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Vegetable Fajitas

Serves: 2 | Time to Table: 25 minutes | Calories: 620 | Protein Category: Veggie | Allergens: Gluten-free. Contains Milk | Good Source of: Antioxidant Vitamins A & C, Calcium, Fiber, Iron, Potassium, Protein


$11.99/Meal
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Equipment:

  • - Cast Iron Skillet or Other Heavy Skillet

What You Need:

  • - Coarse Salt & Freshly Ground Pepper

What We Send:

  • - Avocado
  • - Buffalo Sauce
  • - Corn Tortillas & Bell Peppers
  • - Pico de Gallo
  • - Queso Fresco
  • - Sliced Crimini Mushrooms
  • - Slow Roasted Garlic
  • - Southwest Ranch Dressing Dressing

What To Do:

Vegetable Fajitas - Step 1

1. Cook the Mushrooms: Heat ½ packet Southwest Ranch in a large, heavy skillet over medium-high. Add mushrooms to skillet. Season with salt and pepper. Cook, tossing, until tender, 3-5 minutes. Transfer mushrooms to a plate.

Vegetable Fajitas - Step 2

2. Cook the Peppers: Add ½ packet Southwest Ranch and peppers to the skillet. Cook, tossing, until tender, 3-5 minutes. Stir in reserved mushrooms with their juices. Remove from heat.

Vegetable Fajitas - Step 3

3. Prepare the Toppings: While vegetables cook, prepare toppings. Dice avocado. Crumble queso fresco. Warm tortillas for a few seconds per side directly over a gas burner, or in a large, dry, skillet.

Vegetable Fajitas - Step 4

To Serve: Top tortillas with cooked mushrooms and peppers, avocado, queso fresco, and pico de gallo. Drizzle each fajita with Buffalo Sauce.

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