Tex-Mex is a frequently requested dinner in my house. These fajitas are flavorful and filling but are also lighter and more nutritious than typical ones. My meat loving boys approve of this dinner, and it comes together quickly for a great weeknight option. There’s the added bonus that you cook it all in one skillet…Easy cleanup!
2 tablespoons Extra Virgin Olive Oil
1 poblano pepper, seeded and cut into strips
1 yellow bell pepper, cut into strips
1 onion cut in half and then cut into strips
8 oz baby bella mushrooms, sliced (or portobella mushroom caps, cut into strips)
2 large cloves of garlic, sliced
Salt and pepper to taste
½ teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon chili powder
½ cup pineapple, cut into chunks
2 tablespoon Greek yogurt
Juice from ½ lime
2 large avocados, smashed
½ teaspoon garlic powder
Salt and pepper to taste
Tortillas to serve
Optional toppings shredded cheese
Heat ½ T olive oil in a cast iron skillet over medium high heat. Add poblano and bell peppers and onions. Season with salt and pepper and cook until slightly brown and charred. (You can add a splash of water if they start to stick or brown too quickly.) Put in a bowl and set aside.
Heat 1 T olive oil in the same skillet. Add garlic and mushrooms with salt and pepper to taste. Add cumin, chili powder and smoked paprika. Cook until the garlic is fragrant and the mushrooms are softened. Add to veggies in bowl and stir to combine
Heat ½ T olive oil in same skillet and add pineapple. Salt lightly and cook until slightly browned.
In a small bowl, combine Greek yogurt and lime juice
In a medium bowl, smash avocados and add salt pepper and garlic powder.
Keywords: dinner, fajitas, tacos, vegetarian