Vegetarian Fajita Feast
- Ready In:
- 15mins
- Ingredients:
- 16
- 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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Reviews
-
Outstanding recipe that's going into my keepers cookbook. I made this with tempeh, 2 bell peppers, a zucchini and half an onion. The sour cream mix I made with low-fat Greek yogurt. I put about a teaspoon of oil in the marinade and a teaspoon in my wok. Although the vegetables started to stick, when I added marinade that stopped. Marinade is excellent - I used 2/3rds of it and served the rest with the meal. So is the sour cream mix; I put extra tequila in it to cut down a bit on the thickness of the yogurt:D Although I wasn't too pleased with the type of tempeh I bought I was very pleased with the recipe. Yogurt mix tasted good with the marinade too. I made enough for about 6-7 small corn tortillas. I'll have to try spelt torillas one of these days. Thanks so much Cookgirl!
RECIPE SUBMITTED BY
COOKGIRl
United States