Friday, February 16, 2007

Quick Dinner: Fajitas

This dinner was done in under half an hour. I rushed a bit, but it's still very quick and seems like it would take more effort. (Sorry about the lack of pictures -- like I said, it was kind of rushed.)

The basic components are seasoned rice (from a mix), canned refried beans, sautéed veggies, and fresh lettuce and tomato.

You'll probably want to get the rice going first. I used Spanish-style quick rice mix that takes about ten minutes to cook; I can't find it online but something like this would do just fine. Just cook that up according to the instructions on the package.

With the rice cooking, it's time to do the veggies. You need:

• 1 small-medium green bell pepper, chopped
• 1/2 small sweet onion, chopped
• 8 or so mushrooms (I used crimini), sliced
• olive oil
• cumin*
• chili powder*
• salt*

*or substitute a pre-mixed fajita seasoning for these

Shake some olive oil into a heated pan and swirl it around for a couple of seconds. When the oil looks hot, add the veggies and sauté for a minute or so. Add the seasonings start with maybe 1/4 teaspoon of cumin and a shake of chili powder and work up from there according to taste (or smell). Add salt to taste and continue to sauté until cooked through.

Chop up some lettuce and tomato and set aside.

Open a can of refried beans (most are vegan, but check to be sure) and scoop them into a dish. If you like them soft like I do, stir in a tablespoon of water or so. Microwave until heated through.

Okay, so now you've got cooked rice, sautéed veggies, chopped fresh veggies, and refried beans. Just set them all out on the table with the warmed tortillas and whatever toppings you like (we used Tofutti sour cream, Ortega sauce, and Guaca-Salsa, which I can't recommend enough if you can find it), then make up your fajitas and enjoy.

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