Thursday, September 15, 2011

Vegetarian Fajitas

So, I've been cooking for my friend, Sara, about once a week (if I'm lucky) and having a blast with the CSA and vegetarian meals. Last week I got a huge bounty of squash and I didn't know what to do with it. I needed to do something different. I really wanted to make a main dish and not a side dish or casserole, so I came up with fajitas. I am so glad I did. I will definitely be making this again for my family. My kids loved it and I think it might even win over the husband (he is still immature about squash).

So, without further ado, here is the recipe! Not the greatest photo, but I didn't have my camera with me. I still had to share, though! Sweet, spicy, just right.

Vegetarian Fajitas

You Will Need:
  • Cutting Board
  • Knife
  • Frying Pan
  • Summer Squash
  • Bell Pepper (we used a purple pepper from her garden!)
  • A Few Banana Peppers (this is so good with the sweetness of the dish, but you could just use another bell pepper if it's easier)
  • Onion
  • 3 Cloves Garlic
  • Red Pepper Flakes (we used some flakes and also chopped up a couple hot peppers from her garden, so add to taste)
  • Cumin 
  • Chili Powder
  • Paprika
  • Olive Oil
  • Salt and Pepper 
  • Monterey Jack (or cheddar or whatever cheese you like)
  • Flour Tortillas
  • Black Bean Dip (Sara's secret weapon - it's a dry mix that you just add hot water to, it's awesome and good for so many things!)
  • Sweet Corn (we had it on hand thanks to the CSA)
  • Sour Cream (I'm a lover)
  • Salsa (I only use a tiny bit with fajitas, they definitely don't need it)
  1. Heat frying pan and add oil on medium-low
  2. Chop onion into rings
  3. Chop peppers into strips
  4. Mince garlic
  5. Caramelize onions with peppers and garlic (15-20 minutes)
  6. Cut squash into strips and add to frying pan
  7. Season lightly to taste, about 1/2 teaspoon each, sprinkled over squash in pan and stir to coat
  8. Cook until squash is about to be tender 5-7 minutes (don't overcook squash, keep it a bit on the snappy side)
  9. Lightly toast tortillas, fill with veggies and peppers, top with cheese and any extras


  1. What an awesome idea, Rachel! Love the idea of veggie fajitas - never tried squash before!

  2. Thanks, Nicole! They work so well with fajitas! The squash is just crunchy enough to add some substance to all the caramelized goodness of the onions and peppers and you don't get the same flavor profile you normally do with squash.

  3. Looks delicious! I'm definitely going to have to try making them.

  4. I'm usually not a fan of vegetarian fare however I tweaked this with a little of my own favorite veggies and it was great. The spices you selected were perfect!

  5. Chris, what veggies did you use? You could easily add some grilled chicken or something. It's filling and with the black beans, loaded with all the good stuff on it's own, though!