Colorful Vegetable Fajitas

This meal was first prepared on November 3, 2020. As a reminder, this was the evening Joe Biden was elected the 46th President of the United States. (Well, more accurately, it wasn’t until Saturday, November 7th.) My family planned an election night viewing party, and everyone contributed to the menu. Alongside the fajitas we served a vegan ceviche w/tortilla chips, lime rice, and refried beans. We also prepared margaritas to calm our nerves. Yum! The evening was filled with an energy that harkened back to November 4, 2008, when Barack Obama was first elected the 44th president of the United States. Good food and good memories go hand in hand. Enjoy…

Ingredients

8 Organic whole-wheat tortillas

2 Tbsp. avocado oil

1 red onion, thinly sliced

1 each red, yellow, orange bell peppers, thinly sliced

1 tsp. minced garlic

1 yellow squash, halved and sliced into strips

1 portobello mushroom, thinly sliced

1/2 c. chunky salsa

1 tsp. cumin

1/2 tsp. salt

1 c. vegan cheddar or Monterey Jack cheese

1/4 c. chopped fresh cilantro

dollop of vegan sour cream

Directions

Wrap tortillas in aluminum foil, and place in oven. Turn heat to 350 degrees. Bake for 15 minutes.

In a large fry pan, heat oil over medium high heat. Add onions, peppers, and garlic. Stir to coat vegetables evenly with oil. Cover with lid, reduce heat to medium, and cook for 5 minutes. Combine squash and mushroom with vegetables. Stir in salsa, cumin, and salt. Cover and cook for 5 - 8 additional minutes or until squash and mushrooms are fork tender.

Remove tortillas from oven. Spoon hot vegetable mixture down center of each tortilla. Sprinkle with cheese, diced cilantro, dollop of sour crearm. Roll up tortillas and serve.