Black Hills Veggie Fajitas
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Test Kitchen Approved Recipe

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.

4 to 6 servings


  • For quick pickle:

  • 2/3 cup apple cider vinegar
  • 2/3 cup water
  • 2 Tbsp. sugar
  • 2 tsp. salt
  • 2 tsp. Mexican Oregano
  • 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
  • 1/2 cup vegetable broth
  • 2 Tbsp. Black Hills BBQ Seasoning
  • 1 Tbsp. Mexican Oregano
  • For serving: Tortillas or rice, sour cream, black olives, and/or cilantro

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


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.

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