Recipe: Fajita Style Veggies
Looking for a way to add a boost of nutrition to your Mexican-style meal?
This dish is a great way to build a Plate Method meal while enjoying a classic cuisine. These fajita veggies can be incorporated into many dishes and help add variety or serve as an additional option if you’re not a fan of traditional veggie taco toppings!
Fajita Style Veggies
- ½ Tbsp olive oil
- 1 yellow onion, thinly sliced
- 1 jalapeño, thinly sliced (optional)
- 1 red bell pepper, thinly sliced
- 1 zucchini, sliced into half moons
- 1 yellow squash, sliced into half moons
- 1 tsp chili powder
- 1 tsp garlic powder
- ½ tsp cumin
- ½ tsp paprika
- Salt and pepper to taste
- ½ Tbsp lime juice (approximately ¼ lime)
- In a medium skillet on the stove over medium-high heat, add olive oil and allow to heat for 1 minute. Add onion, jalapeño (if using), and bell pepper. Cook for 6-8 minutes until veggies are tender and fragrant, stirring occasionally.
- To skillet, add zucchini, yellow squash, chili powder, garlic powder, cumin, paprika, salt, pepper, and lime juice.
- Cook veggies for another 3-5 minutes until the zucchini and yellow squash begin to soften slightly. Remove from heat.
- Serve as a side dish for any Mexican-style meal, atop tacos or fajitas, or in a southwestern salad. These veggies are also great with eggs for a breakfast scramble.
- For the olive oil: vegetable or canola oil
- For the vegetables: two zucchini in place of yellow squash or swap any color of bell pepper for another
- For the spices: 2 tsp fajita or taco seasoning mix