Prep 10 mins
Cook 10 mins
I modified these from the wonderful cookbook "Fast & Fun Food." These fajitas are low-fat, satisfying and oh-so-tasty, with so much juiciness that drips out of the tortilla so you have to lick your plate!! Yummm. Be assured, these are fast- and fun!
- 1 1⁄2-2 cups seitan, sliced into small strips (see notes)
- 1 medium onion, sliced into 1/2 moons
- 1⁄2-1 green pepper, julienned
- 1 red pepper, julienned
- 2 tomatoes
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon black pepper, to taste
- 1 1⁄2 tablespoons tamari
- 6 whole wheat tortillas
- Heat about 1/4 cup of water (or you can use oil) in a skillet and add the onion. Let it soften 3-5 minutes. If you want to use oil, you can then add the seitan and brown it, but it adds fat and doesn't change the taste.
- If using water, add the seitan and all remaining ingredients except the tamari. Reduce heat to simmer, cover the pan and let cook 5 minutes.
- There are two ways to warm the tortillas, which you'll find on the bag; you can wrap them in foil and put in a 300 oven for 5-10 min, or you can just pop them in the microwave wrapped in a tea towel. I use the nuke box.
- Tilt the skillet and add the tamari, where the juices pool at the bottom. Let the juices mix together, then mix all the juices up with the vegetables. Adjust seasonings to taste.
- Place 1/6 of the mixture INCLUDING some juices! in each tortilla and roll up with your favorite fajita method!
- Enjoy with a side salad.
- Notes: Try with different colors of peppers, and I like adding steamed greens to mine. You can use homemade seitan, or prepackaged vegetarian mock-meat strips. If you have leftover filling, or want to take it to work/school, the best way is to bring the tortilla and filling separately.
An interesting twist on fajita's, i enjoyed them a lot once i stopped thinking of them as "fajita's" in terms of the tex mex taste :) Asian fajitas instead lol.