Vegetarian Fajita Feast
- Reviews 4
Ready In: 15 mins
Serves: 4
Ingredients
Lime Marinade
- 6 tablespoons fresh lime juice
- 1 teaspoon salt
- 1 teaspoon cumin seed, toasted and ground
- 1⁄2 tablespoon fresh oregano, chopped
- 1 teaspoon chili powder
- 2 tablespoons safflower oil
- 1⁄4 cup water
Zesty Sour Cream
- 1⁄2 cup fresh sour cream
- 1 tablespoon fresh cilantro, minced (NOT dried)
- 1⁄2 tablespoon tequila
- 1 garlic clove, finely minced
Vegetables
- 1 red bell pepper
- 1 green bell pepper (or orange, yellow)
- 1 yellow onion
- 1 medium zucchini
- 1 medium summer squash
Directions
- For marinade, blend all ingredientgs together well and set aside.
- Combine the sour cream ingredients and stir well. Set aside.
- To prepare vegetables for cooking, cut vegetables to uniform size strips 1/4 inch wide by 3 inches long. Combine all the cut vegetables in a large bowl.
- Preheat a large skillet or wok on high heat then add 2 tablespoons of the oil. Add the vegetables, and saute for 2 minutes.
- Next carefully add half of the lime marinade and saute another 2 minutes. The vegetables are finished cooking when they are heated through entirely and still have a crunchy texture, but not mushy. If the vegetables start to dry out while cooking, add a little bit more of the marinade.
- Serve the fajita mixture with a choice of warmed corn or whole wheat tortillas. (I love spelt tortillas!). Serve sour cream on the side.
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