Veggie Fajitas

Veggie Fajitas with Chips & Salsa

When we go out for Mexican food, I always order the same thing: Veggie Fajitas.

The meal usually includes Sauteed, Seasoned Vegetables, Refried Beans, Mexican Rice, Shredded Lettuce, Tomatoes, Corn or Flour Tortillas, and sometimes Guacamole. I ask them to leave off the Shredded Cheese & Sour Cream - and usually ask them to omit the rice, too (I prefer plain rice). And, of course, Chips & Salsa are generally included with the meal.

It's a wonderful meal, but the fat content is MUCH higher than is good for me. And, the price is about 3 times what I can make it for at home.

So, here's my home version:

Fajita Veggies
Saute in non-stick skillet till done
1 (12oz) bag Frozen 3 Pepper & Onion mix (or 1 Bell Pepper & 1 Onion, cut in crescents)
2 (4oz) cans Mushrooms, drained (or equivalent fresh)
Optional: Zucchini and/or Summer Squash Cut in quarters lengthwise & sliced, Chopped Tomato
1 1/2 Tablespoons Taco Seasoning (or, a little less than 1 packet store bought)
(I saute without oil or liquid - I only add a little drizzle of water if veggies stick, which is rare)

Serve with the above listed Accompaniments.

Tip for dining with Omnivores: I marinate beef strips in Fajita Marinade similar to this one, and grill the strips while I saute the veggies for this meal. I freeze the raw beef strips in the marinade, so at cooking time I just thaw and grill. Shredded Cheese & Sour Cream might also be welcomed by your Omnivore.

Make Ahead: Having homemade Salsa & prepared Rice on hand makes this go much more quickly. If you choose to have refried beans with this (I don't always) - then having some homemade on hand in the freezer, or just a can on the shelf (make sure they have no lard) can be a big help.

This is being shared on Slightly Indulgent Tuesdays, Simple LIving Wednesday, What's Cooking Wednesday, Penny Pinching Party