Spring Vegetable Fajitas – Bright, Fresh, and Weeknight-Friendly

Spring brings a burst of color and flavor to the kitchen, and these spring vegetable fajitas make the most of it. They’re quick to cook, big on texture, and easy to customize. The vegetables stay crisp-tender, the spices are warm but not overpowering, and everything comes together in one pan.

Serve them with warm tortillas and your favorite toppings, and you’ve got a meal that feels vibrant and satisfying without a lot of fuss.

Why This Recipe Works

This recipe relies on a few simple techniques to build flavor fast. High heat caramelizes the vegetables just enough to bring out their natural sweetness while keeping them crisp. A balanced spice mix—smoky, citrusy, and a little garlicky—coats every bite without drowning out the fresh spring produce.

A quick squeeze of lime at the end brightens everything. And because it’s veggie-forward, it’s light yet filling, perfect for a busy weeknight or a relaxed weekend lunch.

Ingredients

• 8–10 small flour or corn tortillas, warmed
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 small zucchini, halved lengthwise and sliced into half-moons
• 1 small yellow squash, halved lengthwise and sliced into half-moons
• 1 red bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 1 cup sugar snap peas, strings removed
• 2 tablespoons olive oil (plus more as needed)
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (more to taste)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• 1 lime, cut into wedges (plus zest if you like)
• 1/4 cup chopped fresh cilantro (optional)
• Optional toppings: crumbled queso fresco or feta, sliced avocado, pico de gallo, Greek yogurt or sour cream, hot sauce

How to Make It

1. Prep the vegetables. Wash and dry everything well. Cut the asparagus, zucchini, squash, pepper, and onion as directed so they cook evenly.

   Keep slices on the thin side for a quick sear.

2. Make the spice mix. In a small bowl, combine cumin, smoked paprika, chili powder, oregano, salt, and a few cracks of black pepper. This keeps seasoning consistent as you cook.
3. Heat the pan. Set a large cast-iron skillet or heavy pan over medium-high heat. Add 1 tablespoon of olive oil and swirl to coat until it shimmers.
4. Sear in batches. Add the onions and bell pepper.

   Sprinkle on a third of the spice mix. Cook 3–4 minutes, stirring only occasionally so they char slightly. Transfer to a plate.
5. Cook the asparagus and snap peas. Add a drizzle of oil if needed.

   Toss in asparagus and snap peas with another third of the spice mix. Cook 2–3 minutes until bright green and crisp-tender. Remove to the plate with peppers.

6. Finish with squash and garlic. Add a little more oil.

   Add zucchini and yellow squash with the remaining spice mix. Cook 3–4 minutes until lightly caramelized. Stir in the minced garlic during the last 30 seconds to keep it from burning.

7. Combine and brighten. Return all the vegetables to the pan.

   Toss together over heat for 30–60 seconds. Squeeze in the juice of half a lime and add cilantro if using. Taste and adjust salt, chili powder, or lime.

8. Warm the tortillas. Heat tortillas in a dry skillet for 30 seconds per side, or wrap in foil and warm in a low oven.

   Keep them covered so they stay soft.

9. Assemble and serve. Fill warm tortillas with the vegetables. Add toppings like avocado, queso fresco, yogurt or sour cream, and a dash of hot sauce. Serve with extra lime wedges.

Storage Instructions

• Refrigerate: Store cooked vegetables in an airtight container for up to 4 days.

  Keep tortillas and toppings separate.

• Reheat: Warm vegetables in a skillet over medium heat with a splash of water or oil for 2–3 minutes. Avoid the microwave if you want to keep some crispness.
• Freeze: Not recommended. Spring vegetables can turn mushy after freezing and thawing.
• Make-ahead: Slice vegetables and mix spices up to 2 days in advance.

  Cook just before serving for the best texture.

Why This is Good for You

These fajitas pack in a wide range of vegetables, so you get a mix of fiber, vitamins, and antioxidants in every serving. Asparagus and snap peas bring folate and vitamin C, while peppers and squash add vitamin A and carotenoids. Using olive oil keeps the dish light and heart-friendly.

If you opt for corn tortillas and add beans or a dollop of Greek yogurt, you’ll boost protein and make the meal more balanced without weighing it down.

Pitfalls to Watch Out For

• Overcrowding the pan: Too many vegetables at once will steam instead of sear. Cook in batches for better color and flavor.
• Low heat: The vegetables need high heat to caramelize quickly without going soggy. Preheat the pan until the oil shimmers.
• Overcooking: Spring veggies go from crisp-tender to limp fast.

  Pull them as soon as they’re bright and slightly charred.

• Skipping acid: Lime juice lifts the spices and freshens the flavors. Don’t skip it, and add more at the table if needed.
• Uneven cuts: Thick slices will stay crunchy while thin ones burn. Keep sizes consistent for even cooking.

Recipe Variations

• Add protein: Toss in black beans or pinto beans at the end for plant protein.

  For omnivores, quickly sear sliced chicken or shrimp in the same spices before cooking the vegetables.

• Cheesy bake: After cooking, spread vegetables on a sheet pan, top with shredded Monterey Jack or cheddar, and broil 1–2 minutes until melted.
• Herb swap: Try chopped mint and parsley instead of cilantro for a fresh twist, especially with lemon instead of lime.
• Heat levels: Add a pinch of cayenne, sliced jalapeño, or chipotle powder if you like extra spice.
• Grill it: Toss vegetables with oil and spices, then grill in a basket until charred. Warm tortillas on the grill for added smokiness.
• Saucy finish: Stir in a spoonful of salsa verde or a splash of hot honey at the end for a sweet-spicy glaze.
• Low-carb option: Serve over cauliflower rice or crisp lettuce cups instead of tortillas.

FAQ

Can I use other vegetables?

Yes. Broccoli florets, mushrooms, cherry tomatoes, or thinly sliced carrots work well.

Stick to quick-cooking vegetables or slice sturdier ones thin so they sear, not steam.

How do I make this spicier?

Add more chili powder or a pinch of cayenne to the spice mix. Serving with sliced jalapeños or a hot salsa also boosts the heat without altering the base recipe.

What tortillas are best?

Use whatever you like—soft flour tortillas for flexibility or corn tortillas for a toasty, earthy flavor. Warm them so they’re soft and pliable.

Can I make this oil-free?

You can use a good nonstick pan and a splash of vegetable broth to prevent sticking.

The vegetables won’t caramelize as deeply, but the flavors will still be bright and satisfying.

How do I keep leftovers from getting soggy?

Store vegetables and tortillas separately. Reheat vegetables in a hot skillet to drive off moisture and restore some char. Assemble only what you’ll eat right away.

What can I serve on the side?

Try cilantro-lime rice, black beans, or a simple cabbage slaw.

Chips and salsa or guacamole also make it feel like a full spread.

Can I make this ahead for a party?

Yes. Prep and slice all vegetables and mix the spices a day ahead. Cook just before serving and keep warm in a low oven, then set up a topping bar so guests can build their own.

In Conclusion

Spring Vegetable Fajitas are simple, colorful, and full of flavor.

With quick-cooking produce and a trusty skillet, you can get a vibrant meal on the table in minutes. Keep the heat high, the cuts even, and the lime handy, and you’ll end up with fajitas that taste bright and fresh every time. It’s a flexible recipe you’ll come back to all season long.