Veggie Fajitas

One thing about going to college in rural New England is that I miss good Mexican food. Like a lot. Thankfully I can still buy my favorite Frontera salsa (Double Roasted Tomato) at my local grocery store, but when I’m craving tacos/burritos/fajitas/etc. I have to make it myself. 

The key to any Mexican recipe is good spices and seasoning, and of course, some bomb guacamole (I’ll make another post for that recipe!). 



1 bell pepper (whatever color your heart desires)

1/2 red onion

1 large portobello or approx. 8 baby Bella’s

2 tbs olive oil

1 tsp cayenne, cumin

Salt and pepper to taste

Flour tortillas


1/2 cup chopped spinach

Plain Greek yogurt (healthy alternative to sour cream, they taste the exact same)

Diced pickled jalapenos

Salsa of your choice



1. Preheat oven to 400. Slice onion, peppers, and mushrooms. Place on roasting pan, drizzle with olive oil. Sprinkle seasoning over top. Mix all together then place in oven for 15-20 min until edges are crisped on onions and peppers. Remove from oven. 

2. While veggies cool, place tortillas in tin foil and warm in oven for 5 min. 

3. Build your fajita! Start with tortilla, layer guac and/or Greek yogurt, add veggies. Top off with  spinach,  jalapenos, salsa and get your Mexican fix in! 

*The pic that is the main image for the post is more of a soft tostada, another great option to use more filling and less tortilla. You’ll just have to use a fork instead of your hands! 


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