Veggie Fajitas
If you’re looking for a plant-based recipe and you’re watching your grain intake, this is a perfect recipe for you. These Veggie Fajitas are full of flavor, quick and easy dinner recipe.
Red bell peppers are high in vitamin C, a great source of vitamin B6 and folate. Due to its red color, bell peppers are high in vitamin A which helps to support healthy eye sight. Red is a good thing to see when it comes to bell peppers!
Baby Bella mushrooms are a good source of fiber, potassium, and B vitamins. Fiber helps lower cholesterol and helps maintain a steady blood sugar.
Let’s get cookin’
Ingredients
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 8 oz. baby Bella mushrooms, sliced
- 4 garlic cloves minced
- 1/2 cup store bought salsa, no sugar added
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 4 romaine lettuce leaves
- a handful cilantro
- lime, wedges
- sea salt and black pepper to taste
Instructions
- Heat a pan with oil, add the onions, stir, cook for a minute or until caramelized. Set aside.
- In the same pan, add oil if needed, saute the garlic. Add the bell pepper, cumin, chili powder, smoked paprika, salt, and pepper, stir to mix. Add the salsa, stir, cover, simmer for a minute or until the bell pepper is tender.
- Add the mushrooms, stir, cook for a minute or until tender. Add the caramelized onion, stir until well heated. Remove from the heat. Lay the lettuce leaves on a platter. Fill each leaf with the veggie fajitas, squeeze some lime and garnish with cilantro.
