These are quick and delicious. I have added asparagus to this several times and it is so delicious!
Veggie Fajitas
Prep time
Cook time
Total time
Serves: 6
Ingredients
- ½ c fresh lemon juice
- 2 T canola or veggie oil
- 2 t cumin
- ½ t cayenne pepper (I use more like ⅛ t)
- Eight 8-inch flour tortillas
- ½ lb mushrooms, sliced (portobello or regular button type)
- 1 med red onion, sliced (about 2 cups)
- ½ medium red pepper, sliced (1/2 c)
- ½ medium green bell pepper, sliced (1/2 c)
- 4 medium cloves garlic, crushed
- 2 tomatoes, diced (2 c)
- ½ c chopped fresh cilantro
- ½ c grated Monterey jack or Cheddar
- ½ c nonfat sour cream
Instructions
- Mix lemon juice, oil, cumin, and cayenne together in a microwavable bowl. Heat for 1 minute in microwave or mix ingredients in a saucepan and bring to boil. Add mushrooms to marinade, stirring to cover mushrooms completely. Place mushrooms and marinade in a large resealable plastic bag, close and let marinate for 15 minutes, turning once while marinating.
- Sauté mushrooms in a little olive oil for 30 seconds on high. Add onion, bell peppers, and garlic and sauté for 3 minutes.
- Tightly wrap 4 of the tortillas in a paper towel and the remaining 4 in a second paper towel. Place both packages in the microwave and heat for 1 minute. To serve mix tomatoes and cilantro together, add salt and pepper to taste and place in a small serving bowl. Place grated cheese and sour cream in separate small bowls. Build your own fajita with each of the ingredients in the warmed tortilla. Also good with refried beans and Spanish rice.
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