika: 1 tsp, black pepper: 1/4 tsp, kosher salt: 1/2 tsp
2

Warm small tortillas over a gas flame or in a dry skillet until hot and lightly charred.

small tortillas
3

Serve the vegetables and beans with tortillas and toppings like sour cream , pico de gallo , fresh cilantro , guacamole , and shredded cheese .

sour cream, pico de gallo, fresh cilantro, guacamole, shredded cheese