Sunday, July 29, 2012

Veggie Fajitas

Wow.  My husband and kids even like these.  I discovered this gem at El Torito Grill on a business trip this summer.  Every time I go on these trips, I order the same dish.  They are light but hearty at the same time.  I took a photo at the restaurant and then made my own version at home. WOW.

Here is my best attempt at a recipe for you:

Vegetable Fajitas via El Torito Grill
5 cloves garlic (minced)
1 onion (sliced)
1/3 cup olive oil
2 T fajita seasoning + water
4 red potatoes cut into wedges (try to be consistent in thickness of chopping for even cooking)
2 cups red pepper (sliced)
2-3 cups carrots (cut into match sticks
Corn (I cut off of 2 ears of corn on the cob that wasn't super fresh)
2-3 cups fresh spinach 
1 1/2 cups broccoli
1/2 head of cauliflower
Zucchini (sliced and halved) *
Yellow squash (sliced and halved) *
Pinto or black beans

*Not pictured here because I didn't have any--they were still amazing
 Combine garlic, onion, and olive oil and cook until translucent.  Add potato, carrot, red pepper, corn, broccoli, and cauliflower. Add fajita seasoning.  I mixed 2 Tbsp with 2 Tbsp water and then poured it in my wok.  Cook until veggies are nearly tender.  Add zucchini and squash and cook for 5-10 minutes until tender.  Add spinach and warm until it wilts (won't take more than 1-2 minutes). 

Serve on tortilla with beans, guacamole, and veggies. The potatoes and spinach make this--don't leave them out until you try it!  My husband was not excited when I wanted to try this experiment because of the potato and spinach.  He agrees they are the best part.