Meatless in the Mountains

I love Mexican food, but hardly make fajitas.  It’s something nice to order out when they can bring you a sizzling dish of veggies, all dramatic and such, with an additional dish of all sorts of toppings and warm tortillas, yum!  Well, although it won’t have the same affect, here’s an easy recipe to try the dish at home.  I forgot how easy they are to make, much easier in fact than making quesadillas, enchiladas, chili or tacos.  Why don’t I make these more often??  They basically are easy tacos.  Anyways, I had intentions of grilling these outside but I was home alone and having trouble starting the grill, which terrifies me, so instead of blowing up the house I ran back inside and pulled out my grill pan.  You can use any veggies you’d like, but I went with the traditional mushroom, pepper and onion trio.  For seasonings, I added my MIM Ocho Spice Mix, which is just 8 of my favorite spices that I use on Mexican food.  Although there is vegan sour cream now available on the market, I feel like avocados or guacamole can take the place of that cool, creamy topping.  For gluten free, just choose any type of corn tortilla.  Enjoy!

Chop your veggies then toss in a bowl with some olive oil and a sprinkle of your favorite Mexican seasonings.

Grill (indoors or out!) until slightly charred and softened.

Warm your tortillas (corn or flour) then add the warm veggies and any other toppings!  I chose vegan cheese, fresh spinach, homemade guacamole and a pinch of lime juice.