Veggie Fajitas with salsa & avocado

FOK recipe

35 min

4 Servings

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Meaty veggies soak up a homemade fajita sauce layered with dynamic flavors in this skillet meal.

1

SAUTÉ VEGETABLES

(Note: You may need to do this in batches.) In a large skillet over medium heat, cook portobellos, bell peppers, red onions, garlic, ginger, and cumin, stirring occasionally, until the water released from the mushrooms has been absorbed and the vegetables are tender, about 15 minutes.

2

MAKE SAUCE

In a bowl, combine soy sauce, maple syrup, and lime juice.

3

MAKE FAJITA FILLING

Pour sauce over vegetables and cook until absorbed, a few minutes. Remove from heat. Add cilantro, if desired, and season with salt and pepper to taste.

4

WARM TORTILLAS

In a nonstick skillet over medium heat, warm tortillas until soft and pliable, about 20 seconds on each side. Cover with a damp cloth to keep soft until serving.

5

ASSEMBLE & SERVE

For each fajita, place about ⅓ cup filling in center of a tortilla, then top with salsa and avocado, if desired.

Store any leftover fajitas in an airtight container in the refrigerator for up to 3 days.

Reheating:

Fajitas

INGREDIENTS

FOR THE FAJITAS

4 portobello mushrooms

stemmed & sliced

2 red bell peppers

thinly sliced (≈2 cups)

1 red onion

thinly sliced (≈1 cup)

4 cloves garlic

minced (≈1 tablespoon)

1 tablespoon fresh ginger

grated

1 teaspoon ground cumin

1 tablespoon low-sodium soy sauce

(or tamari or liquid aminos)

1 tablespoon pure maple syrup

3 tablespoons fresh lime juice

1⁄2 cup fresh cilantro

(optional) finely chopped

sea salt

freshly ground black pepper

FOR SERVING

12 corn tortillas

1⁄2 (15-oz) jar salsa

(≈1 cup)

1 avocado

(optional) diced

YOU'LL NEED

large skillet

skillet

RECIPE TIPS

Fresh Ginger: To keep fresh ginger readily available, buy a few knobs and store them in your freezer, wrapped tightly in plastic wrap. Peel and grate while still frozen and return the unused portion to the freezer.