September 14, 2014 § Leave a comment
If I’m at a Mexican restaurant and there are veggie fajitas on the menu, I’m powerless. I have to order them! I like being able to assemble everything on my own (read: overstuff my tortillas), and vegetable forward meals are my favorite.
I’ve often tried to recreate veggie fajitas at home, but the veggies never quite have the same flavor or char as they get on a restaurant grill.
But, I think I’ve found an ingredient that really ups the flavor for your at-home fajitas, and it’s…
Yep, that incredibly hard to say sauce gives the veggies a really savory taste, with just the right hit of saltiness. I got the idea from Minimalist Baker, who uses A1 steak sauce to flavor portobello mushrooms for fajitas.
I didn’t have any steak sauce, but this caused me to survey what condiments I did have, and adding Worcestershire to fajitas was born.
I’ve done these with all kinds of veggies since my Worcestershire discovery–mushrooms, zucchini, summer squash, carrots–the opportunities are endless. Just don’t forget the avocado! With veggie fajitas, I find the creaminess from the avocado to be a must, since you don’t have any fat from the meat like in chicken or beef fajitas.
If you have a grill pan or griddle, I bet cooking the veggies on either of those would also help mimic that restaurant char.
These are a great weeknight meal, hope you work them into your rotation!
Inspired by Minimalist Baker
Note: Aim for about 4-6 cups of veggies here, whatever you have rolling around in the fridge will work. If you use mushrooms, you’ll want to cook them separately so they can brown. Seasoning here is really an art not a science–you’ll add some, taste, and keep adding until the veggies have the flavor you want.
- 1 tablespoon olive oil
- 4-6 cups veggies, cut into thin strips (carrots, zucchini, squash, mushrooms, bell peppers)
- 1 onion, cut into round slices
- spices: cumin, garlic powder, sea salt
- 2-3 teaspoons Worcestershire sauce, plus more to taste
- 4 corn tortillas
- 1 avocado, sliced
- In a large skillet (or on a grill pan or griddle if you have), heat the tablespoon of olive oil.
- Add the onion slices and cook over low-medium heat, until the onions start to brown and caramelize.
- Up the heat to medium-high and add the rest of the veggies, except the mushrooms.
- Season with a few dashes of each spice (cumin, garlic powder, and salt), and cook until the veggies soften, stirring occasionally to ensure even cooking.
- If you are using mushrooms, heat another skillet (large enough so the mushrooms can fit in a single layer) over medium heat, spray with cooking spray, and add the mushrooms. You want them to be audibly sizzling. Stir the mushrooms for 1-2 minutes, until the mushrooms start to release some liquid, and then continue to cook, stirring occasionally, until the mushrooms have released all their moisture and are a dark brown color, about 5-8 minutes.
- Taste the non-mushroom veggies for seasoning, and continue to add more spices until the veggies have good flavor.
- Add the mushrooms to the skillet with the rest of the veggies, and add the Worcestershire sauce. Toss everything to distribute the sauce.
- Taste the mixture, and add another teaspoon or two of Worcestershire if it needs more flavor.
- Place the tortillas on a plate, cover with a damp paper towel, and heat in the microwave for about 30 seconds.
- Serve the corn tortillas alongside the veggies, avocado slices, and black beans if you’d like. Cilantro, sliced tomatoes, and Greek yogurt are also welcome garnishes. Stuff each corn tortilla with lots of everything.