Description
Sweet and spicy vegan fajitas packed with colorful bell peppers and warm spices — a crowd-pleasing, gluten-free-adaptable weeknight dinner.
Ingredients
Scale
- 3 red bell peppers, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp (30 ml) olive oil
- 1 1/2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (adjust to taste)
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- Juice of 1 lime
- 8 flour or corn tortillas (use corn for gluten-free)
- Fresh cilantro, sliced avocado, and salsa, to serve
Instructions
- Slice all bell peppers and onion into thin, even strips about 1/4-inch wide.
- In a small bowl, combine cumin, chili powder, smoked paprika, cayenne, salt, and black pepper. Set aside.
- Heat olive oil in a large cast-iron skillet or heavy pan over medium-high heat until shimmering.
- Add the onion and cook, stirring occasionally, for 3-4 minutes until softened and beginning to color at the edges.
- Add the bell peppers and garlic. Toss to combine and cook for 5-6 minutes, stirring every minute or so, until peppers are tender-crisp and lightly charred in spots.
- Sprinkle the spice blend over the vegetables and toss to coat evenly. Cook for 1 minute more until fragrant.
- Remove from heat and squeeze lime juice over the peppers. Taste and adjust seasoning.
- Warm tortillas directly over a gas flame for 20-30 seconds per side, or in a dry skillet over medium heat.
- Serve the pepper mixture in warm tortillas with fresh cilantro, sliced avocado, and salsa on the side.
Notes
- Red bell peppers are the sweetest variety — using predominantly red (as called for here) balances the heat from the spices.
- For gluten-free fajitas, swap wheat tortillas for corn tortillas. Warm them covered with a damp towel to keep them pliable.
- Don’t overcrowd the pan — peppers should char slightly, not steam. Work in two batches if your skillet is smaller than 12 inches.
- Leftovers keep well in the fridge for up to 3 days and reheat quickly in a hot skillet.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 fajitas