Description
These vibrant Veggie Fajitas are a perfect blend of colorful peppers, squash, mushrooms, and onions charred to perfection in a skillet, served with a fresh homemade pico de gallo, creamy crema, and melted cheddar jack cheese wrapped in warm flour tortillas. A flavorful, satisfying vegetarian meal packed with texture and zest.
Ingredients
Scale
Simple Pico de Gallo
- 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
Veggie 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, divided
- 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
To Serve
- 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
Instructions
- Make Simple Pico de Gallo: In a medium bowl, combine the diced roma tomatoes, minced garlic, minced jalapeño, lime juice, diced yellow onion, kosher salt, black pepper, and chopped fresh cilantro. Mix well and set aside to let the flavors meld.
- 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. Add the halved mushrooms and sliced red onion in a single layer. Let cook undisturbed for 2 to 3 minutes so the vegetables start to char. Sprinkle half the steak seasoning over them, stir gently, then remove them to a plate and set aside.
- Cook Peppers and Squash: To the same skillet, add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil and heat over medium-high heat. 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 develop a char. Season with the remaining steak seasoning. Stir in the reserved mushrooms and onions, then cook for about 2 more minutes until all vegetables are tender but still have some bite.
- Finish Veggies: Stir in the juice from 2 limes and 1 tablespoon of honey, mixing thoroughly to coat the vegetables. Remove the skillet from heat.
- Assemble and Serve: Serve the warm veggie mixture alongside the simple pico, warmed flour tortillas, shredded cheddar jack cheese, crema, lime wedges, and hot sauce. Build your fajitas by layering the veggies, pico, cheese, and crema in tortillas, squeezing lime, and adding hot sauce to taste.
Notes
- Make sure to preheat the skillet properly for a good char and flavor on the vegetables.
- Use fresh vegetables and slice them evenly to ensure even cooking.
- The steak seasoning adds a savory depth, but you can substitute with your favorite fajita seasoning blend if desired.
- If you prefer, swap flour tortillas for gluten-free or whole wheat varieties to suit dietary needs.
- Serve with your choice of hot sauce or salsa for added heat.
Nutrition
- Serving Size: 1 serving (approx. 3 fajitas)
- Calories: 849
- Sugar: 16 g
- Sodium: 1367 mg
- Fat: 39 g
- Saturated Fat: 15 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 99 g
- Fiber: 10 g
- Protein: 24 g
- Cholesterol: 59 mg
