Sizzling Vegetable Fajitas (TGIF Copycat)
This is a longtime favorite in my house! I found this recipe in the newspaper years ago, and still make it from my now faded and wilted copy!
This is a longtime favorite in my house! I found this recipe in the newspaper years ago, and still make it from my now faded and wilted copy!
- 1 medium onion sliced
- 1 medium jalapeno pepper minced for pico de gallo sauce
- 1/4 cup diced tomato for pico de gallo sauce
- 1/4 cup onion finely diced for pico de gallo sauce
- 3 tablespoons lemon juice for pico de gallo sauce
- 1 1/2 tablespoons fresh cilantro finely chopped for pico de gallo sauce
- 1/2 teaspoon salt for pico de gallo sauce
- 8 ounces chopped cilantro for pesto
- 3 garlic cloves for pesto
- 1/2 cup olive oil for pesto
- 1/8 teaspoon salt for pesto sauce
- 1/8 teaspoon pepper for pesto sauce
- 2 ounces freshly grated parmesan cheese for pesto
- 1/2 tablespoon margarine
- 2 cups of combination carrots or 2 cups zucchini or
- broccoli or cauliflower cut into small florets or green peppers or mushrooms, thinl
- 1/2 whole lemon juice of
- flour tortilla warmed
- lime wedge for garnish
- pico de gallo for condiment
- guacamole for condiment
- sour cream for condiment
- shredded cheddar cheese for condiment
- salsa for condiment
- Carbohydrate 28.3720995084638 g
- Cholesterol 79.3168951437782 mg
- Fat 25.3623899961953 g
- Fiber 1.28620601906005 g
- Protein 20.7508707664712 g
- Saturated Fat 13.4195621683117 g
- Serving Size 1 1 serving(s) (311g)
- Sodium 397.725709441023 mg
- Sugar 27.0858934894037 g
- Trans Fat 1.30271037383146 g
- Calories 417 calories
Step-by-step
- To make pico de gallo sauce: Combine all ingredients specified for the sauce. Let sit for at least a half hour so flavors will blend. Set aside.
- To make pesto: Put cilantro and garlic in a food processor and process until finely chopped. With machine on, gradually add olive oil. Season and blend in cheese. Set aside.
- To make filling: Slice enough onion to equal about 1/2 cup. Sauté with margarine in a small cast-iron skillet over medium-high heat. Cook past translucent stage until browned, about six to eight minutes.
- Prepare about 2 cups of vegetables -- the combination depends on personal taste. Cook all vegetables except mushrooms in lemon juice and 2 tablespoons of pesto over medium to medium-high heat.
- When almost at al-dente stage, add sliced mushrooms. Continue cooking for about one minute.
- The remaining pesto can be refrigerated or frozen for future use.
- Place vegetable mixture over sizzling onions, then spoon vegetable-onion mixture into center of warmed tortillas.
- Top with condiments, to taste, then roll up tortillas.
- Three tortillas make one very generous portion.
My Go-To Weeknight Dinner: Sizzling Vegetable Fajitas
As a busy mom of three, finding time to cook a healthy and delicious dinner can feel like a monumental task. Many evenings are a blur of homework help, soccer practice pick-ups, and the never-ending cycle of laundry. But even amidst the chaos, I strive to create nourishing meals for my family. One recipe that has consistently saved the day (and my sanity) is this amazing vegetable fajita recipe. I discovered it years ago, tucked away in a crumpled newspaper clipping, and it's become a staple in our home.
The best part? It's incredibly adaptable. My kids, bless their picky little hearts, have their preferences. One loves zucchini, another is obsessed with bell peppers, and the youngest is a mushroom fanatic. This recipe allows me to tailor the vegetable mix to their individual tastes, ensuring everyone gets something they enjoy. On nights when I'm feeling truly adventurous, I experiment with different combinations, adding things like broccoli, cauliflower, or even some sweet potatoes for a touch of extra sweetness. The possibilities are endless!
The process itself is surprisingly straightforward. While it involves a few steps, each one is quick and uncomplicated, making it perfect for a weeknight rush. I often prep some of the components ahead of time, such as the pico de gallo and the pesto. These can be made earlier in the day or even the night before, freeing up valuable time during the actual cooking process. Storing them in airtight containers keeps them fresh and flavorful until I'm ready to use them.
The heart of this recipe, of course, is the sizzling vegetable mixture. The combination of sautéed onions and perfectly cooked vegetables, infused with the vibrant flavors of homemade pesto and a squeeze of fresh lime, is simply irresistible. The earthy notes of the pesto complement the sweetness of the vegetables beautifully. And the slight char from the skillet adds a delightful smoky touch that elevates the whole dish.
But it's not just the taste that keeps me coming back to this recipe time and time again; it's the versatility. The fajitas can be customized to suit any occasion, from a casual weeknight dinner to a more elaborate get-together with friends. Adding different condiments—a dollop of sour cream, a sprinkle of cheddar cheese, or a drizzle of your favorite hot sauce— instantly transforms the dish, making it exciting and adaptable for various taste preferences. The soft, warm tortillas provide the perfect canvas for the flavorful filling, making each bite an explosion of vibrant colors and tastes.
Beyond its convenience and deliciousness, this recipe also offers a healthy dose of vegetables. Getting my kids to eat their greens can sometimes be a challenge, but when they're incorporated into something as fun and exciting as fajitas, they're always eager to participate in the feast. I feel good knowing that I'm providing them with a satisfying and nutritious meal that doesn't compromise on flavor or enjoyment.
This vegetable fajita recipe isn't just a meal; it's a testament to the power of simple ingredients and a little bit of creativity in the kitchen. It's a reminder that even on the busiest of days, we can create something delicious and nourishing for our loved ones. So, the next time you're short on time but craving a flavorful and healthy dinner, give this recipe a try. You won't be disappointed!
Tips and Variations:
- Make it ahead: Prepare the pico de gallo and pesto in advance to save time during weeknights.
- Customize the vegetables: Feel free to use your favorite vegetables – the possibilities are endless!
- Spice it up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for an extra kick.
- Add protein: For a heartier meal, add grilled chicken, shrimp, or tofu.
- Serve with sides: Complementary sides include Mexican rice, refried beans, or a simple salad.
This recipe is a constant source of joy and ease in our often-hectic lives. It's a recipe that embodies the spirit of home-cooked meals—simple, satisfying, and deeply personal. So, gather your ingredients, invite your loved ones, and prepare for a culinary experience that's both comforting and delicious. This simple recipe will add a burst of flavorful joy into your life.
