[pinit count=”horizontal”]
It’s the start of a new week and in the New South kitchen that means it’s meatless Monday. The one day a week where I try and make a vegetarian dish. Why? Several reasons.
- It challenges my cooking skills. Meat tastes amazing pretty much anyway it’s cooked. Vegetables require more finess.
- It’s good for me and my family.
and the most important of all…..because my wife said so.
This fajita recipe substitutes chicken or beef found in most dishes for sautéed peppers, fire roasted tomatoes and caramelized onions.
Add portobella mushrooms for even more flavor!
Ingredients
- 1 green bell pepper, seeds removed and sliced
- 1 red or orange bell pepper, seeds removed and sliced
- 1 red onion, sliced
- 1 can (14.5oz) Muir Glen Fire Roasted Tomatoes
- 2 tbs Worcestershire sauce
- 1 tsp cumin
- 2 tbs chopped cilantro
- 2 tbs olive oil
- salt and pepper to taste
- 8 corn tortillas
Instructions
- Saute the onions in a large pan on medium with olive oil for 5-6 minutes until they start to caramelize.
- Add the garlic and saute 2 minutes
- Add the peppers, tomatoes, Worcestershire sauce and cumin to pan. Turn to low/medium and cover pan for 5-10 minutes. Vegetables should be tender but not mushy and most of the liquid cooked off.
- Remove from heat and add cilantro. Spoon into corn tortillas and serve with rice and black beans.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
https://newsouthfoodcompany.com/vegetable-fajita-recipe/
[pinit count=”horizontal”]
Leave a Reply