I make ground "beef" tacos with the soy crumbles by morning star. But I was craving something a little different this week and wanted to make veggie fajitas.
I absolutely LOVE veggie fajitas and was excited for a change of pace for tacos. This recipe is so easy and turns out great every time. I served these fajitas on Mission tortillas artisan brand wheat and black bean blend. These tacos go great with a side of re fried vegetarian black beans.
Here's the easy recipe, enjoy!
Vegetable Fajitas (foodgawker)
Serves 2
- 1 onion, sliced
- 3 peppers (any color), seeded and cut into strips
- 1 garlic clove, crushed (I always add at least 4 cloves, garlic lovers)
- 8 ounces mushroom caps, sliced
- 6 tablespoons vegetable oil
- 2 tablespoons chili powder
- Salt and freshly ground black pepper
- 4-6 flour tortillas, warmed (you could use any type of tortilla to your liking)
- Garnish: cilantro, lime, *sour cream, **guacamole
- In a large bowl, combine the onion, peppers, garlic and mushrooms.
- Mix the oil and chili powder in a cup, pour over the vegetable mixture, and stir well. Set aside.
- Heat a cast-iron skillet or wok until very hot. Add the marinated vegetables, and stir-fry over high heat for 5-6 minutes, until the peppers and mushrooms are just tender. Season with salt and pepper. Spoon a little of the filling onto each tortilla and roll up. Garnish with fresh cilantro, lime wedges, sour cream and guacamole.
*I first garnished these fajitas with sour cream then the next time I made these I garnished them with Mexican creama and it was delicious!
**I haven't served them with guacamole yet but I'm sure that would be amazing. I'll post my easy and tasty guacamole soon.
