Vegetable Fajita

Mexican cuisine is quite flavourful and very close to Indian food in terms of the heat level. And there is rice too ;)I wanted to try something Mexican without the cheesy part. I bought this wonderful vegetarian recipe book at a Barnes and Nobles sale where i came across a simple and healthy recipe.  I like cooking simple, healthy and nutritious meals which don’t involve too much effort.Vegetarian Fajitas sounded just like the thing to cook on a weekday night.  If tortillas are not available in places where you live,  rotis can be used as a substitute. I used tomato-basil tortillas.


4 Flour Tortillas.

1 cup each of red, green, yellow, orange bell peppers cut into thin strips

1 cup button mushrooms, chopped

1 cup onions cut lengthwise

1 teaspoon red chilli powder

1 teaspoon minced garlic

1 teaspoon black pepper powder

1 tablespoon olive oil or vegetable oil

2 tablespoons of sour cream spread

Salt to taste

For garnish Monterey Jack cheese , cilantro, lime wedges, guacamole(recipe posted)

Warm each of the tortilla on a  skillet or in a pre-heated oven at 350 F for a few minutes.

In a pan, heat some oil, once the oil starts smoking, add all the vegetables and the garlic. Saute the vegetables under high heat to get the grill-like cooking effect. Add the chilli powder and pepper powder. Add salt to taste.

Spread the sour cream on the tortillas. On one end of the tortilla, spread the sautéed vegetables and sprinkle cheese. Roll the tortilla starting from this end. Garnish with cilantro, lime wedges and a dollop of guacamole.


You could also tip in some chunky tomato salsa into the pan after the vegetables have been sautéed. This makes the tortilla wrap more spicy and juicy.


2 comments on “Vegetable Fajita

  1. Hi mexican is my fave too, loved your recipe and clicks,
    thanx for dropping by

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