Veggie Fajitas Made Simple

I personally don’t like to prepare meat, and so I don’t really eat it much at home. Feel free to add grilled chicken or beef to your peppers and onions as you see fit. I apologize in advance, because I don’t measure spices. I shake them until I like my flavor.

By K

For two servings, you’ll need:

Sides:

6 small tortillas, corn/wheat/flour (whichever you prefer)

Salsa of your choice

1 cup shredded Mexican-flavored or Monterey Jack cheese

Low-fat sour cream

Chopped iceberg lettuce (or romaine if you prefer)

Guacamole (optional, and again… there’s no shame in store-bought)

**If you don’t want to make guacamole, you can also just buy, peel, and slice avocados to add to the fajitas. If you mash them with salsa, you’ve essentially got guac.

For the actual veggies, all to be sliced:

2 red bell peppers

2 green bell peppers

1 onion

1 cup mushrooms (optional if you’re not a fan, for me, they’re my favorite part)

2 tablespoons olive oil

Cumin

Chili powder

Garlic

Salt

Heat two tablespoons of oil in a large non-stick frying pan. Toss in your sliced vegetables and cook them until they brown. They cook down, so if it appears that your pan is overflowing, that’s not a bad thing and you don’t need to worry.

Once your veggies start browning, shake cumin and chili powder in equal portions over them. Be liberal, you want to be able to taste the spices. Add a little garlic, a touch goes a long way, maybe just a quick shake over the whole pan, and stir. Make sure to taste everything as you’re cooking, so you get enough flavor. You’ll know they’re done if you’re happy with the taste.

Serve as many or few vegetables as you want in a tortilla, garnish as desired. To make a full meal, serve with Spanish rice and nonfat refried beans OR black beans on the side. As a tip, if you’re making beans, pour in some I Can’t Believe It’s Not Butter Spray to add flavor, and just cook on the stove in a saucepan.