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Veggie Fajitas

Sometimes when I go to the Farmers Market or grocery store I get overly excited about the fresh local produce and I buy way more than my family can consume before it goes bad. These veggie fajitas are a perfect solution to using up whatever you have on hand, the key is that it needs to be prime ripeness to ensure it will have the most flavor. You can make these with vegetables that are out of season and have traveled far to reach you, but they won’t be as good. When you use the best summer produce you need very little seasoning and these taste incredible. For today’s purposes, I used patty pan squash, red bell peppers, Vidalia onion, cremini mushrooms, and a beautiful mix of colored green beans. Patty Pan squash is very well suited for tacos/fajitas because they are firm and hold up better than zucchini or yellow squash, plus their variety of colors makes the plate look inviting.

The recipe is very simple, chop up all the vegetables into bite sized pieces and add to a medium-hot pan that’s been prepped with a drizzle of olive oil. Add a sprinkle of fresh ground salt and pepper. Stir occasionally. When the veggies have softened and are almost cooked through, add a dusting of cumin, chili powder, and dried oregano. If you are using about 2 lbs chopped vegetables a tsp of each should be enough. I really like the veggies to speak for themselves here. When the veggies have finished cooking I divided them among corn tortillas and topped with shredded cheese, sour cream, fresh tomato salsa, and broccoli sprouts. The sprouts add a nice crunch, you could use any type but the broccoli sprouts have a peppery kick to them which is nice for this dish.

For my tomato salsa, a good ripe tomato is key as with the rest of the recipe. I used about 1 cup diced tomato, 1/4 cup finely diced vidalia onion, 1 bell pepper finely chopped, 1 tsp chopped fresh cilantro, a squeeze of lemon and lime juice, and salt and pepper to taste (for me its always a couple cranks on the grinder….maybe 1/2 tsp each).

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