Veggie Fajitas

One of the few types of restaurants I can go to is mexican.  I have to ask to have no cheese or sour cream and I’m usually okay. Although it seems chefs just can’t seem to stop themselves from sprinkling cojita on the side of beans (but they are always willing to correct that).  One dish that I usually get is fajitas, but it seems like the veggies are often swimming in oil.  

So I decided to try my hand at them.  It’s slightly adapted from this fajita recipe.  I changed the red wine vinegar to lime juice, eliminated the green peppers (never been a big fan), added more red peppers and onions (which I love), and changed the spices a little bit.  The result is a super flavorful, healthy dish where you don’t miss the fat or meat.  This is one my favorite recipes, and I love that it can be made ahead of time.  

Veggie Fajitas
Serves 4
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Prep Time
30 min
Cook Time
15 min
Prep Time
30 min
Cook Time
15 min
Ingredients
  1. 2 tablespoons olive oil
  2. 1/4 cup fresh lime juice
  3. 2 teaspoons dried oregano
  4. 1/2 t. ground cumin
  5. 2 teaspoon chili powder
  6. 1/4 t. garlic powder
  7. 1 t. salt
  8. 1/4 t. fresh ground black pepper
  9. 2 small zucchini, cut into 1/4" strips
  10. 2 medium small yellow squash, cut into 1/4" strips
  11. 3 medium onions, sliced into 1/4" slices
  12. 2 red bell pepper, yes, you guessed it, cut into 1/4" strips
  13. 2 tablespoons oil
  14. 1-1/2 c frozen corn kernels
  15. 1 (15 ounce) can black beans, drained
  16. 1/2 bunch cilanto, chopped
  17. Limes, sliced into wedges (for squeezing over fajitas)
  18. Tortillas (corn or flour)
  19. Spanish rice (optional)
Instructions
  1. In a large bowl combine olive oil, lime juice, oregano, chili powder, cumin, garlic powder, salt, and pepper. To the marinade add the zucchini, yellow squash, onion, red pepper and corn. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours (we don't want to pickle the veggies here).
  2. Heat oil in a large skillet over medium-high heat. Drain the vegetables slightly and saute until veggies brown and get tender, about 10 to 15 minutes. Stir in beans; increase the heat to high for 5 minutes, to brown vegetables.
Adapted from All Recipes
Adapted from All Recipes
One Fine Tomato http://onefinetomato.com/
I like to serve these with spanish rice and on corn tortillas.  My favorite kind of tortillas are Mission White Corn because they taste the closest to fresh and don’t require frying for them to taste good. 

I also entered this recipe in a cooking contest.   It’s a winner for us.

 

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