Des Moines Area Wedding Photography | Katie Lindgren Photography » Modern Photojournalistic Wedding Photography

Friday’s Flavors: Veggie Fajitas

Fun fact about me – I am a vegetarian. It was always on my bucket list to try the lifestyle for a short while, so I decided to make the change last December. Little did I know that I would still be eating a vegetarian diet 10+ months later! It’s not meant to be some political statement, meat simply grosses me out. And I am not on a mission to try to persuade everyone to adopt a similar lifestyle. Honestly, my choice of food is just that, my choice. Who am I to tell other’s what they should or shouldn’t eat. But, if you are looking for a good vegetarian recipe you have come to the right place.

So, Anyway! Becoming a vegetarian, I have experimented a lot with different foods, and It has also helped challenge myself to try new foods and overcome being a picky eater. I thought I could occasionally post something new that I have found and love. So to start this new series off is my current favorite – Veggie Fajitas.

Makes approx. 10-12 fajitas (depending on how many veggies you put in each tortilla)

(I usually halve the recipe so I don’t have so many leftovers.)

Ingredients:

1 Yellow Onion

1 Yellow Pepper (Or any pepper)

2 Zucchini

1 Yellow Squash

1 Avocado

Garlic Salt

2 Cloves Garlic

Extra Virgin Olive Oil

1 Package of Fajita Tortillas (I usually get flour ones, but you can use corn tortillas too)

Salsa

Sour Cream

 

Directions:

I start off by chopping up all of my vegetables. I add the onions (since I like to cook them a little longer), minced garlic, and just a drizzle of Olive Oil to a deep skillet or frying pan first. After the onions have been cooking for 2-3 minutes on med/high I add the sliced peppers, zucchini, and yellow squash. I add a little bit of garlic salt (to taste) and cook until the zucchini is starting to brown.

While the vegetables are cooking I scoop out the avocado and mash it up with a fork and add some garlic salt – Making  guacamole. You can also add cilantro if you wish, but a lot of times I forget to get it at the grocery store, and I think it tastes fine without it. Fun Tip – if you only want enough guacamole for one serving just use half of the avocado and wrap the other half tightly in plastic wrap. Keep the pit in the avocado to keep it from browning as quickly.

Once the vegetables are done, I warm the tortillas in the microwave for 10 seconds and layer the guacamole, some sour cream, veggies, and top it all off with some salsa!

This recipe is great for leftovers and is super quick. Hope you enjoy!

 

 

 

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