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Overhead shot of the cast iron peppers Zuchinni , grilled limes and corn tortillas
Marissa Bolden

Zucchini Fajitas with Peppers and Green Beans

These zucchini fajitas are smoky, colorful, and packed with bold flavor. Tender zucchini, crisp green beans, sweet peppers, and poblano cook down in a hot skillet until beautifully charred and caramelized.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons canola oil
  • 1 large zucchini sliced into strips
  • 10 fresh green beans trimmed and halved
  • 1/2 yellow onion sliced
  • 2 sweet mini peppers seeded and sliced
  • 1 poblano pepper seeded and sliced
  • Fajita Seasoning Mix
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon cumin

Equipment

  • Cast iron skillet
  • Knife
  • Cutting Board
  • Measuring spoons
  • Spatula

Method
 

  1. Warm the canola oil in a cast iron skillet over medium-high heat.
  2. Toss in the sliced onion, sweet peppers, poblano, and green beans. Sauté for around 7 minutes until they begin to soften and lightly brown.
  3. Push the cooked vegetables to one side of the skillet to clear some space.
  4. Place the zucchini slices directly onto the cleared surface of the hot pan, drizzling with an extra splash of oil if it seems dry.
  5. Sear without moving until the zucchini releases its juices and develops a rich, golden-brown char on the edges.
  6. Turn the zucchini pieces over and continue cooking until both sides are evenly browned.
  7. Combine all the vegetables together in the skillet, sprinkle in the seasoning blend, and toss until everything is thoroughly coated.
  8. Spoon the hot filling generously into warm tortillas, and garnish with fresh cilantro, raw onion, or additional peppers if you like.