Veggie Fajitas

I don't know about you, but I am definitely ready for all the gluttony of the holidays to end. It seems like there's been a constant stream of goodies and sweets around here for weeks and my taste buds (and hips) are ready for some lighter fare.

Fajitas are such a quick and easy meal to throw together and I don't make them nearly enough. Most fajitas are made with chicken or beef strips but since we've been eating a lot more meatless meals lately, I thought these veggie fajitas would be a great alternative. I love the combination of peppers and onions and with the addition of mushrooms, you won't even miss the meat! To wrap the fajitas I used some Indian Naan bread that I happened to find in the discounted bakery rack at my grocery store and it was delicious. However, if you can't find Naan, you could use fresh flour tortillas or even pita bread.

Veggie Fajitas
1 onion, sliced
3 bell peppers, seeded and cut into strips
1 garlic clove, crushed
8 oz. mushrooms, sliced
2-3 Tbsp. olive oil
1 dried chipotle pepper, crushed to a powder (use less for less heat)
Salt & pepper to taste
4-6 flour tortillas (pitas or naan), warmed

Garnish: cilantro, lime, guacamole

Mix the oil and chipotle powder together then pour over the vegetable mixture, and toss to coat.

Heat a frying pan or wok until very hot. Add the marinated vegetables, and stir-fry over high heat for 5-6 minutes, until the peppers and mushrooms are just tender. Season with salt and pepper. Spoon a little of the filling onto each tortilla and roll up. Garnish with fresh cilantro, lime wedges and guacamole.

SOURCE:Adapted from Ezra Pound Cake

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