Vegetable Fajitas

A simple, satisfying favorite.

Why You'll Love This Recipe

• Naturally vegan and gluten-free (with corn tortillas).
• Sizzle, char, and bright flavor.
• Customizable toppings.
• Quick weeknight win.
• Crowd-pleaser.

Ingredient Notes

• Smoked paprika is the soul of fajita seasoning.
• Cast iron is the only pan that gets hot enough.
• Real lime juice, fresh.

Ingredient Substitutions

• Add portobello or seitan strips for heft.
• Add tofu or shrimp.
• Skirt steak or chicken for traditional version.

Equipment Needed

• Large cast iron skillet

Prep Tips

• Slice all veg same thickness.
• Heat pan thoroughly before adding veg.

Instructions

1. 1

   Gather and prep: 1 medium bell pepper, sliced, 1 medium onion, diced, 8 oz mushrooms, sliced, 8 small flour tortillas, 1 tsp cumin, 1 chili powder, 1 lime (for juice), 1 tbsp olive oil. dice the onion, and chop the vegetables into even pieces before you start cooking.

2. 2

   Slice veg.

3. 3

   Sear hot with spices until charred.

4. 4

   Serve in warm tortillas.

Artsi Pro Tips

• HIGH heat and SCREAMING hot cast iron = the proper sizzle and char.
• Don't crowd — work in batches if needed for proper sear.
• Lime at the end is non-negotiable.

Common Mistakes

• Pan not hot enough — veg steam instead of char.
• Crowded pan — soggy, no sear.
• Stirring too often — prevents char.

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