Back when I was in grad school had had no income, I was very good about creating meatless meals. I would take some of my favorite recipes and making them meatless. Like these veggie fajitas. Instead of the peppers and onions serving as the supporting cast to the chicken or beef, they are the main attraction along with mushrooms and squash.

I start by chopping all the veggies into strips of similar size. It doesn’t really matter how big or small, but it will make all the veggies cook more evenly. If you have a grill and wanted to make this on the grill, then I would suggest either roasted them whole, or in larger pieces and cutting them afterwards.

Because some people in my household think that if a meal doesn’t have meat, it will be boring, I make sure that these fajitas pack some major flavor. I start by mixing together a basic taco seasoning (chili powder, cumin, onion powder, garlic powder, salt, and pepper) along with a hint of chipotle chili powder to give it that heat and some smokiness.

I add the seasoning to a mixture of lime juice, vinegar, honey, and cilantro to make a marinade which is then poured over all the veggies.

Marinading vegetables may seem a bit unusual, but I think it really helps this dish have some pretty intense flavor. The mushrooms, in particular, really soak up a lot of that flavor.

I sauteed the veggies in a hot skillet, but the veggies can also be cooked on a baking sheet in a oven set to 375.

I love to serve them up on fresh whole wheat tortillas with a choice of cheese, sour cream, salsa, and guacamole so that my husband and I can just create our own fajitas.

What other veggies would be good for these fajitas?

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