Vegetarian Fajitas

I have a childhood  memory of driving to Austin, Texas for my dad to compete in the state Fajita Cook-Off. He won in our area of town, hands down. While I don’t know his exact recipe, I know that he used a ton of spices, flavorings, and seasonings and had a special way of making the skirt steak become so soft, it melted in your mouth. He was runner up in the state cook-off .We all know he really should have won because the winner actually made theirs out of chicken. Chicken fajitas were new back then (or new to us) and we considered chicken fajitas to be a misnomer. We knew our dad should have won. Oh well. We knew his were the best anyway. Not that chicken fajitas are not good. They are and I used to make them frequently before I became a vegetarian.

Fast forward to 2012. If chicken fajitas were a misnomer, then what are Vegetarian Fajitas? I realize vegetable fajitas are far from traditional, but what is a die-hard Fajita-loving, Mexican-American, vegetarian, child of two great cooks to do? This will have to suffice because I love the idea of fajitas so much. I love the flavors and the corn tortillas and the sizzling pan. I love the grilled onions and the smokey scent that lingers in the house for a few days. (Really I do.)

So here is my recipe for Vegetarian Fajitas. I like to serve them with pinto beans, corn or flour tortillas, salsa, and avocado or guacamole. Also, you can add shredded monterrey jack cheese if you wish or a spoonful of sour cream.

 

 

 

 

 

 

 

Ingredients:

3 zuchinni (sliced longways in 1 inch thick slices

3 red, yellow or orange (or all three) sliced in thick slices

1 white onion, cut in 1 inch thick slices

Grapeseed Oil

Balsamic Vinegar

Salt/Pepper

Method:

I usually make to batches. One for the bell peppers and zuchinni and one for the onions. Coat vegetables in grapeseed oil and stir until coated. In a separate bowl, coat onions in grapeseed oil. Place vegetables in a grill pan, (cast iron or regular pan) on medium high heat. Saute vegetables. Drizzle balsamic vinegar during cooking process. Add salt and pepper. Continue stir-frying until vegetables are caramelized but still crispy about 10 minutes. I served them with mashed pinto beans here but sometimes I just add the vegetables with all the “fixings” and have the beans on the side.

Lentil Tostadas: A variation on tradition

 

Lentil Tostadas

 

I love traditional Mexican food. I grew up with it. Fajitas were always beef. Migas were never in a taco. (Migas tacos must be a Tex-Mex thing and am I ever glad those were invented! Yum.) As a vegetarian, I have to vary from the traditional methods sometimes in order to create vegetarian versions of my favorite foods. I feel this has made me a more creative cook.

Although tostadas or “chalupas” as they are also called, are absolutely perfect and delicious with mashed pinto beans or mashed black beans, I had all these leftover lentils from a soup/stew I had made that needed to get used up. See recipe:

Easy Red Lentils with Rice

So I drained as much of the liquid out of the soup, placed the lentils in a pan, mashed the mixture with a potato masher and they were perfect for lentil tostadas. I also love making a meal, having enough for two meals, but finding a way to vary the meal slightly from the day before. With this dish, I was able to accomplish that and it made for a perfect summer meal.

Ingredients:

Baked Tortillas/Tostadas (I found baked ones at HEB)

mashed lentils or bean of your choice

shredded greens/lettuce

diced avocado

diced tomato

pickled jalapenos

shredded cheese (monterrey jack or cheddar)

fresh cilantro

lime juice

Spread mashed beans or lentils on tortilla. Top with favorite toppings. I like to let my family build their own tostada. Squeeze lime juice on top of tostada. Enjoy!

It’s fun to let everyone prepare their own!

I found these at HEB. They are baked, not fried.

 

Serve with lime wedges!

 

Black Beans “A La Veracruzana”

 

Growing up in South Texas, there was an abundance of seafood. Our dad was a really great cook and made a dish with fish (I am not sure which kind but it was white. I think it might have been trout) and a rich tomato sauce that he served with white rice as I remember. We called it “Pescado a la Veracruzana” from the Veracruz region in Mexico. I wanted to duplicate this dish using my favorite ingredient (black beans). It was a nice variation of the usual beans and rice that we eat often in our house. We enjoyed it and I hope that you do too!

Ready to serve

Ingredients:

2 cans of Eden Organic Black Beans, rinsed

1 onion (white or yellow)

2 cloves of garlic

1 24 ounce can of tomato puree ( I used the Central Market Brand)

Olive oil or grapeseed oil

Cumin ( 1 teaspoon)

Salt

Pepper

Fresh Cilantro

Dashes of your favorite hot sauce to taste ( I like Cholula or Tapatio)

Method.

1. Chop onion and place in saucepan with olive oil. Saute until onions are caramelized. Add kosher salt and pepper.

2. Add garlic and cumin and continue to saute for a minute or two but be careful not to overcook because garlic can scorch easily.

3. Add tomato sauce followed by the black beans.

4. Bring to a boil, lower heat, cover and simmer for 25 to 30 minutes. Check  intermittently that there is enough liquid that mixture does not scorch. Add water or broth accordingly. Liquid will become thick and rich (and delicious).

5. Uncover. Stir and fold in fresh cilantro.

6. Serve with rice (brown or white), Greek yogurt (or sour cream if you prefer), and avocado slices.