Vegetable Fajitas

From Eartheasy.

(add beans, meat, and/or cheese if desired)

1 onion
1 each: red, green, yellow bell pepper
1 garlic clove, minced
8 ounces mushrooms
several broccoli crowns, cut small
6 TBSP olive oil
2 TBSP chili powder
3 TBSP lime juice
fajita seasoning
lemon pepper
guacamole (recipe below)
flour tortillas

Slice onion and peppers into strips. Remove mushroom stems and slice the mushrooms thickly. Combine in a bowl, add the crushed garlic and mix slightly.

In a seperate bowl, mix the oil, chili powder, lime juice, fajita seasoning and lemon pepper and pour over the vegetable mixture. Stir well and set aside for an hour or more.

After the vegetables have marinated, heat a frying pan or wok until very hot. Add the marinated vegetables and stir-fry over high heat for 5-6 minutes, until the mushrooms and peppers are just tender. Spoon the filling onto each tortilla, garnish with guacamole, sour cream (and if desired, picante sauce or salsa) and roll up. Makes wonderful leftovers (if there are any!)

From "Vegetarian: The Greatest Ever Vegetarian Cookbook" Edited by Nicola Graimes


Easy Guacamole
5 - 6 avocados
2/3 of a jar of organic salsa
fresh cilantro (about half of a batch)
2 cloves garlic
1/4 cup fresh lime juice
fairly generous dash of cayenne

Place all ingredients in a food processor and blend till fairly smooth. Season to taste.
Refrigerate in airtight container.