I am loving my new kitchen – it’s so beyond amazing to have a kitchen with more than 2 square feet of counter space. Today’s dish is definitely one of those that requires a fair bit of space, and probably why I made them all of once in our old place. Now however I have the space so that I can really do fajitas right! When it comes to picking the vegetables for this dish I let the market do the picking for me.
1/4 tsp cayenne powder
1/4 tsp ground cumin
2 tsp chili powder
2 cloves garlic, minced
1/4 tsp salt
1/2 tsp white sugar
2 tbsp vegetable stock (low-sodium) or water
1 tbsp vegetable oil
1 vidalia onion, cut in to 1/4 inch sliced lengthwise
1 green pepper, cut in to 1/4 inch sliced lengthwise
3 portobello mushrooms, cut in to 1/4 inch sliced lengthwise
2 zucchini or yellow squash, sliced
1 cup baby spinach, shredded
2 roma tomatoes, diced
6-8 10 inch corn tortillas (number will depend on how stuffed)
shredded cheese (optional)
sour cream (optional)
- Mix the first six ingredients together in a small bowl and stir in the water or vegetable stock.
- Place the sliced vegetables, minus the tomatoes, in a large bowl and pour the seasoning mix over top. Stir, then cover in saran wrap, and place in the fridge for at least 3 days.
- Heat the vegetable oil in a large saute pan, or wok, over medium heat and then remove the vegetables from the fridge.
- Give one last big stir, then remove the onions and add to the saute pan. Cook for 10 minutes and then add the green peppers. Cook for an additional 10 minutes, and then add in the mushrooms, squash, and the seasonings. Cook for a final 10 minutes, then stir in the spinach and tomatoes and set aside.
- Meanwhile heat the corn tortillas per instructions on bag.
- Fill the corn tortillas with the vegetables and top as desired (guacamole!). Then Serve and Enjoy!
I’m sending this recipe over to two link-ups: the always awesome Simple and In Season and /52weeksofcooking for their caramelization challenge. While the vegetables might vary the peppers and onion will always be there and they really benefit from the layered cooking time.
I also started my new job this past Monday and so far it’s fantastic. I’m literally working for my dream company, and my mom has the written evidence to support this from when I was in grade school. While plenty of kids want to grow up to work in medicine I was very specific in where I wanted to work – and as of this past Monday I’m there! One of the extra perks – we have our own Farmer’s Market on campus every week 🙂 Plus I can volunteer to work there and save 10% on all products – needless to say for a vegetarian that is about as good as it gets!