vegetable fajitas

Name: Vegetable Fajitas
Prep time: 1 h 20 min
Cook time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 - red bell pepper, cut in 1/4" strips; 1 - green bell pepper, cut in 1/4" strips; 1 - yellow bell pepper, cut in1/4" strips; 1 large onion, cut in 1/2" slivers; 1 large carrot, peeled and thinly sliced on the diagonal; 2 medium zucchini, cut in half, then cut halves into long strips about 1/2" wide; 1/3 cup(s) vegetable oil; - flour tortillas; ## MARINADE; 2 clove(s) garlic, minced; 1 tablespoon(s) lime juice; 1 package(s) dry fajita spice mix; 1/3 cup(s) or so water; ## CONDIMENTS YOU MIGHT LIKE ON YOUR FAJITA; - diced tomatoes; - shredded lettuce; - salsa, your favorite; - sour cream; - guacamole

(1 RATING)

50 Pinches 1 Photo

Kathy W

New Carlisle, OH

Updated on May 29, 2013

The longer the veggies marinade, the better. You can make up the veggies the night before and put them in the marinade - just refrigerate the veggies and take out them out about 1/2 hour before you want to cook them to bring them to room temp. If you like asparagus, you can even add it to the mix. Just cut into 3" pieces. I can make a meal on these alone, but you could serve with refried beans and rice. (You could even put these on your fajita!)

Rate

prep time 1 Hr 20 Min

cook time 15 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 - red bell pepper, cut in 1/4" strips
1 - green bell pepper, cut in 1/4" strips
1 - yellow bell pepper, cut in1/4" strips
1 large onion, cut in 1/2" slivers
1 large carrot, peeled and thinly sliced on the diagonal
2 medium zucchini, cut in half, then cut halves into long strips about 1/2" wide
1/3 cup vegetable oil
- flour tortillas
MARINADE
2 cloves garlic, minced
1 tablespoon lime juice
1 package dry fajita spice mix
1/3 cup or so water
CONDIMENTS YOU MIGHT LIKE ON YOUR FAJITA
- diced tomatoes
- shredded lettuce
- salsa, your favorite
- sour cream
- guacamole

How To Make vegetable fajitas

Step 1

Combine fajita mix, water, garlic and lime juice in a measuring cup.

Step 2

In a large "zip Lock" bag, combine peppers, onion and carrots. Place the zucchini in another bag. (you add the zucchini later during the cooking time. This keeps it from getting overcooked)
Step 3

Pour all but 2 T or so of the marinade over the peppers, onion and carrots. Pour the rest over the zucchini. Zip and mix to coat the veggies.
Step 4

Let veggies sit for 30 - 60 minutes. Occasionally turning the bags over. (The longer they marinade, the better. You can make it the night before - just refrigerate the veggies and take out about 1/2 hour before you want to cook them.
Step 5

If you want the tortillas warm, wrap in aluminium foil and place in a preheated 225 degree oven while you cook the veggies.
Step 6

In a large skillet, heat oil over medium high heat. Add the peppers, carrots and onion and the liquid. Saute until al dente. About 5-7 minutes. Add zucchini and saute for about 2 minutes
Step 7

Place veggies in tortillas, add shredded lettuce and tomatoes. You can also add sour cream, guacamole and/or salsa. Wrap and eat.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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