Description
This recipe creates vibrant, smoky chipotle fajita vegetables with a creamy avocado-lime drizzle, perfect for a quick and hearty weeknight meal. The combination of charred vegetables and cool, tangy sauce offers a satisfying balance of flavors.
Ingredients
Scale
- 2 large bell peppers (red and yellow), sliced into strips
- 1 large red onion, sliced into strips
- 1 medium zucchini, sliced into half-moons
- 7 oz cremini mushrooms, quartered
- 3 tbsp olive oil, divided
- 1 tbsp chipotle powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 ripe avocado
- 1/4 cup fresh lime juice, divided
- 2–4 tbsp water or plant-based milk
- 1 small garlic clove
- 2 tbsp fresh cilantro, chopped
- 1 tsp sea salt, divided
- 1/2 tsp freshly ground black pepper
Instructions
- Prepare Vegetables and Spice Paste: Combine sliced peppers, onion, zucchini, and mushrooms in a large bowl. In a small bowl, whisk together 1 tbsp olive oil, chipotle powder, smoked paprika, cumin, oregano, garlic powder, onion powder, 1/2 tsp salt, and pepper to create a spice paste. Pour the paste over the vegetables and toss to coat evenly.
- Sear First Batch of Fajitas: Heat a large cast-iron skillet over medium-high heat. Add 1 tbsp olive oil. Once shimmering, add half of the seasoned vegetables in a single layer to avoid overcrowding. Cook for 5-7 minutes, stirring occasionally, until tender-crisp with charred edges.
- Cook Remaining Vegetables: Remove the first batch of vegetables to a serving platter. Repeat with the remaining 1 tbsp olive oil and the second batch of vegetables until cooked. Add the second batch to the platter.
- Prepare Avocado-Lime Drizzle: While the vegetables cook, blend the avocado, 3 tbsp lime juice, 2 tbsp water or milk, garlic clove, cilantro, and remaining 1/2 tsp salt until smooth and creamy. Adjust consistency by adding more liquid (up to 2 tbsp) or lime juice as needed.
- Serve and Garnish: Generously drizzle the creamy avocado-lime sauce over the hot fajita vegetables. Garnish with additional fresh cilantro and lime wedges for serving.
Notes
To achieve proper charring, ensure the pan is hot and avoid overcrowding by cooking the vegetables in two separate batches. For the creamiest drizzle, use fresh lime juice to keep the color vibrant. Store leftovers in an airtight container for up to 3 days, keeping the avocado sauce separate.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Searing, Stove top
- Cuisine: Mexican, Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Chipotle, Fajita, Vegetables, Vegetarian, Vegan, Cast Iron, Avocado, Smoky, Spicy, Weeknight Meal