thepioneerwoman5.0
Veggie Fajitas
Heat up a skillet for these veggie fajitas! This recipe calls for squash, zucchini, mushrooms, onion, and peppers, served on tortillas with pico and crema.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
📝 Preparation Steps
1
For the simple pico: Combine the tomato, garlic, jalapeño, lime juice, onion, salt, pepper, and cilantro in a medium bowl.
jalapeño, minced1lime, juiced1limes, juiced2limes, cut into wedges2
2
For the fajitas: Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large heavy-bottom skillet over medium-high heat. Add the mushrooms and onions in a single layer. Let cook undisturbed for 2 to ⏱️ 3 minutes, allowing the vegetables to char. Season with half of the steak seasoning, and stir. Remove to a plate and set aside.
3
Add the remaining 1 tablespoon butter and 1 tablespoon olive oil to the skillet and heat over medium-high heat. Add the bell pepper, poblano, yellow squash, and zucchini in a single layer. Let cook undisturbed for 2 to ⏱️ 3 minutes, allowing the vegetables to char. Season with the remaining steak seasoning, then stir in the reserved mushrooms and onions. Let cook until the vegetables are tender but still have some bite, about ⏱️ 2 minutes more. Stir in the lime juice and honey, and remove from the heat.
lime, juiced1limes, juiced2limes, cut into wedges2
4
Serve the fajitas with the simple pico, tortillas, cheddar jack, crema, lime wedges, and hot sauce.
lime, juiced1limes, juiced2limes, cut into wedges2Hot sauce
Nutrition Facts
calories
849 Calories
fat Content
39 g
fiber Content
10 g
sugar Content
16 g
sodium Content
1367 mg
protein Content
24 g
trans Fat Content
0 g
cholesterol Content
59 mg
carbohydrate Content
99 g
saturated Fat Content
15 g
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