I went looking for recipes for some favorite Mexican recipes that I haven't been making because they aren't Food Combining compliant. Here's one that I found and adapted to fit my needs. It's good and pretty spicy too!
Veggie Fajita Burritos
from twopeasandtheirpod.com
3-4 Servings
Fajita Seasoning:
2 teaspoons chili powder
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
Pinch of cayenne pepper
1 teaspoon kosher salt
¼ teaspoon black pepper
For The Fajita FIlling:
2 tablespoons olive oil or avocado oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium red onion, sliced
8 oz mushrooms, sliced
2 cloves garlic, minced
1 tablespoon fresh lime juice
For Serving:
Tortillas, corn or flour
Guacamole
Vegan shredded cheese
Rice
In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, smoked paprika, cayenne pepper, salt and pepper.
In a large skillet, heat the oil over medium-high heat. Add the peppers, onion, and mushrooms and stir until the veggies are coated in the oil. Add the fajita seasoning and cook for 5 minutes, stirring frequently. Stir in the garlic and lime juice and cook for 2 minutes. The vegetables should be tender but still slightly crisp. I like to serve these in the jumbo tortillas and wrap em' up like a burrito so it's not so messy.
Can serve with a little bit of rice to help cut the heat of the spices!
