Veggie Fajitas

Making fajitas can be fun for the whole family as everyone loves to build their own dinner. These veggie fajitas are not only quick and easy but also healthy.
Fact: By using mushrooms in place of meat you are lowering the calorie intake along with using a food that helps lower cholesterol.


Portobello mushroom 4 Large (remove gills, clean and sliced)
Lime 1 (juiced)
Cilantro 3 Tablespoon (chopped and divided)
Olive oil 2 Tablespoon
Red onion 1 (chopped)
Green pepper 1 (seeded and sliced)
Avocado 1 (sliced)
Queso fresco 2 Ounce
Flour tortillas 4


Slice the mushrooms 1/4 inch thick and place in a large resealable bag along with the juice of a lime and 2 tablespoons of cilantro mix around and set aside. While mushrooms are marinating heat a skillet over medium heat and add in olive oil and red onions, allow for onions to cook for about 5 minutes. Then add in the green peppers and cook for an additional 2 minutes. Remove the onions and green peppers and set aside.

Drain the mushrooms from the marinade and place in the same skillet that the onions and peppers cooked in and cook for 2 minutes or until they become slightly brown. After the mushrooms have cooked it’s time to start assembling the fajita.

Warm the tortilla in the microwave for about 10-15 seconds just to allow for them to become more pliable. Build the fajita by adding in the cooked onions, peppers, mushrooms and a couple of slices of avocado per tortilla. Crumble a little queso fresco over top and sprinkle some of the remaining cilantro for extra taste. Repeat the process for the other 3 fajitas then enjoy!

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 9 Minutes
Ready In: 9 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 339Calories from Fat 190

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 380 mg15.83%

Total Carbohydrates 30 g10%

Dietary Fiber 7 g28%

Sugars 6 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet