This one's for you, my vegetarian friends. (I think I only have 2, but one can always wish, right?)
We really like fajitas. We don't so much like meat.
Veggie fajita recipes are harder to come by than you might think. But we have SO arrived.
I've made this often this summer b/c of all the peppers, onions, and garlic from our garden.
I promise, this is the best.
1 or 2 of each - onion, green pepper, red pepper, sliced
4 cloves garlic, broken with the side of your knife
marinade in a plastic baggie for at least 30 minutes in a marinade of:
1/4 c. olive oil
1/3 c. lime juice
1 tsp. soy sauce
1 tsp. chili powder
1 tsp. dried cilantro
1/2 tsp. cumin
dash of crushed red pepper
dash of salt
dash of cayenne pepper
Throw it all in a hot skillet and saute for 10ish minutes.
Friends recently introduced us to liquid smoke, which is now a total must-have with these. Throw in a few squirts of that in the last few minutes for added flavor.
To take it to the next level, add: (sometimes we do this and sometimes we don't)
1 c. beans (black or pinto)
1 c. rotel tomatoes
1/2 c. corn
Saute 5 minutes longer.
Serve with tortillas, cheese, salsa, sour cream, guacamole, pico, cilantro, you name it. And margaritas.