Vegetarian Fajitas

Ingredients

8 flour tortillas FAJITAS 1/2 wheat roast, sliced into fajita str, ips 2 large garlic cloves, minced 2 tbsp fresh lime juice 2 tbsp fresh orange juice 2 tbsp red wine vinegar 1/4 tsp cayenne pepper 1/2 tsp black pepper 1 tbsp brown sugar 3 tbsp olive oil 3 tbsp chopped fresh cilantro GUACAMOLE 2 avocadoes, pitted, peeled 2 tbsp lime juice 1 garlic clove, finely minced 1 medium tomato, chopped 2 tbsp chopped cilantro 1/2 tsp salt 1/4 tsp cumin powder 1/4 tsp black pepper SAUTEED BELL PEPPERS,ONION 1 tbsp olive oil 1 each red and yellow bell peppers,sl, iced into strip 1 medium onion, sliced 2 tsp red wine vinegar 1/2 tsp each salt and sugar

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Preparation
 
Instructions for fajitas:

Mix the lime juice, orange juice, vinegar, cayenne and black pepper
and brown sugar. Add the oil and chopped cilantro. Pour over fajita
strips and marinate for one hour to overnight.

Grill fajita strips or saute in a non-stick skillet with a little
oil.

While cooking fajitas, heat flour tortillas tightly wrapped in foil
in a 300-degree oven for 10 minutes.

For each fajita, spread a layer of guacamole over a warm flour
tortilla. Place several fajita strips and sauteed bell peppers in
center of tortilla; top with picante sauce and roll up.

Guacamole:

Mash avocado well; add other ingredients.

Sauteed bell peppers and onion:

Saute bell peppers and onion in oil until tender-crisp, about 5
minutes. Add vinegar, salt and sugar.

Recipe by Shirley Wilkes-Johnson

 

 
Servings:
8

 

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