Vegetable Fajitas
4 to 6 servings
Both adults and kids will love the flavor of these fajitas, which take advantage of colorful summer vegetables.
- 1 recipe Mojo Chili Marinade, click here for recipe
- 3 medium bell peppers (one red, yellow and green), quartered
- 1 large red onion, cut into ¼-inch-thick slices
- 4 portobello mushroom caps
- 4 to 6 8-inch flour tortillas
- Shredded Monterey Jack cheese, salsa, guacamole and chopped cilantro for topping, optional







at a glance






Using the Mojo marinade, my wife and I made this recipe last night and were delighted. So much flavor and freshness, we didn't miss the meat! We simply sauteed the vegetables on the stove top, and as such, cut them into thin slices before marinading, rather than after. This puts more marinade on the vegetables and means you can serve right from the pan to the table or the tortillas and keep everything hot. We dispensed with the grated cheese, but used both a tomato and also a mango salsa. With the guacamole, sour cream and hot sauce, these were the best fajitas we ever had!
Bill Diamond - 2013-02-19 20:32:59