Soy-Free Vegetable Fajitas

Bright, colorful, and bursting with flavor, these Soy-Free Vegetable Fajitas are the ultimate plant-based dish for any meal. Packed with a vibrant trio of bell peppers, tender zucchini, earthy mushrooms, and sweet red onion, this recipe delivers a wholesome, nutrient-rich combination that’s marinated in a tantalizing blend of chili powder, cumin, and paprika. Cooked to perfection in just 15 minutes, these fajitas are served on warm corn tortillas and topped with creamy avocado and fresh cilantro for a fresh, satisfying finish. Perfect for weeknight dinners or gatherings, this easy, soy-free recipe accommodates a variety of dietary needs without compromising on flavor. Enjoy this quick and healthy twist on a classic Mexican favorite!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 large Red bell pepper
• 1 large Green bell pepper
• 1 large Yellow bell pepper
• 1 large Red onion
• 1 medium Zucchini
• 2 cups Button mushrooms
• 2 tablespoons Olive oil
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Garlic powder
• 0.5 teaspoon Sea salt
• 0.5 teaspoon Black pepper
• 1 medium Lime
• 8 small Corn tortillas
• 0.25 cup Fresh cilantro (optional)
• 1 large Avocado

Directions

Step 1

Wash all the vegetables thoroughly under running water.

Step 2

Slice the red, green, and yellow bell peppers into thin strips and set aside.

Step 3

Cut the red onion into thin slices and slice the zucchini into half-moons. Clean and slice the button mushrooms evenly.

Step 4

In a large mixing bowl, combine olive oil, chili powder, ground cumin, paprika, garlic powder, sea salt, and black pepper. Mix well to create a spice marinade.

Step 5

Add the sliced vegetables to the marinade. Toss until all the vegetables are evenly coated with the spice mixture.

Step 6

Heat a large cast-iron skillet or non-stick pan over medium-high heat. Once hot, add the marinated vegetables to the pan.

Step 7

Cook the vegetables for 8-10 minutes, stirring occasionally, until they are tender but still slightly crisp. Avoid overcooking to maintain their vibrant colors and texture.

Step 8

While the vegetables are cooking, warm the corn tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side or wrapping them in aluminum foil and heating them in a low oven (200°F) for 5-7 minutes.

Step 9

Once the vegetables are cooked, squeeze the juice of one lime over the skillet and toss gently to combine.

Step 10

Prepare the avocado by slicing or mashing it, depending on your topping preference.

Step 11

Assemble the fajitas by placing the cooked vegetables onto the warmed tortillas. Top with fresh avocado slices or mash, and garnish with fresh cilantro if desired.

Step 12

Serve immediately and enjoy your soy-free vegetable fajitas!

Nutrition Facts

Serving size	(1659.8g)

Amount per serving	% Daily Value*
Calories	1474.0

Total Fat 68.2g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 6.6g
Cholesterol 0mg	0%
Sodium 3186.6mg	0%
Total Carbohydrate 203.8g	0%
Dietary Fiber 49.0g	0%
Total Sugars 37.8g
Protein 34.6g	0%

Vitamin D 0IU	0%
Calcium 342.6mg	0%
Iron 12.0mg	0%
Potassium 3898.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.2%

Protein: 8.8%

Carbs: 52.0%