Vegetable Fajitas

🔥 Prep

• Wash and core the 3 bell peppers, then slice them into thin strips.
• Peel the 2 onions and slice them into thin strips.
• Clean the 200 g mushrooms and slice them.
• Measure out 2 tbsp olive oil and 1 tsp cumin, keeping them ready for the pan.
• Keep the 6 flour tortillas nearby for warming later.

🔥 Cook

• 1. Heat 2 tbsp olive oil in a large skillet over medium‑high heat.
• 2. Add the sliced onions and bell peppers; sauté for 4 minutes until they start to soften.
• 3. Add the sliced mushrooms and 1 tsp cumin; cook for another 3 minutes, stirring occasionally.
• 4. Continue to stir occasionally; cook until the vegetables are tender and slightly charred, about 8‑10 minutes total.
• 5. While the veggies finish, warm each tortilla in the skillet over medium heat for 30 seconds per side, until pliable and lightly toasted.
• 6. Remove the skillet from heat; transfer the sizzling veggie mixture to a serving bowl.

🔥 Serve

• Spoon the hot vegetable fajita mixture into the warmed flour tortillas.
• Add optional toppings such as fresh cilantro, lime wedges, sliced avocado, or a dollop of sour cream.
• Serve alongside Mexican rice, black beans, or a crisp green salad for a complete meal.