Pioneer Woman Healthy Di

Veggie Fajitas

Name: Veggie Fajitas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 roma tomatoes, diced small; 1 garlic clove, minced; 1 jalapeño, minced; 1 lime, juiced; 1 small yellow onion, diced small; 1/2 tsp. kosher salt; 1/4 tsp. black pepper; 3 tbsp. fresh cilantro, chopped; 2 tbsp. salted butter, divided; 2 tbsp. olive oil, divided; 6 oz. white button mushrooms, halved; 1 small red onion, sliced; 1 tbsp. steak seasoning; 1 red bell pepper, sliced into strips; 1 poblano pepper, sliced into strips; 1 small yellow squash, halved lengthwise and cut into half-moons; 1 small zucchini, halved lengthwise and cut into half-moons; 2 limes, juiced; 1 tbsp. honey; 12 fajita-size flour tortillas, warmed; 1 c. shredded cheddar jack or colby cheese (about 4 oz.); 1/2 c. crema; 2 limes, cut into wedges; Hot sauce

4 servings

servings

15 minutes

active time

30 minutes

total time

Start Cooking

Ingredients

2 roma tomatoes, diced small

1 garlic clove, minced

1 jalapeño, minced

1 lime, juiced

1 small yellow onion, diced small

1/2 tsp. kosher salt

1/4 tsp. black pepper

3 tbsp. fresh cilantro, chopped

2 tbsp. salted butter, divided

2 tbsp. olive oil, divided

6 oz. white button mushrooms, halved

1 small red onion, sliced

1 tbsp. steak seasoning

1 red bell pepper, sliced into strips

1 poblano pepper, sliced into strips

1 small yellow squash, halved lengthwise and cut into half-moons

1 small zucchini, halved lengthwise and cut into half-moons

2 limes, juiced

1 tbsp. honey

12 fajita-size flour tortillas, warmed

1 c. shredded cheddar jack or colby cheese (about 4 oz.)

1/2 c. crema

2 limes, cut into wedges

Hot sauce

Directions

For the simple pico: Combine the tomato, garlic, jalapeño, lime juice, onion, salt, pepper, and cilantro in a medium bowl.

For the fajitas: Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large heavy-bottom skillet over medium-high heat. Add the mushrooms and onions in a single layer. Let cook undisturbed for 2 to 3 minutes, allowing the vegetables to char. Season with half of the steak seasoning, and stir. Remove to a plate and set aside.

Add the remaining 1 tablespoon butter and 1 tablespoon olive oil to the skillet and heat over medium-high heat. Add the bell pepper, poblano, yellow squash, and zucchini in a single layer. Let cook undisturbed for 2 to 3 minutes, allowing the vegetables to char. Season with the remaining steak seasoning, then stir in the reserved mushrooms and onions. Let cook until the vegetables are tender but still have some bite, about 2 minutes more. Stir in the lime juice and honey, and remove from the heat.

Serve the fajitas with the simple pico, tortillas, cheddar jack, crema, lime wedges, and hot sauce.

Nutrition

Serving Size

Calories

849

Total Fat

39 g

Saturated Fat

15 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

59 mg

Sodium

1367 mg

Total Carbohydrate

99 g

Dietary Fiber

10 g

Total Sugars

16 g

Protein

24 g