Vegan vegetable fajitas

Difficulty: ☆☆☆


  • 8 Corn pancakes.
  • 2 Scallions.
  • 1 Red pepper.
  • 1 Green pepper.
  • 1 Yellow pepper.
  • 1 Zucchini.
  • 1 Grained boiled ear of corn.
  • ½ tbs. Garlic powder.
  • 1 Lemon.
  • Sweet paprika.
  • Ground cumin.
  • White pepper.
  • Varied salad (arugula, corn salad, lettuce).
  • 2 Ripe tomato.
  • Chipotle chili.
  • Mild olive oil.
  • Salt.

Category: First course


Chop the scallions, peppers and zucchini into fine julienne. Heat two tbs. olive oil in a Magefesa coral wok. When hot, add the scallions and peppers, sauté for some minutes and add the zucchini. Season and continue to sauté. Incorporate the corn, season with powdered garlic, sweat paprika and ground cumin to taste. When vegetables are done to perfection, with a crunchy touch, season with lemon juice and set apart. Serve vegetables with hot corn pancakes, grated tomatoes, varied salad and chipotle chili so that each diner guest can serve them to one’s taste.