Veggie Delight Recipe

Warm tortillas

Heat a dry skillet over medium-high heat. Warm each corn tortilla 20–30 seconds per side until pliable and lightly charred in spots. Stack and keep wrapped in a clean towel to stay warm while you finish fillings.

Assemble tacos: divide warmed tortillas into 8 stacks. Spoon about 3–4 tablespoons of the potato-corn mixture onto each tortilla, top with 2–3 tablespoons of the fajita vegetables, sprinkle 2 tablespoons of Mexican cheese blend, add a dollop (about 1 tablespoon) of sour cream and 1–2 tablespoons of guacamole. Finish with chopped cilantro, a squeeze of lime, and hot sauce if using.

Prepare vegetables: slice bell peppers and onion into 1/4-inch strips. Pat dry if needed.

Sauté vegetables: heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When shimmering, add sliced onions and peppers. Cook, stirring occasionally, for 6–8 minutes until softened and edges are charred to your liking.

Season and finish: sprinkle 2 teaspoons fajita seasoning over the vegetables, stir to coat and cook 1 more minute. Remove from heat and toss with 1 tablespoon fresh lime juice. Transfer to a bowl and keep warm.

Prep potatoes: rinse and dry diced Yukon gold potatoes so they brown evenly. Pat dry thoroughly.

Cook potatoes: preheat a heavy skillet or cast-iron pan over medium-high heat with 2 tablespoons vegetable oil. Add diced potatoes in a single layer (work in batches if needed). Let sear without moving for 3–4 minutes to develop color, then stir. Continue cooking 8–10 minutes until fork-tender and golden.

Add corn and spices: add 1 cup corn kernels, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Stir and cook 2–3 more minutes until corn is heated and spices are fragrant. Taste and adjust seasoning. Remove from heat and keep warm.

Cheese melt option: if you prefer melted cheese, place assembled open-faced tacos on a sheet pan and broil on HIGH 1–2 minutes just until cheese melts (watch closely).

Serve: plate 2 tacos per person (or as desired). Garnish with chopped cilantro, lime wedges, and optional hot sauce. Serve immediately while tortillas and fillings are warm.