| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 18g | 7g | 40g |
| sugars | fibre | protein | salt |
| 7g | 6g | 12g | 1.2g |
Why I Love French Vegetable Fajitas
As a culinary aficionado hailing from the heart of Charleston, South Carolina, my cooking exploits primarily revolve around traditional Southern flavors. However, it’s sometimes beneficial to wander off the beaten path and embrace a different cuisine. One such detour led me to explore the delightful fusion of French and Mexican cooking, resulting in a dish I’ve come to absolutely adore – Vegetable Fajitas.
An Adventure in Flavors
This recipe is an edible symphony of vibrant vegetables mingling with robust, earthy spices. It’s like an unexpected harmony that lingers on my palate long after the last tortilla has been savored. While traditional Southern cuisine and this recipe are worlds apart, a common love for hearty, homely comfort food bridges the gap. Inspired by the delightful vegetable-centric approach of the renowned Chef Alain Passard, this recipe gives vegetables the spotlight they rightly deserve.
An Ode to Versatility
What I admire most about these Vegetable Fajitas is their versatility. This dish doesn’t demand your strict allegiance to the ingredient list. It’s an invitation to let your creativity soar. If you feel particularly adventurous, replace the bell peppers with grilled poblanos or toss in some sautéed mushrooms for an earthy undertone. Think of this recipe not as an instruction manual, but a guiding star.
For those familiar with Ratatouille, another beloved French vegetable dish, you’ll find Vegetable Fajitas to lean towards similar concepts, albeit with distinct Mexican overtones. The sautéed vegetable medley in both dishes creates an irresistible play of textures that truly elevates the dining experience. I often serve this as a meatless Monday meal or alongside a sizzling platter of Chicken Tinga for my die-hard carnivore friends.
On the whole, I find my love for this recipe stems not just from its delightful melange of French and Mexican influences, but also its embodiment of cooking at its finest – an exploration and celebration of flavors, an adventure that knows no boundaries. I invite you to don your culinary explorer hat and embark on this delicious journey with me by trying your hand at making Vegetable Fajitas.
What You’ll Need
- 12 Flour Tortillas
- 3 tablespoons Olive Oil
- 2 Red Bell Peppers, thinly sliced
- 2 Green Bell Peppers, thinly sliced
- 1 large Yellow Onion, thinly sliced
- 2 Zucchinis, thinly sliced
- 2 Yellow Squashes, thinly sliced
- 2 Garlic Cloves, minced
- 1 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 1 teaspoon Smoked Paprika
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- 1/2 cup Fresh Cilantro, chopped
- 1 Lime, juiced
- 1 1/2 cups Grated Cheese (Cheddar or Monterey Jack)
- 1 cup Sour Cream
- 1 cup Salsa
- 1 cup Guacamole
Method
Step One
Heat the olive oil in a large skillet over medium heat. Add the thinly sliced red and green bell peppers, and yellow onion to the skillet. Sauté until they begin to soften.
Step Two
Add the thinly sliced zucchinis and yellow squashes to the skillet. Continue sautéing until all vegetables are tender.
Step Three
Add minced garlic, salt, ground black pepper, smoked paprika, ground cumin, and dried oregano to the skillet. Stir well to make sure the vegetables are well coated with the spices. Cook for another 2-3 minutes, until the spices become fragrant.
Step Four
Turn off the heat. Add the chopped fresh cilantro and squeeze the juice from the lime over the cooked vegetables. Stir well to combine. Let the vegetable filling cool for a few minutes.
Step Five
Preheat your oven to 350 degrees F (175 degrees C). Lay out the flour tortillas on a flat surface. Spoon the vegetable filling onto the center of each tortilla. Sprinkle some of the grated cheese over the filling. Fold in the sides of each tortilla and then roll them up, securing with a toothpick if necessary.
Step Six
Place the filled and rolled tortillas seam-side down in a single layer on a baking sheet. Bake in the preheated oven for about 10-15 minutes, or until the cheese is melted and the edges of the tortillas begin to get crispy.
Step Seven
Remove from the oven and let cool for a couple of minutes. Serve warm with sour cream, salsa, and guacamole on the side.
