I love a lot of different foods, but let me tell you that this fajita recipe is right up there at the top. This is the kind of meal where you hear my husband and I “mmmming” and “aaahhhhing” at how good the flavor is the whole time we are eating. Anytime you cook with the freshest ingredients it is hard to go 
wrong, but I especially think the homemade tortillas are a big part of what makes this recipe so money. If you don’t want to invest the time to make the tortillas then I think store-bought corn tortillas are the best alternative. Unless you have a local bakery, it is really hard to find whole-wheat breads or tortillas from the grocery store without a bunch of junk in them. I did once try Ezekiel flour tortillas (which are made with sprouted grains and kept frozen at Earth Fare), and even though the ingredients were decent I didn’t feel the same way about the taste.
This recipe is another one of those that I like to call “flexible.” Even though we used bell peppers and mushrooms you could really throw in (or leave out) whatever you want into the mix. We are trying to be “flexitatrians” so we didn’t include meat, but I am sure it would be great to add a breast of chicken or flank steak as well. Enjoy!
Fajitas
Ingredients:
- 4 bell peppers, sliced (we used green bell and Anaheim peppers, but red or yellow would be great too)
- 2 onions, sliced
- ½ pound mushrooms, sliced
- 2 Serrano peppers, finely chopped (optional: we put ours on the side so our kids wouldn’t think it was too spicy)
- 2 tablespoons cooking oil
- 2 teaspoons Emeril’s Essence
- 1/4 teaspoon ground cumin
- juice of 1 lime
- 2 tablespoons butter, melted
Serve with:
- Whole-wheat flour tortillas, warmed
- Grated cheese
- Diced tomatoes, Pico de gallo or salsa
- Freshly sliced avocado
- Cilantro
- Sour cream
- Lime wedges
- Corn on the cob
Directions:
Heat the 2 tablespoons of oil in a large sauté pan over medium-high heat. Once the oil is hot toss in the sliced onions and bell peppers. While those are cooking mix together the spiceswith the juice of 1 lime and 2 tablespoons of melted butter in a small bowl. Once the peppers and onions are starting to brown add the mushrooms and spice mixture. Cook for 3 – 5 more minutes and then serve with warm tortillas and other toppings of your choice.
Yield: 4 – 6 servings
This looks amazing! I cannot wait to try them this weekend! Thanks for sharing!
Thanks for the comment…let me know how it turns out!
OH MY GOODNESS, I made your whole wheat tortillas tonight and they are soooo good! Great texture, so good and chewy. They actually were super easy, not quick, but very easy. The dough is so simple, I love that! The only change I would make is to add a bit of sweetness to the dough, just a touch of honey, maybe 1/4 cup or less. They were so easy to cook and turned out fantastic! Thanks so much for all your wonderful recipes!!
So glad to hear that they were a success…thanks for the review!
I just wanted to tell you that I made these tonight and they were so delicious! The tortillas are wonderful and I will definitely be making more! I am following your Week 1 meal plan and am loving all of the ideas (and LOVED the grocery list too!). Thank you!
Excellent dinner! Used the leftovers for an awesome omlet the next morning.
These sound great. Do you use regular butter since you’re cooking on medium heat or do you still use ghee? I’m just getting acquainted with ghee and not sure when to use it (only high heat?).
Yes, I use regular butter for this recipe, and I use ghee for those higher heat recipes like when I am making the tortillas. I hope that helps!
What exactly is Emeril’s Essence, and is there something basic I can replace it with?
Here’s the breakdown of what’s in it: http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-recipe/index.html
When you say “cooking oil” in this recipe what oil are you using?
Olive oil or butter
I used the Coconut oil. Just out of curiosity, Is olive oil high in cholesterol? My husband struggles with high cholesterol.
I honestly haven’t researched foods in relation to elevated cholesterol so I would check with his doctor!
Olive oil helps reduce bad cholesterol in your body. It does not bring up the good, but it will help in the bad. I have used it and coconut oil to aid in my cholesterol.
[...] Next time, I’d definitely cut out a whole lot of the Essence, but I’d definitely make this recipe [...]
I made this and the homeade tortillas tonight! They were great! I have had a hard time getting my husband to switch to real food. If I keep making meals like this I will def win him over soon! He made sure to tell me that he gets the leftovers for lunch tomorrow! Love this blog!
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