Tricolor Vegetarian Fajitas

These vegetarian fajitas offer a slight twist on the traditional Mexican fajitas recipe. Instead of salsa, we use crème fraiche here, which goes very well with the stir-fried vegetables and makes a creamy filling rather than a tomato-based one. If you want to, you could use sour cream instead of the crème fraiche, if you prefer a tangy flavor. The chili oil is optional but it goes give a nice, spicy kick to this vegetarian fajitas recipe.

How to Make Vegetarian Fajitas

You can add any other vegetable you fancy to this recipe, such as diced zucchini, tomatoes, spinach, or mushrooms. This is a very healthy recipe and it is also filling enough to be served as a main meal. You can serve guacamole and salsa as an accompaniment if you like, or just serve the vegetable fajitas as they are.

Vegetarian Fajitas Ingredients

½ red onion
Large knob butter
½ cup cucumber, in thin slices
2 teaspoons chili oil
½ green bell pepper
½ yellow pepper
½ eggplant
2 tablespoons crème fraiche
2 large flour tortillas
1 cup shredded Monterey Jack cheese

Vegetarian Fajitas Preparation:

Chop the bell peppers into long, thin strips.
Cut the onion lengthwise then into slices.
Chop the eggplant into small chunks.
Melt the butter in a skillet with the chili oil and lightly fry the bell peppers and red onion for 4 minutes, stirring continuously.
Add the eggplant and fry for 2 minutes.
Spread the crème fraiche on the tortillas.
Sprinkle over the cheese and cucumber and add the vegetable mixture.
Roll up and serve hot.

(Serves 6)

Vegetarian Fajitas Recipe

This Vegetarian fajitas recipe is really quick to make and it would be a good lunch if you have some vegetables to use up and you fancy something hot, rather than just a simple sandwich. Stir-frying vegetables is a quick and easy process. Make sure the vegetable chunks are even so they cook at the same rate. This is also a tasty dinner recipe for the family. It is crunchy, colorful, and very satisfying.