Wednesday, May 5, 2010
It's Cinco de Mayo! Let's go loco! Just kidding. I made these a few weeks ago. Also, someone once told me that Cinco de Mayo is not such a big deal in Mexico, so just sit on your sombrero until September 16th.
I made these fajitas sort of on a whim (which explains my lack of authentic photos), but I feel the need to post them because there are no really good, simple vegetarian fajita recipes out there in internet land. All of them have got something weird and complicated going on, whereas I feel like fajitas should be a really easy and fuss-free dinner, not something that involves roasting and weird vegetables.
I didn't include any green peppers because I find them too bitter, but feel free to throw them in if you want. I also didn't get too fancy with the toppings since the whole point was quick and easy with limited chopping. If you find yourself with extra time on your hands, these would be even better with chopped tomatoes, tomatillos (which are apparently in the nightshade family--cool!), and/or cilantro.
Update: Apparently making vegetarian fajitas makes me a "terrorist" in the eyes of my aforementioned Mexican history expert. Recipe redacted.
serves about 3
2 TB vegetable oil
1 yellow pepper, sliced
1 red pepper, sliced
1 orange pepper, sliced
2 portobello mushrooms, sliced
1 head broccoli florets
1 yellow onion, sliced
1/2 tsp. curry powder
1/2 tsp. chili powder
1/4 tsp. cumin
1 cup shredded monterey jack cheese
black bean salsa (I used Newman's)
1 pkg smallish tortillas
Preheat oven to 250 degrees. In large saucepan heat oil until shimmery. Add broccoli and saute, about 2 minutes. Add all other vegetables and saute until crisp-tender, about 6 minutes. Add curry powder, chili powder cumin and allow to cook to desired tenderness. In the meantime, wrap tortillas in aluminum foil and stick in the oven to warm.
Fill each tortilla with veggie filling and top with shredded cheese, sour cream and salsa.