Monday, April 2, 2012

Veggie Fajitas

These are an incredible yummy, filling, lighter alternative to the chicken or beef version. Sliced, hearty portabello mushrooms replace the meat in this simple version of a classic Mexican favorite. It's also a super quick supper idea for nights when your busy and don't have a lot of time to cook. In fact, I don't even think it took me 30 minutes to make these and most of the time was spent slicing the veggies. Give them a try and I promise you won't even know the meat is missing!

One Year Ago: Coconut Shrimp
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What You Need:

4 large portabello mushroom caps, gills removed and sliced
1 large red bell pepper, thinly sliced
1 medium onion, thinly sliced
1 jalapeno, seeded and minced
2 cloves garlic, minced
2 tsp cumin
1 tsp oregano
8 corn tortillas, warmed
2 roma tomtoes, chopped
1-2 tbs canola oil
salt and pepper

What To Do:

In a large, flat bottom skillet, head 1 tbs of oil over medium high heat. Once hot, add in the sliced mushrooms. Do not touch or stir until they are browned which takes a couple minutes. Add in the bell pepper, onion, jalapeno and garlic. Give it a stir and add in more oil ONLY if needed. The mushrooms tend to suck up the oil and leave the pan dry which can cause your veggies to stick. Cook for about 5 to 8 minutes or until they the veggies are just soft but still have a crispness to them. Stir in your seasonings, along with some salt and pepper. Stir in the tomatoes off the heat and serve in the warmed tortillas, topped with some cilantro and a squeeze of lime juice.

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