Everyone seems to love "build it yourself" meals, and fajitas are a delicous way to do this. Hot fillings and cold toppings are served with tortillas so that you can mix and match your own fajitas. Vegetarian fajitas
Yield 8 fajitas
Time 20 minutes
  • aluminum foil
  • large sauce pan
  • several small bowls
  • plate
  • 8 tortillas
  • 1 T olive oil
  • 1 large or 2 small red onions, chopped or sliced
  • 3 cloves garlic, minced
  • 2 bell peppers, seeded and sliced
  • 1 pound seitan (cut into strips), 4 portobello mushroom caps (sliced), or a mix
  • 2 T soy sauce
  • 1 lime, juiced
  • 1-2 T chili powder
  • black pepper

Possible toppings

Directions Wrap the tortillas in foil and warm in 200 degree oven.

Heat olive oil over medium-high heat. Add onion and sauté, stirring occasionally, until soft, about 5 minutes. Add garlic and peppers and sauté, stirring frequently, another 5 minutes.

Add seitan and/or mushrooms, pepper, soy sauce, juice from the lime, chili powder, and black pepper, lower heat, and simmer for 5 minutes, stirring frequently.

Place all the toppings in individual bowls and the tortillas on a plate. Keep the filling in the pan to maintain heat and serve immediately.

Notes To make your fajita, place filling in the center of a tortilla, add toppings, and roll or fold up.
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Vegan fajitas