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Vegetable Fajitas
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Description
These fajitas are fresh, fresh, fresh!
Ingredients
- FOR THE VEGETABLES AND MARINADE:
- 2 whole Bell Peppers, Sliced Into Thin Strips
- 2 whole Portobello Mushrooms, Or 8 Oz. White Mushrooms, Sliced
- 1 whole Onion, Halved And Sliced
- 1 can (15 Oz. Can) Black Beans, Drained
- ¼ cups Cilantro, Chopped
- 4 cloves Garlic, Minced
- 3 Tablespoons Fresh Lime Juice
- 3 Tablespoons Tequila, Beer, Or Vegetable Broth
- 2 Tablespoons Olive Oil
- 1 Tablespoon Worcestershire Sauce
- ½ teaspoons Kosher Salt
- ¾ teaspoons Cayenne Pepper
- ½ teaspoons Cumin
- ½ teaspoons Ground Black Pepper
- _____
- FOR COOKING AND SERVING:
- Olive Oil, For The Skillet
- 4 whole Eight-inch Tortillas
- Tomato Salsa, For Serving
- Sour Cream, For Serving
Preparation
Mix together the vegetables and marinade in a small bowl. Cover and let sit for 1 hour (up to 4 hours).
Set the oven to the lowest possible setting. Wrap the tortillas in aluminum foil and place in the oven to warm.
Heat a large skillet over high heat. Add olive oil and turn to coat the pan. When the pan is hot, add the vegetables with their marinade. Cook for 8 minutes, stirring often, until the vegetables are soft and fragrant and there is very little liquid in the skillet. Serve with the warm tortillas, salsa and sour cream.
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