Festive Veggie Fajitas

13 Sep

Happy Tuesday! It’s another warm, sunny day here in FL. Tragic, I know! 🙂 It’s so hard not to be at the beach 24/7. It takes will power, let me tell you.

Yesterday, we had a busy day of married adult errands to run. DMV for updated licenses and car information, followed by trip to the bank to get names updated and each other added. That was quite a process. Who thought my local bank would make the DMV look speedy?! But, the good news is…it’s done!

After a busy day, we were both famished and in the mood for something that did not involve salmon or broccoli (they’ve been staples around here lately). I, being the Mexican food addict that I am, immediately start brainstorming Mexican dishes. After a million things that are NOT South Beach friendly, we landed on fajitas!!! Love me some fajitas. And, making them at home allows me to customize the flavors and cut the fat. Wahoo!

Festive Veggie Fajitas

(serves 2, with some leftovers)

  • 1/2 cup vegetable broth (we use low sodium)
  • 2 green peppers chopped into thin slices
  • 2 red peppers chopped into thin slices
  • 1 white onion chopped into thin slices
  • 10 mushrooms chopped into slices
  • 1/2 jalapeno finely diced
  • 3 cloves of garlic, minced
  • 3 tbsp fajita seasoning

In a large pan, heat the vegetable broth and 1 tbsp of fajita seasoning over high heat. Once bubbling, add vegetables (and garlic) and rest of fajita seasoning. Stir to combine. Cover and let cook for about 5 minutes. Uncover, stir, and continue to cook for another 5 minutes. You may need to add a bit more water or broth if things start drying out too much. Once veggies are soft enough for your liking, you’re done!

I also cooked up some chicken for Mr. Military man. We had some leftover roasted chicken. So, we chunked that up and through it in a pan with veggie broth and 1 tbsp fajita seasoning. We also added one glove of minced garlic. We just let that go over med-high heat until all was combined and hot. Then, it’s ready to go too.

On the side, we just heated up some pinto beans and chopped garlic, then mashed with a wooden spoon. Simple, but delicious!

I'm sort of a messy cook...

Combine everything and garnish as you wish. I added some avocado and lime. Oh, and enjoyed a salty margarita on the side. Mr. Military Man added a crap ton of Tabasco Chipotle sauce. Hot!!! And then, there was homemade salsa on the side. Looks pretty, doesn’t it?

This was a super fast and simple dinner that was full of flavor and really filling. The perfect low-carb, low-fat substitute for restaurant fajitas. And, the leftovers are perfect over some chopped romaine for lunch the next day!


One Response to “Festive Veggie Fajitas”

  1. kat September 13, 2011 at 7:31 pm #

    Love this! Looks so healthy too! Definitely going to try! I just love that it’s meatless and packed with veggies! Thanks for sharing your recipe 🙂

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