Recipe: Fajitas

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I love a lot of different foods, but let me tell you that this fajita recipe is right up there at the top. This is the kind of meal where you hear my husband and I “mmmming” and “aaahhhhing” at how good the flavor is the whole time we are eating. Anytime you cook with the freshest ingredients it is hard to go wrong, but I especially think the homemade tortillas are a big part of what makes this recipe so money. If you don’t want to invest the time to make the tortillas then I think store-bought corn tortillas are the best alternative. Unless you have a local bakery, it is really hard to find whole-wheat breads or tortillas from the grocery store without a bunch of junk in them. I did once try Ezekiel flour tortillas (which are made with sprouted grains and kept frozen at Earth Fare), and even though the ingredients were decent I didn’t feel the same way about the taste.

This recipe is another one of those that I like to call “flexible.” Even though we used bell peppers and mushrooms you could really throw in (or leave out) whatever you want into the mix. We are trying to be “flexitarians” so we didn’t include meat, but I am sure it would be great to add a breast of chicken or flank steak as well. Enjoy!

5.0 from 6 reviews
Fajitas
Serves: 4-6
 
Ingredients
  • 4 bell peppers, sliced (we used green bell and Anaheim peppers, but red or yellow would be great too)
  • 2 onions, sliced
  • ½ pound mushrooms, sliced
  • 2 Serrano peppers, finely chopped (optional: we put ours on the side so our kids wouldn't think it was too spicy)
  • 2 tablespoons cooking oil
  • 2 teaspoons Emeril's Essence
  • ¼ teaspoon ground cumin
  • juice of 1 lime
  • 2 tablespoons butter, melted
Optional items to serve with:
Instructions
  1. Heat the 2 tablespoons of oil in a large sauté pan over medium-high heat.
  2. Once the oil is hot toss in the sliced onions and bell peppers.
  3. While those are cooking mix together the spices with the juice of 1 lime and 2 tablespoons of melted butter in a small bowl.
  4. Once the peppers and onions are starting to brown add the mushrooms and spice mixture. Cook for 3 – 5 more minutes and then serve with warm tortillas and other toppings of your choice.

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47 comments to Recipe: Fajitas

  • Made these last night for dinner and they turned out great. Hubby loved them as well, even after he realized they were meatless :) They did take a bit of time, especially when making the tortillas as well; but was worth it, especially after getting enough tortillas for 2 dinners and 2 lunches.

  • Michelle

    Made the tortillas last night so this was a quick meal today. So yummy and LOTS of leftover tortillas to use all week.

  • Just made this tonight and both the fajitas and homemade tortillas were amazing! Totally going to make them again. My only suggestion is to brown the onion, then add the bell peppers. It just took a long time.

  • Alison

    We just made this last night, and it was so good! At first my husband looked at the fajita filling and was like “uhm, is that seasoned?”. And then he took a bite and was like “WOW THIS IS SO GOOD.” And coming from him, the pickiest eater in the world, that means a lot!! The “sauce” for this is perfect and the lime really gives it a fresh taste. We did add some strips of already-cooked chicken breast (Mr. Picky Eater is not a fan of mushrooms) and it was a supremely satisfying meal. Definitely making this one a lot!!

  • Amy

    So much easier than I thought they would be and well worth the effort. Delicious.

  • Jacqueline

    These are sooooo good! My two year olds each had seconds! Has anyone tried freezing the veggies once cooked then just reheating for dinner another day?

    • Assistant to 100 Days (Amy)

      Hi there. You can freeze them, but the result is a bit of a change in the cooked veggie’s texture. They still taste great. I usually try to use them in something the next day. ~Amy

  • Alicia

    I’ve made these a number of times now. We use sweet peppers in place of the the other peppers and add chicken. We love this recipe!

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