Why I Love This Recipe
FEATURING: Zucchini, pattypan, peas, green onions (or fresh onions), jalapeño, peas (or beans), and lettuce (optional).
Easy, light and delicious!
You can also grill the veggies on the BBQ or stove. Check out how: https://karylskulinarykrusade.com/grilled-vegetable-fajitas/
Ingredients You'll Need
16 corn or flour tortillas
2-3 sweet peppers (whichever colour you have), sliced
2-3 green onions, chopped (or 1 fresh onion, bulb and green leave, chopped)
1 medium zucchini, chopped in quarter moons
2 small pattypan, chopped in quarter moons
2 handful of peas or beans (approx. 12)
3 portobello mushrooms, chopped in chunks (approx. the size of a quarter)
1 Tablespoon oil
FAJITA SEASONING (MAKES 1/4 CUP)
2 Tablespoons chili powder
1 Tablespoon oregano
1 Tablespoon paprika
1 Tablespoon ground cumin
1/2 Tablespoon sea salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons fresh-cracked black pepper
1/4 of a jalapeño pepper, diced finely (or 1 1/2 teaspoons cayenne pepper)
Guacamole (or fresh avocado, diced in chunks)
Refried beans (optional)
Sour cream or cheese (optional)
Heat oil in a heavy pan. When hot, add the green onions and sautée 1-2 min. Add the peppers and the mushroom caps and sautée 2-3 min. Add the zucchini and pattypan and peas and sautéed for another 7-10 min or until the veggies are slightly tender but a bit crispy still.
Sprinkle vegetables with 2 teaspoons of fajita seasoning. Add the jalapeño. Toss the seasoning, jalapeño and veggies to combine and cook for 2-3 minutes. Turn off the stove and remove veggies from the heat.
Serve vegetable fajitas with tortillas, plus guacamole and salsa. You can also add rice, refried beans, lettuce, cilantro and lime, if desired. You can also add sour cream or cheeses, if desired (I just never do!)
The fajita seasoning recipe makes about 1/4 cup, but you’ll only need 2-3 teaspoons for this recipe.