Description
These Veggie Fajitas are a vibrant, flavorful dish featuring a medley of sautéed mushrooms, peppers, squash, and zucchini, seasoned with steak spices and served with fresh pico de gallo, creamy crema, shredded cheese, and warm flour tortillas. Perfect for a colorful, satisfying vegetarian meal with a delightful char and a touch of sweetness from honey and lime juice.
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
- 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, to taste
Instructions
- Prepare the 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 cilantro. Stir gently to mix well and set aside to allow flavors to meld.
- Cook Mushrooms and Onions: Heat 1 tablespoon of salted 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 them cook undisturbed for 2 to 3 minutes so they develop a nice char. Sprinkle with half of the steak seasoning, stir to combine, then remove the vegetables to a plate and set aside.
- Cook the Peppers and Squash: Add the remaining tablespoon of butter and olive oil to the skillet, heating again over medium-high heat. Add the sliced red bell pepper, poblano pepper strips, yellow squash half-moons, and zucchini half-moons in a single layer. Allow them to cook undisturbed for 2 to 3 minutes until charred on one side. Season with the remaining steak seasoning, then return the mushrooms and onions to the skillet. Stir all together and cook until the vegetables are tender yet retain some bite, about 2 minutes more.
- Finish the Fajitas: Stir in the lime juice and honey into the cooked vegetables to brighten flavors and add a hint of sweetness. Remove the skillet from heat.
- Assemble and Serve: Serve the sautéed veggie fajitas hot with warm flour tortillas, topped with the prepared pico de gallo, shredded cheddar jack or colby cheese, dollops of crema, lime wedges on the side, and hot sauce as desired for added heat.
Notes
- Use a heavy-bottom skillet to get the best char and caramelization on the veggies.
- To vary heat, adjust the amount of jalapeño and add hot sauce as preferred.
- For a vegan version, substitute butter with additional olive oil and use vegan cheese and sour cream alternatives.
- Warm tortillas properly to prevent tearing when folding.
- This recipe is excellent for meal prep; store components separately and assemble before serving for freshness.
Nutrition
- Serving Size: 1 serving (about 3 fajita tortillas with fillings and toppings)
- 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
