Cast Iron Vegetable Fajitas

This weeknight recipe is super fast and simple. The best thing is serving it right out of the skillet you cooked it in. Be creative add any vegetable you want. Make sure to place a heat resistant oven mitten or towel under the skillet and on the handle. Caution the hot pan!

Ingredients

• 2 Tablespoons Neutral Oil Such as Avocado Oil)

• 8 ounces mushrooms (sliced)

• 1 Onion (sliced)

• 1/2 Red Bell Pepper (sliced)

• 1/2 Green Bell Pepper (Sliced into Strips)

• 3 Zucchini (Quartered and Sliced)

• 2 Garlic Cloves (Minced)

• 2 teaspoons Cumin

• 2 teaspoons Chili Powder

• 1 teaspoon Smoked Paprika

• 1-2 teaspoons Salt

• tt Cracked Black Pepper 

• 1 Lime (juiced)

• 1/4 Cup of Cilantro (rough chopped)

• 2-3 Tablespoons Water (plus more if needed)

• Warm Tortillas for Serving

Start with a very hot cast iron skillet. Place the oil in the pan then add the mushrooms only. Allow the mushrooms to sauté by leaving them alone (DO NOT STIR) for about 3-4 minutes, I do this so they do not release a lot water and get mushy. Then stir once and add peppers and onions. Sauté for about another 3-4 minutes before adding zucchini. Sauté until most veggies have slight golden edges. At this point the pan will look dry so add a few tablespoons of the water, this will bring some steam and cook them faster. Sauté until most of the water is evaporated. Now add the garlic with one quick stir then add spices, saute for about one minute, then add lime juice and cilantro. Turn off the stove.

CAUTION: Place a towel on the bottom of the HOT skillet and handle for serving. Make sure to be very careful and warn others when serving.

Spoon Fajita mixture into warm tortillas. Enjoy

Chef's Tip: You are not limited to the above vegetables. Try adding cauliflower, carrots, tomatoes, squash, brussel sprouts or any of your favorite vegetables. Kick then up by adding some guacamole, salsa or plant-based sour cream to your fajitas.