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Sweet Pepper & Summer Squash Fajitas
with Spiced Elote
50 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
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Recipe only available for Friday delivery.
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2 Servings
- Est. 540 Cals/serving
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These vegetarian fajitas are full of hearty, seasonal flavor. We’re making our filling with a colorful combination of sweet peppers, onion, and squash, sautéed with zesty Mexican spices—and balanced by a fresh tomato and jalapeño salsa. On the side, our take on elote, a Mexican street food favorite, is topped with mayo, crumbly queso fresco, and a bit more of the same spices.
Get Cooking
fresh
ingredients
Title
- 4 Corn Tortillas
- 6 oz Sweet Peppers
- 1 ear Of Corn
- 1 Jalapeño Pepper
- 1 Lime
- 1 Summer Squash
- 1 Yellow Onion
- ½ lb Heritage Globe Or Cocktail Tomatoes
- 1 bunch Cilantro
- 2 Tbsps Mayonnaise
- 1 oz Queso Fresco
- ¼ cup Sour Cream
- 2 tsps Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Small dice the tomatoes; place in a medium bowl and season with salt and pepper. Roughly chop the cilantro leaves and stems. Quarter the lime. Halve the squash lengthwise; cut crosswise into ¼-inch-thick pieces. Cut off and discard the sweet pepper stems. Halve the peppers lengthwise; remove and discard the ribs and seeds. Thinly slice the peppers lengthwise. Peel and thinly slice the onion. Remove and discard the corn husk and silks. Cut the cob in half crosswise. Place the sour cream in a bowl and season with salt and pepper. Cut out and discard the stem, ribs, and seeds of the jalapeño pepper. Small dice the pepper, then thoroughly wash your hands.
2
Make the salsa:
To the bowl of seasoned tomatoes, add half the cilantro, the juice of 2 lime wedges, and as much of the jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Drizzle with olive oil and season with salt and pepper to taste.
3
Warm the tortillas:
Place a damp paper towel on top of a large piece of aluminum foil. Heat a medium, dry pan (nonstick or cast iron, if you have one) on medium-high until hot. Working 1 at a time, add the tortillas and warm 30 seconds to 1 minute per side, or until heated through and pliable. Transfer the warmed tortillas to the paper towel; gently wrap the foil around the tortillas to seal. Set aside in a warm place.
4
Cook the vegetables:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the squash; cook, stirring occasionally, 5 to 7 minutes, or until browned. Transfer to a plate. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sweet peppers and onion; season with salt and pepper. Cook, stirring frequently, 5 to 7 minutes, or until browned. Add the cooked squash and ¾ of the spice blend; cook, stirring frequently, 1 to 2 minutes, or until fragrant. Turn off the heat; stir in the juice of 1 lime wedge. Season with salt and pepper to taste.
5
Cook & dress the corn:
While the vegetables cook, add the corn to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly softened. Drain thoroughly; set aside to cool slightly. Just before serving, spread the mayonnaise onto a plate; roll the cooked corn in the mayonnaise to thoroughly coat. Transfer to a serving dish. Top with the juice of the remaining lime wedge, the queso fresco (crumbling before adding), and the remaining spice blend.
6
Finish & plate your dish:
Unwrap the warmed tortillas and transfer to a serving dish. Transfer the cooked vegetables to a serving dish; garnish with the remaining cilantro. Serve the vegetables with the dressed corn, salsa, warmed tortillas, and seasoned sour cream on the side. Enjoy!
1
Prepare the ingredients:
Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Small dice the tomatoes; place in a medium bowl and season with salt and pepper. Roughly chop the cilantro leaves and stems. Quarter the lime. Halve the squash lengthwise; cut crosswise into ¼-inch-thick pieces. Cut off and discard the sweet pepper stems. Halve the peppers lengthwise; remove and discard the ribs and seeds. Thinly slice the peppers lengthwise. Peel and thinly slice the onion. Remove and discard the corn husk and silks. Cut the cob in half crosswise. Place the sour cream in a bowl and season with salt and pepper. Cut out and discard the stem, ribs, and seeds of the jalapeño pepper. Small dice the pepper, then thoroughly wash your hands.
2
Make the salsa:
To the bowl of seasoned tomatoes, add half the cilantro, the juice of 2 lime wedges, and as much of the jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Drizzle with olive oil and season with salt and pepper to taste.
3
Warm the tortillas:
Place a damp paper towel on top of a large piece of aluminum foil. Heat a medium, dry pan (nonstick or cast iron, if you have one) on medium-high until hot. Working 1 at a time, add the tortillas and warm 30 seconds to 1 minute per side, or until heated through and pliable. Transfer the warmed tortillas to the paper towel; gently wrap the foil around the tortillas to seal. Set aside in a warm place.
4
Cook the vegetables:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the squash; cook, stirring occasionally, 5 to 7 minutes, or until browned. Transfer to a plate. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sweet peppers and onion; season with salt and pepper. Cook, stirring frequently, 5 to 7 minutes, or until browned. Add the cooked squash and ¾ of the spice blend; cook, stirring frequently, 1 to 2 minutes, or until fragrant. Turn off the heat; stir in the juice of 1 lime wedge. Season with salt and pepper to taste.
5
Cook & dress the corn:
While the vegetables cook, add the corn to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly softened. Drain thoroughly; set aside to cool slightly. Just before serving, spread the mayonnaise onto a plate; roll the cooked corn in the mayonnaise to thoroughly coat. Transfer to a serving dish. Top with the juice of the remaining lime wedge, the queso fresco (crumbling before adding), and the remaining spice blend.
6
Finish & plate your dish:
Unwrap the warmed tortillas and transfer to a serving dish. Transfer the cooked vegetables to a serving dish; garnish with the remaining cilantro. Serve the vegetables with the dressed corn, salsa, warmed tortillas, and seasoned sour cream on the side. Enjoy!
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