Fajitas

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
  1. 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
  1. 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 
  1. 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. 
  2. 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. 
  3. 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 
  1. Remove the mushroom stems and clean the gills from the underside of the mushroom with a spoon. 
  2. Slice into 1/4-inch thick pieces and place in a large bowl. 
  3. Place the sliced peppers, onions, and corn in a separate large bowl. 
  4. Pour about 1/3 of the marinade over the mushrooms and toss to coat. 
  5. Pour the rest of the marinade into the pepper mixture and toss to coat.  Let sit for 30 minutes and toss a few times.
  6. Preheat 1 large and 1 medium-sized pan over medium heat.  No oil is needed since the marinade includes oil.
  7. 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.
  8. 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.
  9. Plate the toppings or serve right from the pans.
  10. 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

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