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Vegetable Fajitas

  • 2servings
  • 153calories

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, E, P
MineralsFluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3/4 cup broccoli -- bite size pieces

  3. 3/4 cup cauliflower -- bite size pieces

  4. 1 green bell pepper -- sliced into 1/4"

  5. -- sli

  6. 1 red bell pepper -- sliced as above

  7. 1 carrot -- sliced into 1/8"

  8. -- thi

  9. 2 green onions -- julienned

  10. 2 cloves garlic -- peel, slice

  11. -- lengthwi

  12. **MARINADE**

  13. 2 tablespoons soy sauce

  14. 1 tablespoon corn oil -- cold-pressed,

  15. -- non-fi

  16. 1 tablespoon lime juice -- freshly squeezed

  17. 1 teaspoon ground cumin

  18. 1 teaspoon dried oregano

  19. 1 teaspoon dried coriander leaf -- or 1 tablespoon

  20. -- fres

  21. 1/4 teaspoon fresh ground black pepper

  22. 1 pinch red pepper flakes

Instructions Jump to Ingredients ↑

  1. Chop all the vegetables and place them in a shallow pan. Cover with marinade and stir.

  2. In a wok, heat a little corn oil, but do not let it smoke. Sir fry the vegetables over medium-high heat until brocolli is bright green. About 3 to 5 minutes. The vegetables should be "tender crisp".

  3. Serve with fresh, home-made, piping hot flour and corn tortillas*. Fill the corn tortillas with the fajita mixture as per soft tacos. Fill the flour tortillas as per burritos.

  4. These are really good "naked", or you could accompany them with salsa, guacamole, and/or sour cream. Serve with a good quality beer that you like.

  5. * It is really worth your trouble to make your own tortillas, and with a little practice, it doesn't take too much time. Not only will you be assured that the tortillas are vegetarian, but the taste and texture of freshly made tortillas is superb.

  6. Adapted from a recipe I saw years ago on rec.food.veg; it is a pleasure to pass it along. May it live long and prosper in your kitche

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