Meatless Monday Menu Week 2

Today we our having vegetarian fajitas.  The beauty of vegetarian fajitas, well any fajitas, is that you can pick and choose what ingredients you place in the tortilla. Here is what we used.

 Ingredients:

1 green bell pepper
1 red bell pepper

I'm always overfilling my tortilla.

1 red onion
4 romaine lettuce leaves, washed and cut into bite size pieces
1 30 ounce can of black beans, drained and rinsed.
5 baby bella or button mushrooms
1 avocado
1 jalapeno pepper
2-3 tablespoons olive oil
cheddar, mozzarella, Monterrey Jack, or colby cheese.  We used colby since that was in the fridge.  Shred if necessary.
tortillas
fresh cilantro
salsa
plain yogurt or sour cream
your favorite hot sauce

Suggested spices: garlic, cumin, cayenne pepper, and cajun seasoning.

Begin by slicing the onions and peppers into thin strips.  Slice the mushrooms.  Add the olive oil to a skillet and heat it on a medium setting.  Then saute the onions for a few minutes until tender.  Be sure to flip the onions occasionally so they do not burn on one side.

What a colorful meal!

Then add the the mushrooms and pepper to the skillet and stir occasionally.  After a few minutes, add the beans and continue to stir occasionally.  This is a great time to add what ever spices you are using.  While the vegetables are cooking, peel and slice the avocado.

After the beans have softened, you are ready to eat.  We like to set our counter up like a buffet so that each person can easily personalize their fajitas. 

Enjoy.