Veggie Fajitas
Sizzling strips of seasoned vegetables wrapped in warm tortillas with all your favorite toppings. Swap vegetables, proteins, and sauces to create endless flavor combinations.
Ingredients
Method
Slice bell peppers, onion, and zucchini into thin, even strips. Pat them dry with a paper towel to remove excess moisture.
In a small bowl, combine fajita seasoning, salt, and black pepper.
Heat olive oil in a large skillet or cast-iron griddle over medium-high heat until shimmering, about 1–2 minutes.
Add all vegetables to the skillet and cook, stirring frequently with tongs, for 8–10 minutes until tender-crisp and lightly charred at the edges.
Sprinkle the seasoning blend over vegetables and toss to coat evenly. Cook for 1 more minute until fragrant.
Warm tortillas in a dry skillet or over a gas flame for 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds.
Divide vegetables among warm tortillas and serve with sour cream, salsa, fresh cilantro, and lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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