Fire-Roasted Vegetable Fajitas
A rainbow of fire-charred bell peppers, onions, and zucchini tossed with fajita spices, served sizzling hot with warm tortillas and your favorite toppings. This Tex-Mex classic requires just a skillet and makes any outdoor dinner festive and crowd-pleasing.
Equipment
- Cast iron skillet
- Tongs
- Knife
- Cutting board
- Foil (to warm tortillas)
Ingredients
- 2 tablespoons olive oil
- 2 bell peppers (red, yellow, or orange) sliced
- 1 red onion sliced
- 1 zucchini halved and sliced
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 flour tortillas warmed
- 1/2 cup salsa or pico de gallo for serving
- 1/2 cup crumbled queso fresco or shredded cheese optional
Instructions
- Build a medium-hot campfire and set a cast iron skillet on the grate to preheat.
- Add olive oil to skillet. When hot, add bell peppers, onion, and zucchini. Cook, stirring occasionally, until veggies begin to char, about 10 minutes.
- Sprinkle chili powder, smoked paprika, cumin, salt, and pepper over the veggies. Toss well and cook 3–5 minutes, until soft and caramelized.
- Warm tortillas wrapped in foil near the fire for a few minutes.
- Serve sizzling vegetables in tortillas. Top with salsa and cheese if desired.
Notes
Slice vegetables and blend spices at home for a super fast meal in camp. Serve right from the skillet for that ‘campfire sizzle’ experience. You can swap in mushrooms or summer squash for variety.
Nutrition
Calories: 337kcal | Carbohydrates: 35.1g | Protein: 23.3g | Fat: 21.6g | Saturated Fat: 10.3g | Sodium: 1040mg | Fiber: 3.1g | Sugar: 10g