This is a recipe from my Thursday Random Refrigerator Meals. I go live every Thursday from my Facebook business page, Tina Stinson - Healthy Balanced Living at 4 pm ET. This was last weeks meal and it was so delicious and easy to make I decided to put it on the blog.
You don't need too many ingredients to make this one which makes it easy and pretty inexpensive. This was enough for two people with some leftovers so if you have a family your cooking for maybe double it if you want leftovers.
I hope you enjoy!
2 Bell peppers any color, sliced.
1 Large or 2 small onions, red or yellow, sliced.
4 Garlic cloves minced.
2 Large portobello mushrooms, sliced.
1 Jalapeno, sliced. Optional if you want to add heat.
2 Tbsp Olive oil
2-3 Tbsp Chili Powder
1 Tsp. Cumin
Salt to taste. I didn't need to add any.
4-6 Small Tortillas. I used whole wheat.
1 Avocado as a topping. Optional.
Plant-based yogurt. To use in place of sour cream as a topping. Optional
Grab a large saute pan on medium heat and add olive oil and heat through. Add garlic and cook for a minute and then add onion and cook for a few more.
Add the peppers and then the portobellos. Cook until everything starts to get a little soft, a few minutes.
Add small amount water or veggie broth if the pan is dry.
Add Chili Powder and cumin and taste to see if any salt is needed. Mix and let the flavors combine.
If you added water cook until it evaporates. When veggies are all tender to your liking remove from heat and set aside.
Slice avocado if you decided to use.
Place a tortilla on the plate and add a small amount of fajita mixture. Top with avocado and yogurt and enjoy!
This dish took about 15 minutes to prepare so it's great when you don't feel like cooking! It's also one dish cooking so less to clean up...my favorite!
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I hope you enjoy this wonderful plant-based meal!
P.S If you're interested in eating a plant-based/vegan diet and don't know where to start? Sign up for my new program, 30 Day Plant-Based Transition HERE.