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Saturday, July 23, 2016

Vegetable Fajitas

Sometimes you just want to take a break from meat, whether it is a Meatless Monday or just wanting to up the amount of vegetables you are eating.  For the past week my sweetheart and I have been eating vegan-we are still eating dairy, but no meat.  Surprisingly, we haven't missed it a bit.  Tonight's entree was a vegetable fajita filled with peppers, onions, and thick slice portobella mushrooms spiced with a nice fajita seasoning.  Delicious!  We pared it with a tossed Mexican salad for a wonderful summer meal.

3 Portobella mushrooms, gills removed, sliced thick
1/2 green pepper, sliced
1/2 red pepper, sliced
1/4 white onion, sliced
2 T. olive oil
1/2 T. chili powder
1 t. oregano
1 t. paprika
1 t. cumin
1 c. chopped fresh cilantro

Heat the oil in a large fry pan.  Add all the vegetables and saute until tender.  Mix in all seasonings.  Serve on warm tortillas.  Top with cheese, sour cream, salsa or guacamole.

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