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Rainbow Fajitas

Rainbow fajitas are a colorful and delicious way to eat a variety of veggies. Our family tries to eat a vegetarian meal about once per week and rainbow fajitas make a regular appearance on our dinner table. Daddy, who is generally a meat-and-potatoes guy, even requests them. You can also make this recipe vegan by leaving off the sour cream.
This recipe is Henry-approved.
Fresh corn catapults this recipe from yummy to super yummy. If corn is not in season or you don’t have time to roast it, you could substitute frozen corn.

Ingredients (Serves 2 adults + 2 children)
6 flour or corn tortillas
1 ear of yellow corn
½ purple onion
1 red tomato
1 red bell pepper
2 orange carrots
1 green zucchini
6 - 8 white button mushrooms
1 tablespoon olive oil
1 clove minced garlic
1 tablespoon tomato paste
1 teaspoon cumin
¼ teaspoon chili powder (more if your family likes it spicy)
 ¼ teaspoon paprika
1 lime
Sour cream to garnish
A rainbow of veggies makes these fajitas nutritious and delicious.
Roast the corn. I use these instructions for roasting corn in the oven or on the grill. After it has cooled, strip the corn from the cob with a sharp knife.

Slice the remaining vegetables into finger-length strips.

Heat olive oil on medium-high in a large sauté pan. When the oil is hot, add the garlic. When the garlic begins to soften, add all vegetables except the corn. Stir in the tomato paste, cumin, chili powder and paprika. Stir occasionally until vegetables start to brown. Add the corn to the pan and sauté for one to two minutes more.

Meanwhile, warm the tortillas by placing them between two damp paper towels and heating on high in the microwave for 30-60 seconds.

Spoon the vegetable mixture into the tortillas. Cut the lime into slices and squeeze the juice over the vegetables. Top each fajita with sour cream. 

For Henry’s portion, we just place a few vegetables and strips of tortilla on his tray.
Henry enjoyed the leftover fajitas too.
Depending on the season and what’s in your refrigerator, other vegetable options include sweet potato, asparagus, celery and parsnips. We sometimes add leafy greens, such as spinach, as well. If you add leafy greens, toss them in to the sauté with the corn for the last minute or two of cooking.

How your kids can help
  • 1-year old: Give your child a bowl with a little water and a plastic spoon. Let them sprinkle in a few spices and practice stirring.
  • 2-year old: Scrubbing the vegetables.
  • 3-year old: Selecting vegetables of each color at the market.
  • 4-year old: Husking the corn and peeling the onion.
  • 5-year old: Spooning the vegetables into the tortillas and topping each fajita with sour cream.


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