veggie fajitas
This particular recipe is based off these great fajitas from a local mexican restaurant named su casa. Their fajitas were the best. They even had cauliflower in them, long before cauliflower additions became a thing.
What was even better, is you could have the veggie fajitas plain or add steak, chicken, shrimp or all of the above to them.
They came with sides of sour cream, guacamole, salsa, lettuce, cheese, and tomatoes. Corn tortillas, flour tortillas, grain free tortillas, lettuce wraps. Everything you need to make your fajitas however you want them- whole30, vegan, vegetarian, pescatarian, or… full meat.
But the most important part of the fajita, is the essence of the fajita itself, the vegetable base. So while you may choose to make your fajitas in whatever way serves you best - this base is what you need to get everything started down the path to perfect fajitas.
Ingredients:
2 red onions, peeled, halved, and sliced
2 red bell peppers, seeded and sliced
2 green bell peppers, seeded and sliced
4 cloves of garlic, sliced
1 head of cauliflower, chopped
1 bunch of cilantro, destemmed and chopped
1 clamshell of cherry tomatoes, quartered
1 pint crimini mushrooms, sliced
1/2 jalapeño, seeded and sliced
2 Tbsp evoo
1/4 cup vegetable stock (or chicken broth)
Directions:
In a large frying pan, heat evoo until shimmering. Add onions and bell peppers. Sauté until softened. Add in the rest of the vegetables, spice mix, and chicken stock.
Stir to combine. Let simmer for 10 minutes, until all vegetables have softened. At this point, if you are choosing to add in a cooked protein, now would be the time to do it. Stir to combine, and let go an additional 5 minutes until protein is warmed through.
Serve fajitas with your choice of toppings, and wrappers.