Veggie Fajitas
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.
Veggie Fajitas
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About this Recipe
Craving a vibrant, flavorful, and quick dinner? These Veggie Fajitas are a delightful answer, bringing the festive spirit of Tex Mex right to your weeknight table in what feels like a 30-minute meal.
What makes this recipe truly special is its celebration of fresh, seasonal vegetables. By combining tender squash, zucchini, earthy mushrooms, and bright bell peppers with savory steak seasoning, you get a dynamic flavor profile that satisfies with every bite. The homemade pico de gallo, bright with lime and cilantro, elevates the whole dish, ensuring each tortilla is bursting with freshness.
Get ready for a fantastic blend of textures and tastes. You'll experience the slight crispness of perfectly cooked peppers and onions, the tender bite of squash and zucchini, and the savory depth of mushrooms, all enveloped in warm tortillas. Each fajita is a symphony of tangy pico, cool crema, and a hint of spice from fresh jalapeño, making for a truly satisfying and hearty dinner. This dish is designed for easy assembly and a joyful eating experience.
Customization & Variations
Feel free to adjust the heat level by including more or less jalapeño in your pico, or by adding a dash of hot sauce right before serving. For a different flavor profile, consider swapping the cheddar jack or colby cheese for cotija for an authentic touch. You can also experiment with different types of squash or peppers based on what's fresh and available.
Serve these colorful fajitas family-style with extra lime wedges and hot sauce on the side for everyone to customize. They're perfect for a casual dinner party or a bustling weeknight meal, bringing a touch of summer fun to any occasion.