Tuesday, September 7, 2010

fajitas montanas

(Serves 4)

This dish will make you wish you had packed margaritas.

*1 large yellow onion
*2 large red bell peppers
*2 zucchini squash
*1 portabello mushroom
*2 avocados
*1 tsp dried basil
*1 tsp cayenne pepper
*1 tsp salt
*1 tsp pepper
*Olive oil
*1 lime (optional)
*1 cup dehydrated black beans
*1 cup cheese (shredded or diced)
*8 flour tortillas

Prepare the black beans by adding to 1-1/2 cups of boiling water and allowing to simmer for 5 minutes

Split the avocado in half and remove the peel and pit. Cut the halves into thick wedges.

Dice the remaining veggies using the side of your metal spatula as a knife and the (clean) bottom of your frybake as a cutting board
Toss all of the veggies (except avocado) into the frybake and coat with olive oil and seasonings.
Sautee the vegetables in a pan for about 5 minutes or until tender.

For each Fajita take a tortilla and layer with black beans and the grilled vegetables, and top with slices of avocado.

Serve immediately.

(You may substitute or add other vegetables — such as different squashes or sliced carrots — depending on season and personal tastes.)

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