Savory Pastrami Veggie Fajitas
Delight your taste buds with these Savory Pastrami Veggie Fajitas! This dish features tender pastrami combined with a colorful medley of bell peppers, zucchini, and mushrooms, all sautéed in flavorful oils and fresh herbs. Served in warm multigrain tortillas, these fajitas are perfect for lunch or a delicious snack. They are not only hearty but also packed with nutrients from fresh vegetables and spinach. Elevate your meal with a refreshing dip, such as Fat-Free Greek Yogurt enhanced with lime zest, for added zing.
4
Servings
N/A
Calories
11
Ingredients
Ingredients
Sweet bell peppers (red, orange, yellow)
4 ounces (sliced into thin strips)
White cabbage
4 ounces (sliced into thin strips)
Zucchini
4 ounces (sliced into thin strips)
Baby Portabella mushrooms
4 ounces (chopped)
Pastrami
4 ounces (sliced)
Grapeseed oil
1/2 tablespoon (for cooking)
Extra virgin olive oil
1/2 tablespoon (for cooking)
Lemon-pepper seasoning
1 dash
Italian seasoning
1 dash
Fresh spinach
1 cup (chopped)
Multigrain tortillas
4 (warmed)
Instructions
1
Start by slicing the pastrami, sweet bell peppers, white cabbage, and zucchini into thin strips. Chop the baby Portabella mushrooms.
2
In a nonstick copper pan, heat the grapeseed and extra virgin olive oils over medium heat. Once hot, add the sliced cabbage along with the lemon-pepper and Italian seasonings.
3
Cover and cook for about 3 minutes, tossing occasionally to allow even cooking.
4
Next, add the bell peppers to the pan, cover again, and cook for an additional 3 minutes, tossing occasionally.
5
Stir in the zucchini and cook for 2-3 more minutes while keeping the pan covered, tossing occasionally.
6
Finally, add the sliced pastrami, cover the pan, and cook for another 2-3 minutes, tossing occasionally, until the pastrami is heated through.
7
Turn off the heat and fold in the chopped spinach, tossing to mix. Cover for 30 seconds, toss again, then cover for an additional minute to allow the spinach to wilt.
8
To serve, roll about 6 ounces of the savory mixture into each warmed multigrain tortilla. These fajitas can be enjoyed plain or with a refreshing dipping sauce such as Fat-Free Greek Yogurt mixed with lime zest.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Pastrami Veggie Fajitas?
Savory Pastrami Veggie Fajitas are a hearty dish consisting of tender pastrami, bell peppers, zucchini, cabbage, and mushrooms sauteed and served in multigrain tortillas.
How many servings does this recipe make?
This recipe makes 4 servings.
What type of meat is used in these fajitas?
The recipe uses 4 ounces of sliced pastrami.
What vegetables are included in the recipe?
The vegetables include sweet bell peppers, white cabbage, zucchini, baby Portabella mushrooms, and fresh spinach.
What kind of tortillas should I use?
The recipe recommends using 4 warmed multigrain tortillas.
How should the white cabbage be prepared?
The white cabbage should be sliced into thin strips.
What are the bell pepper colors used?
A mix of red, orange, and yellow sweet bell peppers is used.
What oils are used for cooking?
The recipe uses a combination of 1/2 tablespoon of grapeseed oil and 1/2 tablespoon of extra virgin olive oil.
What seasonings are added to the dish?
The dish is seasoned with lemon-pepper seasoning and Italian seasoning.
What type of mushrooms are recommended?
The recipe calls for 4 ounces of chopped baby Portabella mushrooms.
How long do you cook the cabbage?
The cabbage should be cooked for about 3 minutes while covered.
When do you add the bell peppers to the pan?
Add the bell peppers after the cabbage has cooked for 3 minutes.
How long should the zucchini cook?
The zucchini should be stirred in and cooked for 2 to 3 minutes while keeping the pan covered.
How is the pastrami added to the recipe?
The pastrami is sliced and added to the pan for the final 2 to 3 minutes of cooking until heated through.
When is the fresh spinach added?
The chopped spinach is folded in after the heat has been turned off.
How do you wilt the spinach?
After folding in the spinach, cover the pan for 30 seconds, toss it, and then cover it for an additional minute to allow it to wilt.
What is the recommended amount of filling per tortilla?
Roll about 6 ounces of the savory mixture into each warmed tortilla.
Is there a suggested dipping sauce for these fajitas?
Yes, a refreshing dip such as Fat-Free Greek Yogurt mixed with lime zest is suggested.
What type of pan is best for this recipe?
A nonstick copper pan is recommended for cooking the ingredients over medium heat.
What categories does this recipe fall into?
This recipe is categorized as Lunch and Snacks.
What is the weight of the zucchini used?
The recipe uses 4 ounces of zucchini, sliced into thin strips.
How much spinach is needed?
One cup of fresh chopped spinach is required.
What is the preparation for the bell peppers?
The bell peppers should be sliced into thin strips.
Is this recipe considered healthy?
Yes, it is tagged as healthy and is packed with nutrients from fresh vegetables and uses healthy oils.
How many tortillas are used in total?
The recipe uses 4 multigrain tortillas.
What is the total cooking time for the vegetables?
The vegetables are added in stages, with total cook time for the medley being approximately 10 to 12 minutes.
Should the pan be covered during cooking?
Yes, the instructions specify covering the pan during most stages of sautéing the vegetables.
Are the tortillas served cold?
No, the tortillas should be warmed before filling.
What tags are associated with this recipe?
Tags include pastrami, fajitas, lunch, snacks, vegetable, healthy, multigrain, quick, and low-calorie.
What temperature should be used for the copper pan?
The pan should be heated over medium heat.