We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
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.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 540 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered