Veggie Fajitas

If your summer garden is overrun with zucchini, squash, and peppers... then make fajitas for an easy dinner! I love making a big batch of these at the end of summer when I have vegetables coming out of my ears. Topped with a simple homemade pico de gallo, cheese, crema, and a dash of hot sauce, they're the kind of meal I crave every day and twice on Sundays. The veggies are so flavorful, you won't even miss the meat... unless you're my husband, Ladd, who almost always demands the addition of steak.

That's okay, Ladd. I forgive you.

For the rest of us, this is the ultimate vegetarian dinner.

The best thing about these fajitas (or any fajitas recipe) is just how versatile they are. You can throw in just about any vegetable you like, and, if you're feeding cowboy carnivores, serve them with some grilled flank steak or chicken, and let everyone build their own. If you can get your hands on some really good, freshly-made tortillas, it really makes all the difference. This recipe just so happens to be ready in 30 minutes, too! Now go forth and satisfy all your Tex-Mex cravings.

How do you cut vegetables for fajitas?

The key is to cut everything in pieces that are easy to eat. 

What is crema?

Mexican crema is similar to sour cream, but it's thinner and a little tangier. You can buy it at grocery stores in the refrigerated section. If you can't find it, crème fraîche is a good substitute. Otherwise, grab a bowl and combine sour cream, heavy cream, and a squeeze of lime juice to make your own crema. You can play with different amounts of dairy and lime, depending on what you like best flavor-wise, but aim for a consistency that's thin enough to drizzle.

Can veggie fajitas be made ahead of time?

Yes, you can shred the cheese and make the simple pico up to two days in advance and store both in (separate) airtight containers in the fridge. You can also chop the veggies and make the crema up to one day in advance. You'll want to store both of those in the fridge.