Vegetarian fajitas

Yield: 8 servings

Measure Ingredient
8 \N Flour tortillas
½ \N Wheat roast, sliced into fajita strips
2 larges Garlic cloves, minced
2 tablespoons Fresh lime juice
2 tablespoons Fresh orange juice
2 tablespoons Red wine vinegar
2 \N Avocadoes, pitted, peeled
2 tablespoons Lime juice
1 \N Garlic clove, finely minced
1 medium Tomato, chopped
1 tablespoon Olive oil
1 \N Each red and yellow bell peppers,sliced into strips
¼ teaspoon Cayenne pepper
½ teaspoon Black pepper
1 tablespoon Brown sugar
3 tablespoons Olive oil
3 tablespoons Chopped fresh cilantro
2 tablespoons Chopped cilantro
½ teaspoon Salt
¼ teaspoon Cumin powder
¼ teaspoon Black pepper
1 medium Onion, sliced
2 teaspoons Red wine vinegar
½ teaspoon EACH salt and sugar

FAJITAS

GUACAMOLE

SAUTEED BELL PEPPERS,ONION

Instructions for fajitas:

Mix the lime juice, orange juice, vinegar, cayenne and black pepper and brown sugar. Add the oil and chopped cilantro. Pour over fajita strips and marinate for one hour to overnight.

Grill fajita strips or saute in a non-stick skillet with a little oil.

While cooking fajitas, heat flour tortillas tightly wrapped in foil in a 300-degree oven for 10 minutes.

For each fajita, spread a layer of guacamole over a warm flour tortilla. Place several fajita strips and sauteed bell peppers in center of tortilla; top with picante sauce and roll up.

Guacamole:

Mash avocado well; add other ingredients.

Sauteed bell peppers and onion: Saute bell peppers and onion in oil until tender-crisp, about 5 minutes. Add vinegar, salt and sugar.

Recipe by Shirley Wilkes-Johnson

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