Ingredients
Equipment
Method
- Mix. Combine mushrooms, bell peppers, onion, olive oil, garlic powder, salt, cayenne, and black pepper in a large bowl. Mix well with your hands so the spices and oil are evenly dispursed.
- Sear. Turn the vent to high. Heat a large cast iron skillet over high heat until it is smoking. Add a third of the vegetables and spread out into an even layer. Let vegetables cook undisturbed for about 2 minutes or until they are golden and slightly charred. Stir and cook another 2-4 minutes or until they are lightly charred on all sides but still have some body. Transfer to a serving bowl and repeat with remaining vegetables, cooking them in two more batches.
- Serve. Squeeze half of the lime over the vegetables, stir in the lime juice and taste. Add more salt and lime juice if needed. Serve hot with warm tortillas or as a rice bowl with black beans.
Nutrition
Video
Notes
- Ventilation: The secret to these fajita veggies is a really hot pan. Make sure to turn your oven vent to high and open any windows to get rid of the smoke. Resist the urge to turn the heat down.
- Spice level: Increase or decrease the amount of cayenne pepper to control the heat level. If you'd like it even spicier, add a sliced jalapeño to the mix.
- Serving suggestions: Serve these fajita veggies along with grilled chicken or salmon, by themselves with warm tortillas as tacos, or in a burrito bowl with rice, beans, pico de gallo, and maybe even a roasted sweet potato.
- Do Not Stir: Let the veggies have time to sear, only stir every couple minutes or so. Also don't overcrowd the pan. Cook the veggies in three batches for best results.