Veggie Fajitas

I think if I had to pick, Mexican food would top the list of favorites. My favorite, of course, is Tex Mex, but I'll try almost any Mexican food restaurant. My favorite is my neighborhood restaurant, Los Caporales. The owner knows us, is always friendly and they have the BEST salsa EVER.

The biggest problem with any Mexican restaurant, though, is finding something vegan. Oh, vegetarian is easy, but vegan? Not so much? Just about everything has cheese on it or in it. And some serve cheese enchiladas with a meat gravy! Yuck and double yuck!

We like to cook Mexican often at home. There is always something different - tacos, burritos, enchiladas, nachos, fajitas. I swear, I never get tired of it.

Veggie Fajitas

Olive oil
One onion, sliced
1 T. chili powder
1 T. paprika
1/4 t. salt
Black pepper to taste
2 zucchini, sliced lengthwise and into half moons
1 green pepper, sliced
4 Portobello mushroom caps, sliced
1 t. tamari
1 can black beans, drained
Whole wheat flour tortillas
Daiya mozzarella style shreds

Saute onions, chili powder, paprika, salt and pepper in olive oil, until onions are soft. Add zucchini, green pepper, mushrooms and tamari, cook until veggies are heated but not soft. Stir in the beans and heat through. Spoon some in a line down a flour tortilla, sprinkle on some Daiya, roll up and enjoy!

Feel free to add sliced avocados or salsa or anything to your liking!