Slice 2 bell peppers, 1 large onion, and 2 zucchinis into thin strips. Mince 2 cloves of garlic.

Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the sliced vegetables and minced garlic to the pan, sautéing until they are tender and slightly charred, about 8-10 minutes.

Season the vegetables with 2 teaspoons of fajita seasoning mix, adjusting the amount to taste. Continue to cook for another 2 minutes, stirring frequently.

Warm 8 small flour tortillas according to the package instructions, either in the microwave, oven, or on another pan.

Prepare the toppings: Grate 100 grams of cheese (cheddar or a mix of your choice), chop a small bunch of fresh cilantro, and slice 1 lime into wedges.

Serve the sautéed vegetables on the warmed tortillas. Allow each person to top their fajita with sour cream, salsa, grated cheese, and a sprinkle of fresh cilantro. Lime wedges can be squeezed over the fajitas for added zest.

Optionally, serve with additional sides such as guacamole, rice, or beans.