Description
Delicious and colorful Veggie Fajitas featuring a medley of charred mushrooms, onions, peppers, squash, and zucchini, served with fresh pico de gallo, creamy crema, shredded cheese, and warm flour tortillas. This vibrant and hearty vegetarian meal is perfect for a quick and flavorful dinner.
Ingredients
Scale
Simple Pico
- 2 roma tomatoes, diced small
- 1 garlic clove, minced
- 1 jalapeño, minced
- 1 lime, juiced
- 1 small yellow onion, diced small
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 3 tbsp. fresh cilantro, chopped
Fajitas
- 2 tbsp. salted butter, divided
- 2 tbsp. olive oil, divided
- 6 oz. white button mushrooms, halved
- 1 small red onion, sliced
- 1 tbsp. steak seasoning
- 1 red bell pepper, sliced into strips
- 1 poblano pepper, sliced into strips
- 1 small yellow squash, halved lengthwise and cut into half-moons
- 1 small zucchini, halved lengthwise and cut into half-moons
- 2 limes, juiced
- 1 tbsp. honey
- 12 fajita-size flour tortillas, warmed
- 1 cup shredded cheddar jack or colby cheese (about 4 oz.)
- 1/2 cup crema
- 2 limes, cut into wedges
- Hot sauce, to taste
Instructions
- Prepare the Simple Pico: In a medium bowl, combine diced roma tomatoes, minced garlic, minced jalapeño, lime juice, diced yellow onion, kosher salt, black pepper, and chopped fresh cilantro. Stir well to mix and set aside.
- Cook Mushrooms and Onions: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large heavy-bottom skillet over medium-high heat. Arrange mushrooms and sliced red onions in a single layer. Allow them to cook undisturbed for 2 to 3 minutes to develop a char. Sprinkle with half the steak seasoning, stir, then remove the mixture to a plate and set aside.
- Cook Peppers and Squash: Add the remaining 1 tablespoon butter and 1 tablespoon olive oil to the skillet and heat over medium-high. Add the sliced red bell pepper, poblano pepper, yellow squash, and zucchini in a single layer. Let cook undisturbed for 2 to 3 minutes to char the vegetables. Season with the remaining steak seasoning, then stir in the reserved mushrooms and onions. Continue cooking until vegetables are tender yet still crisp, about 2 more minutes.
- Finish the Fajita Veggies: Stir in the juice from 2 limes and the honey into the vegetables, then remove from heat.
- Serve: Assemble the fajitas by layering the sautéed vegetables on the warmed flour tortillas. Top with simple pico, shredded cheddar jack or colby cheese, a dollop of crema, lime wedges, and hot sauce according to taste.
Notes
- Using a heavy-bottom skillet is key to achieving a nice char on the vegetables.
- The combination of steak seasoning and honey-lime juice adds a perfect balance of savory and sweet flavors.
- Feel free to substitute the flour tortillas for corn tortillas if preferred.
- These fajitas are a fantastic vegetarian option that’s both hearty and colorful.
- Warm the tortillas before serving for the best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 849 kcal
- Sugar: 16 g
- Sodium: 1367 mg
- Fat: 39 g
- Saturated Fat: 15 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 99 g
- Fiber: 10 g
- Protein: 24 g
- Cholesterol: 59 mg
