Fajitas
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 “flexitarians” 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. I hope you enjoy these Fajitas as much as we do!
Servings 4 people
Ingredients
- 4 bell peppers we used green bell and Anaheim peppers, but red or yellow would be great too, sliced
- 2 onions sliced
- ½ pound mushrooms sliced
- 2 Serrano peppers finely chopped—optional
- 2 tablespoons olive oil or other cooking oil
- 2 teaspoons Emeril's Essence see link below
- ¼ teaspoon cumin ground
- 1 lime juiced
- 2 tablespoons butter melted
Optional items to serve with:
- whole-wheat tortillas warmed
- cheese grated
- tomatoes diced
- avocado sliced
- cilantro
- sour cream
- lime wedges
- corn
- salsa
- pico de gallo
Instructions
- 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 spices with 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.
Notes
We recommend organic ingredients when feasible.
Use corn tortillas to make this a gluten-free meal.