Vegetable Fajitas

One of my favorite places to eat is a restaurant named Jose Tejas near me. I tell everyone I can about it. I tried telling my Spanish teacher about it, in Spanish of course, and he kept asking “uno y nueve”? and it took me a very long time for me to realize he was saying 1 & 9, the highway that it’s on. The entire time of me squinting and trying to figure out what he was saying, I could see the disappointment in his eyes cause it was looking like his student couldn’t recognize numbers after 4 years of Spanish.

I usually make embarrassing mistakes when I go out to eat in public. I drop things. I mispronounce the names of food. I mispronounce my name, I fall and try to cover it up. And then I vow to never go back so that I would never be embarrassed there again or be recognized by the people who work there. But Jose Tejas is an exception-no matter how many times I’ve messed up there, I have to keep going back.

My favorite thing to get there are the fajitas. If I order fajitas with two of my friends, the entire table will be covered. You get the sizzling fajitas, your warm tortillas, rice, beans that taste amazing but I can’t figure out why, and some cheese, lettuce and salsa. So that’s where this recipe came from. And you don’t need a sizzling hot plate

You can use a variety of vegetables in this recipe. I usually use zucchini (green cause it’s cheaper, but yellow if I’m feeling fancy and have cash to spend), red onion, mushrooms, carrots, and bell peppers. You could add broccoli, like they do at Jose Tejas. Or you could use regular onions if that’s what you have on hand. It is a lil different every time I make it. Adapt the recipe, use what you have!

It’s easy enough to make-chop up your veggies and look at how pretty all the colors look. (As you can see in the photos, I’ve experimented with how I’ve cut the veggies-I tried strips and normally) Then place them in a sizzling hot pan, adding the mushrooms last so they don’t over cook, along with your seasonings and stir. A couple of minutes later, they’ll be done.

 

Then grab a tortilla, some beans (I cook mine in a pressure cooker with onion and garlic and it turns out really well), some rice, and some pico de gallo. For a quick pico de gallo just chop up tomatoes, red onion, cilantro, jalapeno, and add some lime juice. And also, don’t forget avocado. You can never forget avocado.

Make these for your friends, your family, anyone you love. They’ll give you hugs.

Vegetable Fajitas

Ingredients:
-2 zucchini
-1 carrot
-about 1.5 cups of chopped baby bella mushrooms
-1/2 a bell pepper
-1/2 of a red onion
-3/4-1 tsp chili powder
-1/2 tsp cumin
-1 tsp dried oregano
-1 tsp black pepper
-generous amount of seasoning salt

Directions:

  1. Do all of your mise en place (a fancy word for food preparation) – WASH your vegetables, then chop them into evenly sized slices (for an even cooking time)
  2. Put a pan (I use a wok) over medium heat along with a drizzle of olive oil.
  3. Add the zucchini, carrot, and peppers along with all of the seasonings. Stir to combine. Let cook for about 7 minutes or until the veggies are starting to get a little soft.
  4. Add the mushrooms and stir again, and let cook for about 4 more minutes or until everything is cooked.
  5. Serve with tortilla, beans, rice, salsa, guac…whatever your heart desires.

Enjoy my friends!

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