Easy Fajitas

These fajitas work well cooked on a griddle/cast iron skillet or roasted in the oven, if you prefer a hands-off method. Proportions can be adjusted easily and meat/veggies can be tweaked to fit your tastes or what you have on hand. The seasoning mix is also good for sweet potatoes or regular potatoes, if you’re trying to limit meat, but want something a little heartier.

Meat/Veggies - Meat, onions, and bell peppers are a classic mix. Other vegetables can be used to replace meat or just to incorporate more veggies. I think the bell peppers and onions are necessary and everything else is negotiable, but make yourself happy.

1.5 lb. chicken, beef, or pork, cut into strips (optional)

2-3 bell peppers, seeded and sliced

1-2 medium onion, sliced

8-12 oz. mushrooms, halved or quartered (optional)

3-4 medium yellow squash or zucchini, ½” sliced or quartered, depending on size (optional)

2-3 russet potatoes or sweet potatoes, peeled if desired and cut into ~1 ½ in. chunks (optional)

4-6 T. (or more) vegetable oil, divided

Spice mixture - I often make a double or triple batch and store it in an airtight container. It keeps well for several months.

1 t. salt

1 t. pepper, fresh ground, if possible

1 t. chili powder

1 t. paprika or smoked paprika

1 t. ancho chili powder

1 t. garlic powder

1 t. onion powder

¼-½ t. cumin - I’m not a big fan, but add more, if you are

½-1 t. cayenne or chipotle, or both if you like things spicy

OVEN ROASTING:

1. Preheat the oven to 375°F. Mix the spices in a small bowl or jar. Set aside.
2. I generally only use potatoes and/or sweet potatoes if I’m roasting my fajitas in the oven. If using potatoes or sweet potatoes, I find these take longer to roast and give them a head start. I chop the potatoes, place them in a bowl, and toss them with 2-3 T. of oil to coat them. Then I sprinkle on 1-2 T. of seasonings, toss again to coat, and turn them out onto a foil coated sheet pan and roast for ~20 minutes for sweet potatoes or ~30 minutes for russets. Toss or flip when adding the other veggies.
3. Chop the veggies and place in a bowl. Toss with 2-3 T. of oil, sprinkle with 1-2 T. of seasonings, and toss again to coat. Turn out onto a foil coated sheet pan and roast for 20-35 minutes, turning once after ~15 minutes. If vegetables do not release easily, do not force them.
4. If using meat, do this simultaneously with step 4. Slice the meat, toss with 2-3 T. of oil, sprinkle with 1-2 T. of seasonings, and toss again to coat. Turn out onto a foil coated sheet pan and roast for 20-35 minutes, turning once after ~15 minutes. You can roast the meat on the same pan as the vegetables or separately depending on the tastes of the folks you’re feeding. I don’t mind them all mixed up, but some people are picky.
5. Serve with tortillas and desired toppings/sides: cheese, sour cream, lettuce or cabbage, avocado, refried beans, etc.

STOVE TOP:

1. Preheat a large cast iron skillet or griddle pan to medium/medium-high.
2. Chop the veggies and place in a bowl. Toss with 2-3 T. of oil, sprinkle with 1-2 T. of seasonings, and toss again to coat.
3. Slice the meat, toss with 2-3 T. of oil, sprinkle with 1-2 T. of seasonings, and toss again to coat.
4. Cook over medium/medium-high heat until meat and veggies are desired doneness. I usually start the veggies first and then add the meat after ~5 minutes, but this definitely depends on how thinly you slice the meat.
5. Serve with tortillas and desired toppings/sides: cheese, sour cream, lettuce or cabbage, avocado, refried beans, etc.