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Veggie
Fajitas- 4 flour tortillas
- 1 red pepper,
1 green pepper, 1 small onion, all chopped
- 2 tbsp olive oil
- 1 tsp
balsamic vinegar (optional)
- chopped lettuce, tomatoes
- 1/2 cup grated
cheese
- sour cream, guacamole, salsa
Wrap the tortillas in foil
and place in a 250F oven to warm while you are preparing the other ingredients.
Over medium high heat, "stir fry" the chopped peppers and onion in the olive
oil, until they are softened. Remove from the heat and add the balsamic
vinegar, if desired. Serve immediately and let each person assemble his/her own
fajita with the cooked vegetables, lettuce, tomatoes and cheese, with the other
condiments on the side. You can keep the second round of fajitas and the cooked
vegetables in the oven to stay warm. To make the dish vegan, use soy cheese and
vegan sour cream, or just omit them - the dish is still delicious. Serves
2.
Guacamole- 1 ripe avocado (to
ripen, place in a paper bag with a banana at room temperature for a couple of
days - a ripe avocado should feel soft when squeezed)
- 1 shallot,
chopped
- 1 small jalapeno pepper, seeded and chopped
- 2 tbsp finely
chopped red onion
- 2 tbsp chopped cilantro or parsley
- 1 tbsp lime
juice
- salt and pepper to taste
Cut the avocado in half, remove the
pit and scoop out the flesh and mash in a bowl. Add the other ingredients and
mix well. It will keep in the refrigerator (covered) for at least one day, and
actually freezes well also.
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