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Test Kitchen Approved

Southwestern Veggie Fajitas

Recipe By Savory Spice Test Kitchen

Yields

4 to 6 servings

Recipe By Savory Spice Test Kitchen

Winter means slow-cooked meals, hearty flavors and…barbecue? That’s right. With this recipe, you can enjoy smoky veggie fajitas from the comfort of your kitchen using selections from our BBQ & Grilling Collection. Top with crunchy pickled veggies and you’ve got a dish that’s a cold weather comfort food game-changer.

Recipe Notes

This recipe is a great alternative for our Caribbean Curry Shrimp Recipe.

Ingredients

For quick pickle:

2/3 cup apple cider vinegar

2/3 cup water

2 Tbsp. sugar

2 tsp. salt


1 to 2 carrots, cut into thin matchsticks ( about 1 cup)

1/2 red onion, thinly sliced (about 1 cup)

For veggie fajitas:

1 Tbsp. vegetable oil

8 oz. Portabello mushroom caps, sliced into strips (about 2 cups)

1 red bell pepper, sliced into strips

1 zucchini, sliced into 3-inch strips

1 yellow squash, sliced into 3-inch strips

1/2 red onion, thinly sliced

3 garlic cloves, minced

1 jalapeno pepper, seeded and minced (optional)

1 large tomato, diced

1/2 cup vegetable broth

2 Tbsp. seasoning of choice:



For serving: Tortillas or rice, sour cream, black olives, and/or cilantro

Savory Spice ingredients in this recipe

  • Mexican Oregano

    Mexican Oregano comes from the mint family and is widely used in both Southwest & Mexican cooking. Our variety of dried Mexican oregano is a bi...

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  • Canyon Road Red Enchilada Dry Sauce

    Enchiladas and New Mexico have a long history together and we knew it was important to have this traditional flavor represented in our lineup. Our ...

    View full details
  • Woody Creek BBQ Seasoning

    This salt-free BBQ seasoning allows you to enjoy the sweet and smoky flavor of barbecue without the salt. Because it is salt-free, you can apply th...

    View full details

Directions

For quick pickle: Bring vinegar, water, sugar, salt, and oregano to a simmer in a small saucepan, stir to dissolve sugar and salt. Set carrot and onion in a glass bowl and pour hot liquid over to cover. Let cool to room temperature before serving.

For veggie fajitas: Heat oil over medium-high heat in a large saute pan. Add mushrooms, pepper, zucchini, squash, onion, garlic and, optional jalapeno. Season with salt and pepper, cook about 10 min. or until tender. Transfer to a plate. Add tomato, broth, seasoning of choice, and Mexican Oregano. Cook for 2 min., stirring to scrape up any browned bits. Return veggies to pan and stir to combine.

To assemble: Remove veggies from pan. Serve over tortillas or rice topped with quick pickle and garnish of choice, sour cream, black olives, and/or cilantro.