Vegetable Fajitas
4 servings15 min prep15 min cookEasy
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The Tale of Vegetable Fajitas
Story updated
Fajitas originated among Mexican vaquero (cowboy) ranch workers in Texas, who grilled skirt steak over open fires; the dish was popularized commercially in Texas Tex-Mex restaurants from the 1960s onward. Vegetable versions are a later, vegetarian-friendly adaptation of that grilled, tortilla-wrapped format.
Ingredients
Scale:· 4 servings
- 2 tbsp vegetable oil
- 2 bell peppers (mixed colors), sliced
- 1 red onion, sliced
- 1 zucchini, sliced into half-moons
- 2 cloves garlic, minced
- 1 1/2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Juice of 1 lime
- Salt and black pepper, to taste
- 8 small flour or corn tortillas, warmed
- Sour cream, salsa, and guacamole, for serving
Instructions
- 1Heat the oil in a large skillet over medium-high heat until shimmering.
- 2Add the bell peppers, onion, and zucchini, and cook for 6 to 8 minutes, stirring occasionally, until the vegetables are tender with lightly charred edges.
- 3Add the garlic, chili powder, cumin, and smoked paprika, and cook for another minute until fragrant.
- 4Squeeze the lime juice over the vegetables and season with salt and pepper to taste.
- 5Warm the tortillas in a dry skillet or over a gas flame until soft and lightly toasted.
- 6Spoon the vegetable mixture into the tortillas and serve with sour cream, salsa, and guacamole.
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