Veggy Fajitas

2 large sweet onions, sliced
2-3 cups crimini mushrooms, sliced
2 red bell peppers, seeded and sliced
2 jalepenos, seeded and chopped
2 yellow squash, chopped
2 zucchinis, chopped
4 cloves of garlic, minced
1 large can tomatoes, juice reserved
2 limes, juiced
1 MASSIVE amount of cayenne pepper (I’m guessing 2 tbs)
3 tbs cumin (or more if you like)
1/4 cup worchestireshire (how do you spell that?) sauce
1 can beer

Get your cast iron dutch oven smoking hot. Turn the oven to around 500. Spray some no-stick in the dutch oven or add a tiny bit of vegetable oil. Saute the onions until golden add the garlic and saute just to soften the garlic. Remove them. Return dutch oven to the heat. Saute the mushrooms in small batches so they don’t get all sweaty. Remove the shrooms one batch at a time an add to the onions. Toss mushrooms and onions w/ the rest of the raw veggies in a mixing bowl.

Deglaze the dutch oven with the beer. Add the worchestirshire sauce, lime juice, tomato juice, and seasonings to the pot. Simmer to reduce. Allow it to cook until you have less than half the original volume. It will be nearly black and kind of gritty from all the seasonings and burned on stuff from the pan.

Add the veggies back to the pan (or put them in a baking dish if it’s too much for your dutch oven). Stir with the reduction. Pop it in the oven with no lid until it browns up.

Serve on corn tortillas. Maybe add some guac, salsa, pico, or a touch of queso fresco.


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One Response to “Veggy Fajitas”

  1. Rick Mansfield Says:

    I’ve created a link to this post in the “Recipes” section of our newest “Cast Iron Around the Web” entry at

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