Fajitas with colorful peppers, zucchini and arugula
4 servings
25 minutes
Fajitas with colorful peppers, zucchini, and arugula is a vibrant dish of Mexican cuisine infused with the aromas of spices and the freshness of vegetables. Historically, fajitas originated as a dish for Mexican cowboys who cooked it over an open fire using available ingredients. In this version, the classic recipe is enriched with fresh vegetables – sweet peppers, zucchini, and spicy arugula. Olive oil and spices give the dish a rich flavor, while the addition of lemon juice refreshes it. Fajitas are best served on warm tortillas accompanied by sour cream, guacamole, and shredded cheddar. This dish is perfect for friendly gatherings and family dinners, delighting guests with its simplicity of preparation and depth of flavor.
1
Cut the peppers and zucchini into large sticks. Slice the onion into half rings. Transfer everything to a bowl and mix with olive oil, cumin, and pepper paste.
- Green bell pepper: 2 pieces
- Yellow bell pepper: 2 pieces
- Red sweet pepper: 2 pieces
- Zucchini: 2 pieces
- Red onion: 2 heads
- Olive oil: 2 tablespoons
- Cumin seeds (jeera): 2 teaspoons
- Chipotle Pepper Paste: 1 tablespoon
2
Heat the pan over medium heat and add the vegetables. Fry for 10 minutes, stirring, until soft and lightly browned.
- Green bell pepper: 2 pieces
- Yellow bell pepper: 2 pieces
- Red sweet pepper: 2 pieces
- Zucchini: 2 pieces
- Red onion: 2 heads
3
Add arugula, season with salt and pepper. Squeeze the juice from a quarter of a lemon and immediately remove from heat.
- Arugula: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Lime: 1 piece
4
Serve on warmed flatbreads with sour cream, guacamole, and topped with grated cheddar.
- Tortillas: 8 pieces
- Sour cream: to taste
- Guacamole: to taste
- Cheddar cheese: to taste