Well, we survived the snow-a-thon 2011 here in Texas! Only we’re supposed to get another dose of it on Wednesday. Doesn’t good ole jack frost know that I live in Texas so I don’t have to put up with snow?!
Anyhoo- here’s a great veggie fajita recipe that will make you daydream about sitting out on a patio enjoying a margarita. Which I’m hoping to be able to do very soon- hurry spring!!
Veggie Fajitas
Ingredients for marinade:
2 oranges
2 limes
1 jalapeno, diced (with or without seeds- your choice)
1 Tablespoon canola oil
1 teaspoon ground cumin
Ingredients for fajitas:
3-4 portabellas
1 bell pepper, sliced into strips
1 onion, thinly sliced
Directions for marinade:
Slice your portabellas.
Combine your jalapeno with the juices from your oranges and limes
Add cumin
And whisk in canola oil.
Pour marinade over portabellas in a zippy lock bag and let hang out in the fridge for at least 20 mins.
When you’re ready to make your fajitas, start with sautéing your peppers and onions in a little canola oil until they’re tender. Set aside.
Drain marinade from your mushrooms and throw em in the pan!
When they’re nice and tender add your peppers and onions back into the pan to warm them back up.
Serve em up however you like your fajitas- we did a little Daiya vegan cheese, vegan sour cream, salsa, and guac on whole wheat tortillas..
And that my friends is how we do vegan fajitas, Texas style!
Enjoy!!
