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Vegetable Fajitas


  • 1 green bell pepper
  • 1 red/yellow bell pepper
  • 1 small zucchini
  • 2-3 Portobello mushrooms
  • 1 big yellow onion

for marinade

  • 1/2 ground cumin
  • 1/2 Serrano pepper
  • 2-3 tbs chopped onions
  • 2- 3 tbs cilantro
  • 1 clove garlic
  • salt to taste
  • 1 tsp avocado oil

To serve

  • Guacamole
  • Pico de gallo
  • sour cream
  • Tortillas flour or corn


Prep the vegetables

  1. Wash and pat dry the veggies
  2. cut into thin strips and keep aside

Make the marinade

  1. Blend the ingredients for the marinade into a smooth paste

Marinate the Veggies

  1. Mix the marinade into the vegetables and let it stand for at least 20 minutes

Final steps

  1. Cook the vegetables in a cast iron pan, reserving the liquid from the marinade. While the vegetables are cooking, place a fajita pan / cast iron pan on the stove to heat.
  2. Once the vegetables are cooked - 3-4 minutes , place them on the fajita pan, drizzle the pan with the leftover marinade and bring it sizzling to the table.
  3. Alternately, remove from the grilling pan into a serving bowl.