This recipe is fusion in all its glory. Perfectly seasoned, colorful and delicious, oh and did I mention, healthy?
Fajitas are a great “meatless” Monday (for those who eat meat) option. It is one of the best ways to get your dose of vegetables, all at once. Any choice of colorful, seasonal vegetables work great. But, just vegetables are never enough, not for me at least. It is not quite as filling. So, adding a plant-based protein such as Mushrooms, Tofu, or Chickpeas (in this case) adds a healthy twist to these fajitas.
Any flavor goes well with vegetables on a Fajita. But these are Mediterranean flavored, because that seems to be my obsession this week. Alter the spice as you desire , roast up the vegetables for that charred flavor and load them on a Corn tortilla. The best part of all is a cooling, refreshing, 5 minute, on the spot, Tzatziki sauce for a topping.
Although this takes more than 30 minutes to prepare, I could call this a quick weeknight meal, only if the veggies are pre-prepared. This is absolutely do-able to roast a whole batch of the veggies over the weekend when you have a little more time (which is what I get my husband to do when we are in long-distance so he can eat a ton of veggies, hassle-free 🙂 ). When you are ready to eat, just warm up your tortillas, load it up with veggies and top it off with the cooling Tzatziki sauce and you are good to go. It is strange that I am posting this recipe in the winter, but I am thinking of the upcoming spring and summer picnics that will see these Fajitas 🙂
| Prep time | 20 minutes | |
| Cook time | 45-50 minutes | |
| Serves | 2-3 |
Ingredients
Vegetables
- Zucchini – 2, sliced into semi-circles (This recipe uses 1 green and 1 yellow squash)
- Orange Carrot – 1 medium, sliced into semi-circles
- Purple Carrot – 1 medium, sliced into semi-circles
- Bell Peppers – 1 large, sliced
- Cucumber – 1/2, finely chopped
Legumes
- Chickpeas – 1 can or 1 1/2 cups, cooked
Spices and Herbs
- Garlic Powder – 1 tbsp
- Cinnamon Powder – 1 tsp
- Cumin Powder – 1 tsp
- Coriander Powder – 1 tsp
- Red Chilli Powder – 1 1/2 tsps
- Salt – As per taste
- Lemon Juice – 1 tbsp
- Lemon Zest – 1 tsp
- Dill – 2 tbsp
Dairy
- Plain Greek Yoghurt – 1/2 cup
Oils
- Olive Oil – 3-4 tbsps
Breads
- Corn Tortillas – As many as you would like to eat 🙂
Ingredient notes
- Any combination of vegetables can be used
- Any other legume such as kidney beans or black beans work well
- Any plant-based protein source such as Tofu or Mushroom will also work well
- I have used a Persian Cucumber in this recipe
Method
- Pre-heat oven to 400F (Apprx. 200C)
- In a large mixing bowl, add all the vegetables, chickpeas, and olive oil. Then add, 1/2 tbsp garlic powder, chilli, cumin, coriander and cinnamon powders and mix well until every piece is coated well. Add salt and mix again
- Line a baking tray with aluminium foil or parchment paper. Add the coated mixture to the tray, spreading it out into a single layer for even roasting. Place the tray in the oven and roast for 40-45 minutes (time depends on the oven model and capacity)
- In the meanwhile, prepare the Tzatziki sauce. In a bowl, add the yoghurt, /12 tbsp garlic powder, salt, lemon juice and lemon zest. Whisk it together. Add the chopped cucumbers and dill and mix again. Chill the sauce in the refrigerator until ready to use
- As the roasting is about to end, warm up corn tortillas and place on a plate
- Once the vegetables are roasted and out of oven, load them up on the tortillas. Top with some Tzatziki sauce and enjoy the fajitas
Cooking Suggestion
- If you don’t have an oven at home, the coated vegetables can be sauteed on a pan, just for a little longer than an oven so that they char well
- The chickpeas can also be roasted on a pan by stirring until they becomes slightly crisp on the outside
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Food For My Love 