These Veggies Fajitas are an absolutely delicious meal to add to your weekly plans! I love fajitas because they are full of veggies, and toppings, everyone can make their own as they like, and it’s full of flavor. You can use whatever veggies you want to make these and it’s a great way to get kids to have veggies. The crunchy veggies are wrapped in a tortilla with toppings like seasoned rice, guacamole, salsa, sour cream, and refried beans. I like to cook the veggies in a cast iron pan to get them extra crunchy. No need to go to a restaurant you can make the most delicious Fajitas at home now!

Happy Cooking!

Servings: 6-8 fajitas

Prep Time: 30-40 mins

Cooking Time: 20-30 mins

Total Time: 1-1.5 hours

Ingredients: 

Veggies:

• 1.5 tbsp olive oil

• 3-4 cloves of garlic thinly sliced

• 1 medium yellow onion cut into sliced

• 1 jalapeno cut into thin circles

• 2-4 sweet peppers ( I used red) cut into thin circles

• 1.5 bell peppers (I used yellow & green) cut into thin slices

• 3 scallions chopped; greens & whites separated

• 3/4 cup corn kernels (I used frozen roasted corn kernels)

• 1/2 tsp cumin powder

• Salt as per taste

• 1/4 tsp pepper

• A pinch of cinnamon powder

• 1/2-3/4 tsp red chili powder or paprika

• 1/8 tsp ajwain powder

• A pinch of sugar

Rice:

• 1/2 tbsp butter

• 1/2 cup white rice

• 1 1/4 cup water

• Salt as per taste

• 1/2 tsp red chili powder

• 1/8 tsp turmeric

• 1/8 tsp cumin powder

Assemble:

• 6-8 Flour tortillas

• Refried beans

• Tomato salsa

• Guacamole

• Sour cream

• Shredded Mexican or cheddar cheese

Directions: 

1. Rice Layer: Wash rice in water 3-4 times, till the water is clear. Strain and keep aside.

2. In a heavy bottom saucepan, on medium heat add butter, rice, spices, and water & mix.

3. Let the water come to a boil, reduce the heat to low, and cover the saucepan with a lid.

4. Let the rice boil for 6-9 mins till cooked through. Stir in between to ensure it doesn’t stick to the bottom of the pan.

5. Once almost boiled, remove from the heat, cover, and keep aside.

6. Vegetable Layer: In a saute pan (i used a cast iron pan to keep it crunchy), add olive oil. Ideally, use a pan that can handle high heat.

7. Once warm add the sliced onions and garlic.

8. Keep the flame on medium and cook for 3-4 mins till it’s translucent.

9. Add all the peppers, jalapenos, and the whites of the scallions and saute.

10. Cook for 5-7 mins till the veggies are cooked well but still have a crunch.

11. Add the corn, greens of the scallions, and all the spices. Cook for 2-3 mins till it’s all mixed well.

12. While the veggies are almost cooked, prepare all the toppings so you can serve the veggies immediately so you don’t need to heat them again.

13. Serve the veggies sizzling hot with all the toppings. Everyone can assemble their own and enjoy!

Notes/Tips:

• Use as many veggies as you want.

• You can use brown rice instead, it may take 1-2 mins longer to cook.

• Cooking the veggies on high helps to keep the veggies crunchy.

• You can prep all the toppings from before and keep them.

• Ideally, you want to cook the veggies immediately and serve them without reheating them.

• You can use store-bought or make your own toppings like refried beans.