Vegetarian Fajitas

Homemade Tortillas:

1) In a bowl, mix 4 cups masa and 1/2 tsp salt with 2 cup water. Knead gently and shape into a ball. Cut in to 16 equal pieces. With rolling pin, roll the pieces into flat discs.

2) Heat cast iron skillet on medium heat. Place tortilla on for ~50 seconds, and flip sides. Cook another 50 seconds. Place on a plate and cover with moist paper towel. Repeat. Set aside.

Creamy Lentils:

1) Simmer lentils with 1/2 chopped onion, 2 cloves garlic, 1 dash cumin, 1 bay leaf. Add water as needed. When done cooking, add 1/5 cup yogurt to give them a creamy texture — like refried beans, but WAY healthier.

Mexican Vegetables:

1) Saute carrots, zucchini, squash in a little olive oil. Toss with garlic, a dash of cumin, and salt to taste. Keep them a bit crunchy, don’t cook them too much.

2) In a small frying pan, add a little olive oil. Toss in 1 onion sliced and the 4 button mushrooms, sliced. Add a pinch of salt and cumin. Add 1 chopped adobo pepper. Cook until onions are translucent and set all aside.

Salsa/Guac:

1) Dice 2 tomatoes, 1 avocado, and 1 onion. Add chopped cilantro, the juice from 1/2 a lime, and salt to taste.

Perfect for a “serve your own” meal, or an all out dinner spread. The fixings also make a great salad tossed with tortilla chips!