Prep Time
10 minutes
Cook Time
15 minutes
Serves
6
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 large yellow onion
- 1 cup sliced mushrooms (baby bellas or white work well)
- 1 medium zucchini or yellow summer squash
- 1 pint cherry or grape tomatoes
- 2 Tbsp extra virgin olive oil
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp sea salt
- 1 tsp black pepper
- 2 cloves garlic pressed
- 1 lime
Steps
1
Cut off the stem ends of the bell peppers and remove the seeds and inner membranes. Slice the peppers in half from top to bottom then cut into thin slices from the stem end to bottom. Set aside. Cut the onion in half, remove the ends and the skins. Lay the cut side of each half on the cutting board and slice into approximately ½ inch slices from end to end. Set aside. Cut the tomatoes in half. If using grape tomatoes, you may leave them whole. Trim the ends off the zucchini and cut into approximately 3 inch by ½ inch strips.
2
In a large skillet, heat the olive oil over medium high heat. Add the onions and saute 2-3 minutes. Add the bell peppers and saute 2-3 minutes stirring a few times. Stir in the mushrooms and cook for 2 more minutes. Add the zucchini and tomatoes and saute for 3 more minutes stirring to ensure the vegetables don’t stick.
3
While the veggies are cooking, make the fajita spice blend by adding the remaining ingredients except for the garlic and lime to a small bowl and mix well. Slice the lime in half.
4
Add the pressed garlic to the vegetables and stir well. Sprinkle the spice blend over the vegetables and stir to evenly distribute. Squeeze the lime half over the vegetables. Stir and cook for one more minute. Taste the vegetables. If more tartness is desired squeeze the second lime half over the vegetables. Serve hot with warm tortillas, shredded lettuce, shredded cheese, guacamole and pico de gallo or salsa.
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