My love for Mexican food continues!
We never have the opportunity to visit Mexican restaurants because there are none located around us. We visit a franchise restaurant often, but as good as it is, it is not the same as a homemade Mexican cuisine. That being said, we find ourselves making it at home a lot more often. This is great because we save money and enjoy a really delicious meal with little effort.
Today’s meal is the basics for fajitas. We kept it simple by sticking to a pure vegetarian fajita mix (hey, less work for me!) The longest part for this recipe was making the homemade tortillas. Otherwise, the vegetables were done in less than 10 minutes. That is how easy this meal is! And with a homemade fajita seasoning, you are not eating a ton of salt or terrible fillers.
- 1 green pepper, sliced
- 2 red peppers, sliced
- 1 orange pepper, sliced
- 1 yellow pepper, sliced
- 1 red onion sliced
- 16 oz mushrooms, sliced
- 1 tbsp. chili powder
- 1 tbsp. cumin
- 2 tsp. garlic powder
- ½ tsp. salt
- ¼ tsp. ground nutmeg
- 7 tbsp. olive oil
- Batch of homemade tortillas x2 or store-bought or corn tortillas
- Optional toppings:
- Cheddar cheese
- Preheat oven to 475F. Place the peppers, onion, and mushrooms into a large mixing bowl. Mix the chili powder, cumin, garlic powder, salt, nutmeg and olive oil together in a small bowl. Pour over vegetables and mix vegetables (by hand works best) until everything is evenly coated. Split the veggies onto two baking sheets as you want them in a single layer. Place into oven, one tray at a time, and bake for about 5 minutes, or until tender-crisp (you really do not want to over-bake these at all! Keep an eye on them, the first batch I cooked for 7 minutes and it was wayyyy too long. Soft veggies on a fajita= not appealing.) Remove from oven and immediately transfer from pan so they can stop cooking. Like I said, soft veggies are not so great for fajitas.
- Warm up your tortillas so they are nice and pliable. Add the vegetables to the tortillas and top with whatever you like (we added guacamole and cheese.) Fold up and enjoy!
These can easily be turned into a gluten-free meal. Exchange the flour tortillas for corn tortillas and you are good to go! Also, omit the cheese and we now have a vegan recipe. Amazing how little work you need to add to this recipe to help with other’s dietary restrictions.
For the non-vegetarians, you can easily roast some chicken to go with this meal. But you will find, even with just the veggies, that these are quite filling. We had leftovers for days between the two of us!