Summer Veggie Fajitas

One thing I love about summer is the abundance of fresh vegetables and how meals get a little simpler to make when you are working with easy to find fresh foods. This recipe is a vegetarian base but has so much room for you to add any animal protein you would like. When looking for recipes, it is great to search vegetarian recipes to get you started with a good base of plant foods and most veggie based meals are flexible. Don't like mushrooms? Feel free to substitute with another favorite veggie. Want more protein? This recipe is easy to add any animal protein cooked how you like. So go ahead and have some fun making this recipe into something that fits you!

Simple Pico

• 2 roma tomatoes, diced small

• 1 garlic clove, minced

• 1 jalapeño, minced

• 1 lime, juiced

• 1 small yellow onion, diced small

• 1/2 tsp. kosher salt

• 1/4 tsp. black pepper

• 3 Tbsp. fresh cilantro, chopped

For the simple pico: Combine the tomato, garlic, jalapeño, lime juice, onion, salt, pepper, and cilantro in a medium bowl.

Fajitas

• 4 Tbsp. salted butter or ghee, divided

• 6 oz. white button mushrooms, halved

• 1 small red onion, sliced

• 1 Tbsp. steak seasoning

• 1 red bell pepper, sliced into strips

• 1 poblano pepper, sliced into strips

• 1 small yellow squash, halved lengthwise and cut into half-moons

• 1 small zucchini, halved lengthwise and cut into half-moons

• 2 limes, juiced

• 1 Tbsp. honey (optional)

Directions for the fajitas:

1.       Heat 2 tablespoon of the butter or ghee in a large heavy-bottom skillet over medium-high heat. Add the mushrooms and onions in a single layer. Let cook for 2-3 minutes, stir occasionally to avoid charring.. Season with half of the steak seasoning, and stir. Remove to a plate and set aside.

2.     Add the remaining 2 tablespoons of butter to the skillet and heat over medium-high heat. Add the bell pepper, poblano, yellow squash, and zucchini in a single layer. Let cook for 2-3 minutes stirring occasionally to avoid charring

3.     Season with the remaining steak seasoning, then stir in the reserved mushrooms and onions. Let cook until the vegetables are tender but still have some bite, about 2 minutes more.

4.     Remove from heat and let rest.  When ready to serve and have cooled a bit stir in the lime juice and honey (optional)

5.      Serve the fajitas with the simple pico, tortillas, cheddar jack, crema, lime wedges, and hot sauce.

Serving

• 12 fajita-size flour tortillas, warmed

• 1 cup shredded cheddar jack or colby cheese (about 4 oz.)

• 1/2 cup crema or crème freshe (optional)

• 2 limes, cut into wedges

• Sliced avocado or guacamole

• Hot sauce (optional)

• Meat of choice

*Recipe Modified from Pioneer Woman