The weather here in New York is surely and swiftly turning more autumn-like every day; cooler nights and crisper mornings have me frantically clinging to summer produce and laid-back dinners. This vegetable fajita recipe requires just a little bit of planning to let your local vegetables marinate and then comes together quickly as a one-skillet dish. Wrapped up in a corn tortilla, the seasoned vegetables are as filling and satisfying as their meatier brethren. If you’d like to add more protein, try combining the veggies with a handful of black or pinto beans. These little fajitas will have you reaching for your blender for one last margarita before we break out our heavy sweaters and prepare for hibernation. All of the veggies for these fajitas (except, of course, the optional avocado) hail from Kilpatrick Family Farm in Middle Granville, NY.
Locavore Veggie Fajitas
Ingredients
- large bell pepper, chopped
- jalapeno pepper, finely chopped with seeds and vein removed
- medium zucchini, sliced and quartered
- medium white onion
- avocado (optional)
- sour cream (optional)
- corn tortillas (Remember Dianna’s note on “passable corn tortillas”!)
For the marinade:
- 4-5 tablespoons lime juice
- 2-3 tablespoons extra virgin olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- sprinkle of black pepper and sea salt
Tell me about the weather… it’s turning incredibly bad here in Wales already! It’s like someone notified the weather it was autumn and made it change itself. Nevermind, this food looks delicious and I can’t complain about it being autumn as it’s my favourite season food wise.
I’m going to try these using some impressively sized zukes and other people’s peppers at a community dinner I’m cooking Thursday night in Troy. Thanks for the idea.
The marinade sounds great. Can’t wait to try it.
Mmmmm, I’m inspired.