{locavore challenge} veggie fajitas


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


  • 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

Combine bell pepper, jalapeno, zucchini and onion together in a medium-size bowl. In a separate bowl, whisk together the marinade ingredients: lime juice, extra virgin olive oil, chili powder, cumin, coriander and salt. Pour the marinade over the veggies, cover and refrigerate. Let sit for at least one hour and up to 24 hours for best flavor.
When ready, heat a skillet over medium heat and then add the marinated veggies. You may need to add another tablespoon of extra-virgin olive oil to prevent sticking, but the oil in the marinade was enough when I made it. Cook for 8-10 minutes or until peppers and onions are soft.
Warm your corn tortillas in the microwave or a warm oven for just a few moments. Scoop veggies into the tortilla and top with avocado slices and a dollop of sour cream, if you feel like it. I don’t think this step helps any with authenticity, but I can’t resist adding a bit of decadent avocado and sour cream to my quasi-Mexican dishes. When served with a side of brown rice, this is the perfect recipe to use up your favorite local ingredients. If you are lucky enough to be in a climate where avocados grow locally, that’s even better.

5 Comments Add yours

  1. 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.

  2. Amy says:

    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.

  3. Dianna says:

    The marinade sounds great. Can’t wait to try it.

  4. Alexis says:

    Mmmmm, I’m inspired.

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