Vegetable Fajitas

Course : Vegetables
Serves: 2
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3/4 cup broccoli -- bite size pieces
3/4 cup cauliflower bite size pieces
1 medium green bell pepper -- sliced into 1/4 inch slices
1 medium red bell pepper -- sliced as above
1 medium carrot -- sliced into 1/8 inch thick
2 bunch green onions -- julienned
2 cloves garlic -- peel, sliced lengthwise
2 tablespoons soy sauce
1 tablespoon corn oil -- cold-pressed,
1 tablespoon lime juice -- freshly squeezed
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried coriander leaf -- or 1 tablespoon fresh
1/4 teaspoon fresh ground black pepper
1 dash red pepper flakes

Preparation / Directions:

Chop all the vegetables and place them in a shallow pan. Cover with marinade and stir. In a wok, heat a little corn oil, but do not let it smoke. Sir fry the vegetables over medium-high heat until brocolli is bright green. About 3 to 5 minutes. The vegetables should be "tender crisp". Serve with fresh, home-made, piping hot flour and corn tortillas*. Fill the corn tortillas with the fajita mixture as per soft tacos. Fill the flour tortillas as per burritos. These are really good "naked", or you could accompany them with salsa, guacamole, and/or sour cream. Serve with a good quality beer that you like. * It is really worth your trouble to make your own tortillas, and with a little practice, it doesn't take too much time. Not only will you be assured that the tortillas are vegetarian, but the taste and texture of freshly made tortillas is superb. Adapted from a recipe I saw years ago on; it is a pleasure to pass it along. May it live long and prosper in your kitche


Nutritional Information:

153 Calories (kcal); 8g Total Fat; (40% calories from fat); 5g Protein; 20g Carbohydrate; 0mg Cholesterol; 1068mg Sodium

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