Vegetarian Fajita Feast

Name: Vegetarian Fajita Feast
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 6 tablespoons fresh lime juice; 1 teaspoon salt; 1 teaspoon cumin seed, toasted and ground; 1/2 tablespoon fresh oregano, chopped; 1 teaspoon chili powder; 2 tablespoons safflower oil; 1/4 cup water; 1/2 cup fresh sour cream; 1 tablespoon fresh cilantro, minced (NOT dried); 1/2 tablespoon tequila; 1 garlic clove, finely minced; 1 red bell pepper; 1 green bell pepper (or orange, yellow); 1 yellow onion; 1 medium zucchini; 1 medium summer squash

Submitted by COOKGIRl

"A recipe from a local restaurant; printed in our local entertainment guide. To make the meal complete, serve with rice, beans and salsa. The recipe states, too that the marinade is equally delicious on prawns, steak, chicken or tempeh."

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Ready In:: 15mins
Ingredients:: 16
Serves:: 4

ingredients

Lime Marinade
6 tablespoons fresh lime juice
1 teaspoon salt
1 teaspoon cumin seed, toasted and ground
¹⁄₂ tablespoon fresh oregano, chopped
1 teaspoon chili powder
2 tablespoons safflower oil
¹⁄₄ cup water
Zesty Sour Cream
¹⁄₂ cup fresh sour cream
1 tablespoon fresh cilantro, minced (NOT dried)
¹⁄₂ tablespoon tequila
1 garlic clove, finely minced
Vegetables
1 red bell pepper
1 green bell pepper (or orange, yellow)
1 yellow onion
1 medium zucchini
1 medium summer squash

directions

For marinade, blend all ingredientgs together well and set aside.
Combine the sour cream ingredients and stir well. Set aside.
To prepare vegetables for cooking, cut vegetables to uniform size strips 1/4 inch wide by 3 inches long. Combine all the cut vegetables in a large bowl.
Preheat a large skillet or wok on high heat then add 2 tablespoons of the oil. Add the vegetables, and saute for 2 minutes.
Next carefully add half of the lime marinade and saute another 2 minutes. The vegetables are finished cooking when they are heated through entirely and still have a crunchy texture, but not mushy. If the vegetables start to dry out while cooking, add a little bit more of the marinade.
Serve the fajita mixture with a choice of warmed corn or whole wheat tortillas. (I love spelt tortillas!). Serve sour cream on the side.

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Reviews

This was sooo good! I added veggie ground round to the vegetables and it was very yummy. Also added spanish rice, it was good w/ rice too! I did add too much marinade and it was a bit juicy and spilled out the bottom, but now I know for next time. Thanks for the great recipe!

Chef Pollo
I used this recipe for the spices in the "lime marinade." I didn't marinade the veggies, but instead put the spices directly into the frying pan. The veggie fajitas had good flavor and were enjoyable.

Lt. Amy
Very good, I also used tempah and it ended up falling apart on me. Next time I might attempt to cook the tempah separate and add it later. I also used a bit more tequila than suggested.

type11error
Outstanding recipe that's going into my keepers cookbook. I made this with tempeh, 2 bell peppers, a zucchini and half an onion. The sour cream mix I made with low-fat Greek yogurt. I put about a teaspoon of oil in the marinade and a teaspoon in my wok. Although the vegetables started to stick, when I added marinade that stopped. Marinade is excellent - I used 2/3rds of it and served the rest with the meal. So is the sour cream mix; I put extra tequila in it to cut down a bit on the thickness of the yogurt:D Although I wasn't too pleased with the type of tempeh I bought I was very pleased with the recipe. Yogurt mix tasted good with the marinade too. I made enough for about 6-7 small corn tortillas. I'll have to try spelt torillas one of these days. Thanks so much Cookgirl!

Kumquat the Cats fr