Friday, February 14, 2014

Veggie Fajitas

These festive fajitas can be used as a burrito filling, a topping for rice or potatoes or as a colorful side dish.


2 or 3 bell peppers, cut into strips
1 or 2 onions (about 1 1b.) diced
1 cup (approx.) water or vegetable stock
1 or 2 cloves of garlic minced
1 Tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano


In a large skillet, saute the onions in about 1/4 cup water or vegetable stock slowly over low heat for about 15 to 20 minutes adding a tablespoon or two of water or veg stock as necessary and covering skillet to keep onions from drying out or sticking to pan.  When onions are tender and sweet, transfer them to a bowl and set aside.

Saute pepper strips in the skillet with 1/4 cup water or vegetable stock about 10 minutes, covering the skillet, adding a little more water and stirring as needed to keep peppers from sticking to pan.  When the peppers are almost tender, add the garlic and spices and saute 1 minute longer.  Stir the cooked onions back into the skillet with the peppers and cook a minute or two to warm up the onions.

Variation: Add 1 tablespoon of peanut butter along with the garlic and spices.

vegan fajitas
red, yellow and green bell peppers

vegetables sauteed without oil
peppers, onions and spices all together
Serving Suggestions:

Veggie Fajitas, brown rice, Mashed Pintos,
  Cuban Black Beans, Salsa and Guacamole

vegan  fajita burrito
Fresh Salsa, Mexi-Cali Pinto Beans, Veggie Fajitas

vegetable fajita burrito
Veggie Fajitas, Beans and Alfalfa Sprouts Burrito

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