Not that anyone needs a recipe for this, but it’s more to help me remember. I loved the way this came out. I made enough veggies to pack it up and heat up for dinner every night for 4 nights. Yummy. 🙂
Next time I will add fresh salsa to make it taste a little fresher. I used the whole grain tortillas from Trader Joe’s (delicious) and spread 1/4 cup of fat free vegetarian refried beans (Bearitos brand, but the TJ brand is great too – the only ingredient in each is beans!) on top of the tortilla. I think some jalapeno peppers would also be great on top. Next time I’ll make a chipotle version.
Ingredients for veggie fajitas:
6 red onions, sliced thin
1 clove garlic, minced
2 red bell peppers, cut into matchsticks
2 zucchini, cut into matchsticks (skin on, get organic)
3 containers cremini mushrooms (or cremini and shiitake), cleaned and sliced
1-2 tbsp trader joe’s taco seasoning (depends on your preference)
1 bag baby spinach (it really cooks down to nothing)
Scallions, sliced (don’t cook these)
Fresh tomato salsa (optional)
Saute onions and garlic in a tablespoon or two of water until soft and translucent. Add pepper, zucchini, and taco seasoning, cook down until liquid is drawn out and cooks down a little. Then add mushrooms and cook down again. Add spinach after all veggies are cooked through and allow spinach to wilt.
Serve on tortilla spread with refried beans, top with scallions (or cilantro) and salsa.