Vegetable Fajitas

★★★★★ 1 Review
Kattyw avatar
By Kathy W
from Englewood, OH

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!)

serves 4
prep time 1 Hr 20 Min
cook time 15 Min
method Stove Top

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 lg
    onion, cut in 1/2" slivers
  • 1 lg
    carrot, peeled and thinly sliced on the diagonal
  • 2 md
    zucchini, cut in half, then cut halves into long strips about 1/2" wide
  • 1/3 c
    vegetable oil
  • flour tortillas
  • MARINADE
  • 2 clove
    garlic, minced
  • 1 Tbsp
    lime juice
  • 1 pkg
    dry fajita spice mix
  • 1/3 c
    or so water
  • CONDIMENTS YOU MIGHT LIKE ON YOUR FAJITA
  • diced tomatoes
  • shredded lettuce
  • salsa, your favorite
  • sour cream
  • guacamole
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How To Make

  • 1
    Combine fajita mix, water, garlic and lime juice in a measuring cup.
  • 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)
  • 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.
  • 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.
  • 5
    If you want the tortillas warm, wrap in aluminium foil and place in a preheated 225 degree oven while you cook the veggies.
  • 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
  • 7
    Place veggies in tortillas, add shredded lettuce and tomatoes. You can also add sour cream, guacamole and/or salsa. Wrap and eat.
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