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.
- Sweet peppers
- Red onion
- Seasoning (cumin, salt, peppers, cinnamon, taco seasoning, chili powder)
- 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
- 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
- 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.
- Garnish with chopped cumin (about 2 Tbsp chopped)
- 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.
- Layer tortillas with sprinkle of taco seasoning, salsa, veggies, more salsa or chopped avocado
TIPThe vegetables can also be eaten on a bed of rice as a bowl instead of as tacos.