Easy Veggie Fajitas Food

FAJITA VEGETABLES

Steps:

• Heat the oil in a large nonstick skillet until shimmering. Add the peppers and onions. Season them with oregano, cumin, and salt and pepper to taste. Cook stirring, until the onions are translucent and the peppers are tender.
• Serve the vegetables hot or at room temperature. Leftovers may be stored in an airtight container in the fridge for up to 4 days.

EASY VEGETABLE FAJITAS

Steps:

• If you are making your own guacamole or salsa, make these first and refrigerate until needed - or ask someone else to make these for you while you get on with the fajitas.
• Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
• Remove the tortilla wraps from the packet and wrap in foil.
• Mix together the cumin, cayenne pepper, oregano, lime juice and crushed garlic in a large bowl.
• Add all the prepared vegetables to the marinade and turn to coat thoroughly. Marinate for 5-10 minutes.
• When the oven has heated up, put the tortilla wraps in the oven for 10 minutes until warmed through. After 10 minutes remove from the oven but keep wrapped in foil until needed.
• While the tortillas are warming through, put 1 tablespoon of olive in a large frying pan or wok and heat over a high heat for 1 minute. Add all the vegetables and stir-fry over a high heat for 5 minutes, or until the veg is softened and slightly charred. (If you don't have a large frying pan, use two smaller ones or the vegetables won't cook properly.)
• Sprinkle the vegetables with the chopped coriander and serve in the pan at the table, together with the warm tortilla wraps and whatever extras you have chosen for people to make up their own fajitas.

VEGETARIAN FAJITAS

Steps:

• To make the fajita mix, take two or three strips from each colour of pepper and finely chop them. Set aside. Heat the oil in a frying pan and fry the remaining pepper strips and the onion until soft and starting to brown at the edges. Cool slightly and mix in the chopped raw peppers. Add the garlic and cook for 1 min, then add the spices and stir. Cook for a couple of mins more until the spices become aromatic, then add half the lime juice and season. Transfer to a dish, leaving any juices behind, and keep warm.
• Tip the black beans into the same pan, then add the remaining lime juice and plenty of seasoning. Stir the beans around the pan to warm them through and help them absorb any flavours of the fajita mix, then stir through the coriander.
• Warm the tortillas in a microwave or in a low oven, then wrap them so they don't dry out. Serve the tortillas with the fajita mix, beans, avocado and soured cream for everyone to help themselves.

COLORFUL VEGETABLE FAJITAS

Steps:

• Wrap tortillas in aluminum foil, and place in oven. Turn heat to 350 degrees F (175 degrees C). Bake for 15 minutes, or until thoroughly heated.
• In a 10 inch skillet, heat oil over medium high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes.
• Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.

VEGGIE FAJITAS

Steps:

• In a large frying pan over a medium heat, saute olive oil and garlic. Let the garlic saute for 2 minutes, stir in the green and yellow bell peppers. Let the peppers saute for 2 minutes, stir in the onions. After two minutes add the mushrooms and green onions to the frying pan. Season the vegetables with lemon pepper to taste and stir well. Cover the frying pan and cook until all of the vegetables are tender.

EASY VEGGIE FAJITAS

Steps:

• Slice veggies and sautee in olive oil with garlic.
• Add seasonings about half-way through cooking.
• Serve on tortillas.

VEGGIE FAJITAS

Steps:

• In a large frying pan over a medium heat, saute olive oil and garlic.
• Let the garlic saute for 2 minutes, stir in the green and yellow bell peppers.
• Let the peppers saute for 2 minutes, stir in the onions.
• After two minutes add the mushrooms and green onions to the frying pan.
• Season the vegetables with lemon pepper to taste and stir well.
• Cover the frying pan and cook until all of the vegetables are tender.
• Serve the fajitas with flour tortillas, cheddar cheese, lettuce, tomatoes, and sour cream.