Veggie Fajitas
Heat up a skillet for these veggie fajitas! This recipe calls for squash, zucchini, mushrooms, onion, and peppers, served on tortillas with pico and crema.
Ingredients
- 2roma tomatoes, diced small
- 1garlic clove, minced
- 1jalapeño, minced
- 1lime, juiced
- 1 smallyellow onion, diced small
- ½ tsp.kosher salt
- ¼ tsp.black pepper
- 3 tbsp.fresh cilantro, chopped
- 2 tbsp.salted butter, divided
- 2 tbsp.olive oil, divided
- 6 oz.white button mushrooms, halved
- 1 smallred onion, sliced
- 1 tbsp.steak seasoning
- 1red bell pepper, sliced into strips
- 1poblano pepper, sliced into strips
- 1 smallyellow squash, halved lengthwise and cut into half-moons
- 1 smallzucchini, halved lengthwise and cut into half-moons
- 2limes, juiced
- 1 tbsp.honey
- 12fajita-size flour tortillas, warmed
- 1 c.shredded cheddar jack or colby cheese (about 4 oz.)
- ½ c.crema
- 2limes, cut into wedges
- hot sauce
Directions
- 1
For the simple pico: Combine the tomato, garlic, jalapeño, lime juice, onion, salt, pepper, and cilantro in a medium bowl.
- 2
For the fajitas: Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large heavy-bottom skillet over medium-high heat. Add the mushrooms and onions in a single layer. Let cook undisturbed for 2 to 3 minutes, allowing the vegetables to char. Season with half of the steak seasoning, and stir. Remove to a plate and set aside.
- 3
Add the remaining 1 tablespoon butter and 1 tablespoon olive oil to the skillet and heat over medium-high heat. Add the bell pepper, poblano, yellow squash, and zucchini in a single layer. Let cook undisturbed for 2 to 3 minutes, allowing the vegetables to char. Season with the remaining steak seasoning, then stir in the reserved mushrooms and onions. Let cook until the vegetables are tender but still have some bite, about 2 minutes more. Stir in the lime juice and honey, and remove from the heat.
- 4
Serve the fajitas with the simple pico, tortillas, cheddar jack, crema, lime wedges, and hot sauce.