Veggie Fajitas

Fajitas can essentially be any mix of vegetables that are available on hand. I pile as many vegetables as possible and try to include a variety of colors to ensure a variety of nutrients.


  • Zucchini
  • Cauliflower
  • Sweet peppers
  • Red onion
  • Seasoning (cumin, salt, peppers, cinnamon, taco seasoning, chili powder)
  • Cilantro
  • Tortillas
  • Salsa


  1. Chop vegetables (1 zucchini, 2c cauliflower, 3 sweet peppers, 1/4 onion). I find that strips of zucchini cook best for fajitas and retain some crunch. I cut each vegetable different to offer different textures: straight slices of zucchini, round slices of sweet peppers, small cauliflower florets, sliced onion
  2. Season vegetables with 1 tsp cumin, 1/4 tsp salt, 1/2 tsp pepper, 1/4 tsp cinnamon, 1 tsp taco seasoning, 1/4 tsp chili powder
  3. Depending on preference or time constraints, the veggies can be cooked in the oven or stovetop. For oven, toss seasoned veggies in 2 Tbsp olive oil and then bake at 375F for 11 minutes – peppers and onions will cook faster so check on them halfway and remove if cooked to avoid burning. For stovetop, heat 1 Tbsp olive oil in a pan or skillet, add zucchini and cauliflower and cook for three minutes, turn, then add the peppers and onions – cook until onions translucent, mix around frequently to avoid burning.
  4. Garnish with chopped cumin (about 2 Tbsp chopped)
  5. Warm tortillas for two minutes on pan over stovetop or in the oven. Warming tortillas prevents them from cracking/crumbling and also more enjoyable to eat fajitas with warmed tortillas.
  6. Layer tortillas with sprinkle of taco seasoning, salsa, veggies, more salsa or chopped avocado


The vegetables can also be eaten on a bed of rice as a bowl instead of as tacos.

Published by M

Physician. Yogi. Lover of all animals, especially my dog.

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