These vegetarian fajitas are so healthy and extremely delicious at the same time! I love this recipe because with it I can indulge in one of my favorite foods and feel virtually guilt free.
Are you ready for a healthy, vegetarian Mexican feast?!
I use eggplant in this recipe because it somehow resembles meat in my head, and it's extremely gifted at soaking in all of the surrounding flavors. Yum! Some people oddly don't like it, so I label it as optional - but it's my personal favorite ingredient in this recipe.
The vegetarian fajita recipe below is for 2 servings. The salsa and guacamole recipes yield about 2 cups each.
I know the list of ingredients may look a bit intimidating, but this is actually a very simple recipe. Give it a try!
PS. You'll notice a pattern with the ingredients for these 3 recipes - lots of lime, cilantro and garlic. It amuses me how when I make Mexican food I use 90% the same ingredients, but in different orientations. And somehow it all tastes different!
First we'll marinade the ingredients in a large zip lock bag. Toss everything, except the tortillas and garnishes, into the bag - the oil, sliced bell peppers, onions, eggplant, garlic, all seasonings, chopped cilantro and the juice from 1/2 lime. Seal the bag and shake it so that everything is evenly coated with oil and seasonings.
Set the bag aside and let everything marinade for 5-10 minutes while you prepare the salsa and/or guacamole (recipes for both are below.)
Heat a wok or large skillet to medium high heat and add the marinated vegetables from the bag. Stir fry the vegetables until tender, about 5-6 minutes. Be careful to not over-cook them, making them soggy and limp, they should still have a bit of crunch.
Remove from heat and warm your tortillas in a clean skillet or in the microwave.
Spoon vegetable mixture into tortillas and roll them up. Garnish with fresh cilantro, lime wedges, salsa and guacamole. May also serve with a side of black beans.
Dig in and enjoy your vegetarian fajitas!!
Combine all ingredients, cover and chill until ready to serve. Makes about 2 cups of salsa.
Gently mix all ingredients in a bowl, cover and chill until ready to serve. Makes about 2 cups of guacamole.