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Test Kitchen Approved

Black Hills Veggie Fajitas

Recipe By Savory Spice Test Kitchen

Prep Time

0 Hours 0 Minutes

Cooking Time

0 Hours 0 Minutes

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 provides a substitution for our Beef Carnitas with Carrot-Onion Quick Pickle.

Ingredients

For quick pickle:

0.66 cups apple cider vinegar

0.66 cups 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)

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

0.5 cups vegetable broth



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 verbena family. In New Mexico and California, the leaves of several plants in the Lippia genus are harvested and dri...

    View full details
  • Black Hills BBQ Seasoning

    Black Hills is a complex rub designed for the barbeque fanatic. Because of its balanced flavor profile it is also a good seasoning for a fusion rub...

    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, Black Hills, oregano, and 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.