För 4 personer
Ost
Små tortillas
Salsa
for the marinade:
- 4 tablespoons sunflower oil/safflower oil
- 2 lime=3 tablespoons fresh lime juice
- 1 tablespoon red wine vinegar
- 2 cloves garlic, finhackad
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt + pepper
- 1/4 teaspoon corianderpulver
- Chipotlesås, optional for heat + smoky flavor
- Add all ingredients to a jar, seal with a lid, and shake until fully combined. If making ahead of time place in the fridge until ready to use and shake before pouring.
for the avocado cream:
- 2 avocados
- 1 lime = 1/4 cup fresh lime juice
- 1/4 teaspoon salt + pepper, to taste
- Place ingredients in a blender or food processor and blend until smooth and creamy. Or, for a thicker texture mash with a fork. Taste and add more salt + pepper if needed.
for the black bean cream:
- cans black beans, liquid reserved
- 1/2 teaspoon oregano
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/8 teaspoon garlic powder
- salt + pepper to taste
- Rinse and drain 1 can of beans and place hälften in a blender or food processor. Reserve the liquid and add the beans along with the rest of the ingredients to your blender or food processor.
- Add 1/2 of the liquid and pulse your machine until it reaches the consistency you want. Add more liquid to help smooth out if desired.
- Taste + add more salt + pepper if needed.
for the fajitas:
- 1 batch fajita marinade, from above
- 3 paprikor, thinly sliced
- 3 portabella mushrooms eller vanliga champinjoner
- 1 medium yellow or red onion, sliced
- 1 cup frozen corn, defrosted
- Remove the mushroom stems and clean the gills from the underside of the mushroom with a spoon.
- Slice into 1/4-inch thick pieces and place in a large bowl.
- Place the sliced peppers, onions, and corn in a separate large bowl.
- Pour about 1/3 of the marinade over the mushrooms and toss to coat.
- Pour the rest of the marinade into the pepper mixture and toss to coat. Let sit for 30 minutes and toss a few times.
- Preheat 1 large and 1 medium-sized pan over medium heat. No oil is needed since the marinade includes oil.
- Pour the pepper mixture into the large pan and cook for about 10-12 minutes, until the peppers and onions have started to soften and turn golden. Increase heat to medium-high if needed. Stir every minute or so while cooking.
- Add the mushrooms to the medium pan and cook for about 7-10 minutes, or until most of the juices/liquid have evaporated from the pan. Stir every minute or so while cooking.
- Plate the toppings or serve right from the pans.
- Serve with warm tortillas, black bean + avocado cream, salsa, cheese, green onion, perfectly cooked quinoa, or whatever else you would like.
tips! For a kick of heat add diced jalapeno to the pepper mixture and/or serve the fajitas with chipotle adobo sauce. The leftovers are awesome from this meal. Especially with a sunny-side-up egg on top. Just saying, you should probably make extra. If you don’t want to make black bean or avocado cream, plain black beans and avocado work just fine! A little salt + pepper and a few spritzes of lime juice and you’re good to go.
Inspirerat av http://www.edibleperspective.com/home/2013/5/1/juicy-veggie-fajitas.html