Meat, Mexican, Recipes

Roasted Vegetable and Spicy Beef Fajitas

December 12, 2013

Roasted Vegetable and Spicy Beef Fajitas {}

A word of warning. These could be fajitas, but they could just as well be tacos. Truth is ,I don’t quite know what distinguishes one from the other. I should know, but I’ll admit I’m not entirely sure. Throughout this post I’ll refer to them as fajitas, simply because I’m assuming that tacos come in a taco shell. But if I’m wrong, please let me know and bring me up to speed on what exactly differentiates a taco from a fajitas and a fajita from a burrito.

Now that I’ve sufficiently embarrassed myself with obvious lack  of knowledge about one of the most delicious cuisines out there, I can go on telling you all about just how amazing these fajitas are. They are comprised of several components which each add a unique taste and make this dish so flavorful.

1. The meat

When I first made the marinade for the beef I added way too much chili which resulted in my tongue nearly burning. Just cooking the meat made my eyes sting. Since then I’ve toned down the amount of spices. The beef is still one the hotter side of the scale but you can certainly adjust that to your personal taste. The marinade is comprised of lime juice, ground cumin, chili flakes, cilantro {coriander}, and olive oil. Just pop everything into a zip lock bag and let the meat marinade for a few hours or even better, overnight.

Roasted Vegetable and Spicy Beef Fajitas {}

2. The salsa

I’ve heard so many people say that roasted garlic gives a unique flavor that you can’t get from anything else. I don’t know what happened there, but I had never tried roasting garlic before until I made this salsa. The roasting process certainly brings about the sweetness of the garlic and it blends in nicely with chopped cherry tomatoes. Pairing the spicy beef with the slightly sweet salsa is a match made in heaven.

Roasted Vegetable and Spicy Beef Fajitas {}

3. The roasted vegetables

I thought roasting some vegetables {zucchini, bell pepper and eggplant} would make a lovely base layer for the fajitas. Since the beef is seasoned to perfection and the salsa is also flavorful to maximum intensity, I kept the seasoning of the veggies fairly simple. A bit of cracked pepper and sea salt was all I added, then drizzled it with some olive oil.

Roasted Vegetable and Spicy Beef Fajitas {}

After you’ve got all those separate components ready, it’s time to assemble everything. I used corn tortillas but I guess flour tortillas should work just fine if you prefer those. Also make sure to add some avocado, grated cheese and some sour cream. And lastly, a good squeeze of lime juice rounds everything off nicely.

Don’t be put off by the the long recipe. It does take a bit of planning, simply because you want to have everything prepared and and ready at the same time, but it shouldn’t take too long to make. With a bit of planning, this can easily become a weeknight meal staple.

Roasted Vegetable and Spicy Beef Fajitas {}

Roasted Vegetable and Spicy Beef Fajitas

serves 3-4 people

Ingredients and Instructions:

For the spicy beef:

  • 500g beef strips
  • 2 tbsp. ground cumin
  • 1-5 tbsp. chili flakes
  • juice from 1 lime
  • a bunch of cilantro {coriander}, roughly chopped
  • 3-4 tbsp. of olive oil {+ more for frying the meat}

Prepare a large zip lock back and add all of the ingredients. Shake the bag to equally marinade the meat. Let it sit in the fridge for at least a couple of hours, or even overnight. When you are ready to prepare the fajitas, heat up  some oil in a skillet and fry the meat in several batches. Keep warm until you assemble the fajitas.

For the salsa:

  • 400g cherry tomatoes, quartered
  • 2-3 cloves of roasted garlic, finely chopped {see notes}
  • a pinch of sea salt
  • a bit of cracked pepper
  • a bunch of cilantro {coriander} roughly chopped
  • a drizzle of olive oil

Assemble the ingredients in a bowl, mix thoroughly to combine. Then set aside to let the flavors develop {see notes for instructions of how to roast garlic}

For the roasted vegetables:

  • 1 zucchini {courgette}, cut into ~5cm long strips
  • 1 medium-size eggplant, cut into ~ 5cm long strips
  • 1-2 bell peppers, cut into strips ~ 5cm long strips
  • a pinch of sea salt
  • some cracked pepper
  • olive oil

Preheat the oven to 175°C. Prepare a baking sheet with aluminum foil. Transfer the cut vegetables onto the baking sheet, drizzle with olive oil and season with salt and pepper. Using your hands coat the veggies with oil. Roast for 25-35 minutes. Then assemble your fajitas.

Additionally you will require:

  • 8 corn tortillas
  • 1 avocado, cut into cubes
  • 1 cup of grated cheese {I used mature cheddar}
  • sour cream or Greek yoghurt
  • limes, quartered

When you have prepare the meat, salsa and roasted vegetables you can assemble the fajitas. Warm up the corn tortillas {lay them flat into a hot skillet for 10-15 seconds per side}. Then fill them with the vegetables, beef and salsa. At the end add a bit of sour cream, some grated cheese and avocado. Garnish with some cilantro and add a bit of freshly squeezed lime juice over the top.


Roasting garlic brings out it’s natural sweetness. You can roast the garlic along with the vegetables, to save time and dishes. If you’ve never roasted garlic before I highly recommend you have a look at Elise’s recipe. It’s really not that difficult though!

Roasted Vegetable and Spicy Beef Fajitas {}



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1 Comment

  • Reply Kathryn December 13, 2013 at 7:03 pm

    Yum. This is pretty much my idea of a perfect dinner.

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