This one belongs to my husband.
Though he’s generally a meat-and-potatoes guy, he was actually the one who introduced me to these Quick Veggie Fajitas. In fact, it was the very first meal he ever made for me when we started dating. Sweet, huh? I mean, who doesn’t love a man who can cook?
Although he’s the breakfast king in our house now, he still makes these Quick Veggie Fajitas from time to time, and somehow they always seem to turn out better when he’s at the stove. I think it may be his veggie-flipping technique. I still use my tongs to toss them around, but he has mastered the wrist-flick-veggie-flip with the pan itself, like you see in all the cooking shows. Impressive, I tell ya…
I usually put these on our weekly meal plan when we have a hankering for Mexican-inspired food, yet still want something fresh and healthy. And those colors! I’ve sang the praises of rainbow food before, and this dish is no different. After all, we eat with our eyes first, right? Crispy, crunchy and colorful peppers, onions, zucchini and squash, flavored simply and nestled in a warm tortilla. Super fresh, super healthy, super colorful…
…and super quick. We’re talking less-than-30-minutes quick here. Chop up loads of those colorful veggies, toss them around for 15 minutes in the hot pan, set out a few toppings and it’s done. Add some simple spanish rice and black beans and dinner’s on the table.
For little hands that can’t hold all that fajita filling quite as easily, try turning it into a fajita quesadilla. Chop those cooked veggies up finely, and mix in some black beans and shredded cheese before grilling.
Easy enough for a Meatless Monday meal, yet impressive enough for a first dinner date!
Little Hands Can…
- Wash the vegetables and peel the onion
- Older kids can help chop the veggies
- Measure and mix the spices together
- Prepare the fajita toppings
- 1 medium red onion
- 2 bell peppers, any color (red, orange and yellow work best; green isn't as sweet)
- 2 small zucchini
- 1 yellow squash
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- pinch of cayenne pepper (optional)
- salt and pepper
- Tortillas, sour cream, shredded cheese, cilantro, avocado, hot sauce, etc. for serving
- Prepare your vegetables. Cut the red onion in half and peel. Then thinly slice into half moon shapes. Remove the seeds from your bell peppers and cut into thin strips. Slice the zucchini and yellow squash into sticks, about the same size as the pepper and onion. Set the vegetables aside.
- In a large skillet big enough to hold all of your vegetables, heat the olive oil over medium/high to high heat. When the oil is hot, add the sliced peppers and sauté until they begin to soften (about 5 minutes), stirring occasionally. Add the onion and continue to sauté for another 5 minutes, until the onions begin to soften. Add the zucchini and yellow squash. Toss all of the vegetables together. Add 3 tablespoons of water to the pan and cover for 3-5 minutes, allowing the vegetables to cook.
- In a small bowl, combine the cumin, garlic powder, oregano, and cayenne (if using). Remove the cover from the pan and add the spices to the vegetables. Toss together and then season the fajitas to taste with salt and pepper.
- Serve hot with warm tortillas. Top with sour cream, shredded cheese, cilantro, avocado slices, hot sauce, etc.
Recipe from my husband, Jon, who adapted the recipe from a cooking show called “Sam the Cooking Guy”
On the Side
Veggie fajita ingredients = a polygon lesson? You betcha! Using the loads of colorful, sliced peppers, zucchini, squash and onions from our recipe, we’re building basic shapes and learning all about the sides and angles in different polygons. Check out our polygon lesson!
Disclaimer: As with all of our recipes, my suggestions for how kids can help with a particular recipe are based on what has worked in our kitchen. Your child may be able to help more or less based on their age and/or ability. As always, make sure you are properly supervising kids in the kitchen.
Mary Lou Nall says
April 26, 2016 at 6:51 AMWho needs meat??!! These are so flavorful.
Sally says
April 30, 2016 at 2:04 PMAgreed!
Carol says
April 26, 2016 at 7:57 AMSounds and looks divine. I have made fajitas for years but never without chicken or beef. Can’t wait to try this recipe! Thanks Sally!
Sally says
April 30, 2016 at 2:05 PMThanks, Carol! You could certainly add chicken or beef, but I like them straight up veggie! You could also add mushrooms (maybe?) to make them meatier, I’m just personally not a mushroom lover 🙂
Samantha says
April 26, 2016 at 9:45 AMUmmmm-these look AMAZING!!!! Definitely next week’s Meatless Monday!
Sally says
April 30, 2016 at 2:06 PMThanks, Sam! We eat them VERY OFTEN! Enjoy 🙂
BAA says
May 31, 2018 at 11:01 PMWonderful and a great way to use all my extra zucchini this summer