No Meat-a Fajitas

In Main Dishes, Recipes by John Robinette1 Comment

Fajitas are a great item to serve at a party or at a festive family occasion. And cooking veggie fajitas on the grill gives them that smoky char that people love. Kids love fajitas, too, since the presentation of the cooked ingredients allows them to make them exactly as they want them.

And I’m going to let you in on a little secret.


Yes. Adobo. The Spanish word adobo can mean a sauce or seasoning or style of cooking. And Goya brand Adobo is a seasoning blend that is one of my favorites. I use it in many dishes and it is the key seasoning for my veggie fajitas. In the Washington D.C. area, where we live, most mainstream shopping markets stock Goya products, including Adobo, with other international foods, or in the aisle with spices and seasonings. If your grocery store doesn’t carry Adobo, you can find it at specialty Latin markets or you can order it online. There are different variants and I use the one with cumin (con cumin).

This recipe is simple and I encourage you to vary it with your tastes adding veggies as they are in season or to your preference. Consider this recipe a starting point. You can also vary the amount of Adobo you use but it does contain a fair amount of sodium, so use it gently!

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John Robinette

John Robinette

John is married to Lori and father of two awesome young men all of whom he shares his passion for the environment. When he is not Chief Strategy Officer for Sister Eden he loves to cook and read and be outdoors and fantasizes about hiking the Appalachian Trail. Other essays by John about life, death, and love can be found at his blog Hole in the Sun.

To visit John's blog, click on his name right above.
John Robinette

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