In this healthy vegetarian fajitas recipe, grilled green onions, zucchini, and poblano peppers mingle with pinto beans, tomatillo salsa, sour cream, guacamole, and shredded cheese in warm flour tortillas. The green onions and zucchini spend half an hour in a citrus and garlic marinade for extra flavor.
Game plan: Make a batch of Tomatillo Salsa before you begin.
- 1/4 cup orange juice
- Zest of 1 lime
- Juice of 2 limes
- 2 tablespoons canola oil
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 bunch large green onions, trimmed
- 2 medium zucchini, trimmed and halved lengthwise
- 1 can pinto beans, drained and rinsed
- 3 poblano peppers
- 12 to 16 fresh flour tortillas, warmed
- Tomatillo salsa, sour cream, guacamole, and shredded cheese, for serving
1To make the marinade, combine all of the ingredients in a bowl and whisk together until combined. Set 1/2 cup of the marinade aside. Put the zucchini and onions in a large zipper-lock plastic bag and add the remaining marinade. Set aside at room temperature for 30 minutes.
2In a saucepan, simmer the beans with 1/4 cup of the reserved marinade until warmed through; cover and keep warm.
3Prepare a charcoal grill for medium-high heat. Clean and oil the grill grate. Remove the zucchini and onions from the marinade. Grill the poblano peppers until blackened all over. Transfer to a plate. Grill the zucchini and onions until tender and grill-marked, about 2 minutes per side. Transfer to another plate.
4When the peppers are cool enough to handle, remove the blackened skin and trim away and discard the stem and seeds. Slice the peppers into bite-sized pieces and add to a bowl. Chop the zucchini and onions into bite-sized pieces and add to the bowl. Add the beans to the bowl. Add the remaining 1/4 cup marinade and stir to combine.
5Serve right away with warm tortillas, salsa, sour cream, guacamole, and shredded cheese.
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