Healthy Summer Fajita Board
This recipe is perfect for your Labor Day get together because it is basically a fajita charcuterie board. You take all of your favorite fajita ingredients and place them on a board and everyone can make their own.
Equipment
- large board or platter
- cutting board
- Chef's Knife
- small serving bowls
- Food processor
Ingredients
- 3 large tomatoes halved
- 8 green onions
- 2 limes halved
- 1 jalapeno halved and seeded
- 2 cloves garlic halved
- ½ cup cilantro thick stems removed
- 1 tsp kosher salt
- black pepper to taste
- 12 oz green beans trimmed
- 2 bell pepper cut into 1 inch strips
- 1 red onion cut into 1 inch wedges
- 1 zucchini cut into 3 inch strips
- 30 oz pinto beans rinsed and drained
- 12 6 inch tortillas
- 1 avocado for serving
Instructions
- Preheat grill to medium high and grill tomatoes, green onion, limes, jalapeno, and garlic for 8-10 minutes of until lightly charred.
- Throw the grilled tomatoes, green onion, jalapeno, garlic, juice of one lime, cilantro, and ½ tsp of salt into a food processor and process until desired consistency. Season with black pepper if desired.
- Grill remaining vegetables of medium high heat for 7-10 minutes, turning occasionally, until tender and charred in some spots.
- In a small sauce pan combine the pinto beans, rest of the lime juice, ⅓ cup of salsa, and remaining salt and heat over medium until warmed through.
- Warm tortillas over grill for 1-2 minutes until softened.
- Arrange all the ingredients onto a board or platter for serving.
Notes
You can substitute any ingredients out for your fajita favorites.
Tried this recipe?Let us know how it was!