Fajitas

This recipe is another one of those that I like to call “flexible.” Even though we used bell peppers and mushrooms you could really throw in (or leave out) whatever you want into the mix. We are trying to be “flexitarians” so we didn’t include meat, but I am sure it would be great to add a breast of chicken or flank steak as well. I hope you enjoy these Fajitas as much as we do!

Ingreadient

• 4 bell peppers (we used green bell and Anaheim peppers, but red or yellow would be great too, sliced)
• 2 onions (sliced)
• ½ pound mushrooms (sliced)
• 2 Serrano peppers (finely chopped—optional)
• 2 tablespoons olive oil (or other cooking oil)
• 2 teaspoons Emeril’s Essence (see link below)
• 1/4 teaspoon cumin (ground)
• 1 lime (juiced)
• 2 tablespoons butter (melted)
• whole-wheat tortillas (warmed)
• cheese (grated)
• tomatoes (diced)
• avocado (sliced)
• cilantro
• sour cream
• lime (wedges)
• corn
• salsa
• pico de gallo

Step by step

1. Heat the 2 tablespoons of oil in a large sauté pan over medium-high heat.
2. Once the oil is hot toss in the sliced onions and bell peppers.
3. While those are cooking mix together the spices with the juice of 1 lime and 2 tablespoons of melted butter in a small bowl.
4. Once the peppers and onions are starting to brown add the mushrooms and spice mixture. Cook for 3 – 5 more minutes and then serve with warm tortillas and other toppings of your choice.