If you haven’t yet noticed, I have been on a Mexican/spicy food kick lately. And no, I am not in the least bit sorry about it. I love Mexican-inspired, spicy (just not too hot!) food. Friday night’s dinner was right on trend:
Vegetable Fajitas with White Corn Tortillas!
Servings: Approximately 6*
*If you are only cooking for 1-2 people, I would consider halving the recipe unless you want A LOT of leftovers! 😉
I adapted this recipe, to my liking, from a recipe that I found on allrecipes.com.
Ingredients
1/4 cup extra virgin olive oil
1/8 cup red wine vinegar
1/2 cup enchilada sauce
1 tsp. oregano
1/2 tsp. chili powder
1/2 tsp. cayenne pepper
salt and pepper, to taste
1 tsp of sugar or 1 packet of sweetener (I used Truvia)
1 TB nutritional yeast (optional)
2 zucchini, 2 summer squash, OR 1 of each, chopped into 1/2 inch half-moons
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow onion, diced
1 TB EVOO (for cooking)
1 15 oz can of no-salt-added black beans, drained
1 15 oz can of no-salt-added corn, drained
12 tortillas
shredded cheese (optional)
salsa (optional)
1. Chop vegetables and put into large bowl or a baking dish (I used an 8 x 8″ baking dish).
2. Combine EVOO, red wine vinegar, enchilada sauce, oregano, chili powder, cayenne pepper, salt and pepper, sweetener, and nutritional yeast (if using).
3. Pour sauce mixture over chopped vegetables, cover with foil, and marinate in the refrigerator for at least one hour.
4. Heat EVOO over medium heat in large pan. Add marinated vegetables, cover, and cook 15 minutes. Stir vegetables occasionally.
5. Add black beans and corn. Cover and continue cooking 5 to 10 minutes.
6. While the vegetable mixture is cooking, wrap tortillas in foil and place in a 350 degree F pre-heated oven for 10-15 minutes, or until warm.
7. Spread fajita mixture into each tortilla and top with salsa and/or cheese, if using.
This is a vegetarian dish if topped with cheese. If not using cheese, you have made yourself a delicious vegan meal!
I topped my fajitas with salsa and served with…what else? More veggies! 😉
On a side note, I used my recently purchased Trader Joe’s white corn tortillas in this meal. My honest opinion? I was not loving them. I think they would be good for crispy tostados, but when making these fajitas I would recommend picking out a flour tortilla.
Remember those Enjoy Life Plentils chips that I purchased last weekend in Des Moines?
Well, the verdict is out and they are GOOD! What’s even better about these is that you can eat 31 lentil chips for only 130 calories. It was a very fulfilling snack for me and I cannot wait to try the other flavor varieties, especially the margherita pizza flavor!
