I made this into a vegetarian recipe from a chicken one from Bon Appetit magazne, and substitute corn tortillas for flour to make it gluten free. When I make this we do it wrap-your-own style. I put all the ingredients out on the table and everyone creates their dream fajitas.
Serves 4
3 tablespoons olive oil
1 large onion, sliced
1 red or yellow bell pepper, thinly sliced
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon minced garlic
1/4 teaspoon dried oregano
1 large onion, sliced
1 red or yellow bell pepper, thinly sliced
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon minced garlic
1/4 teaspoon dried oregano
Other wrap-your-own options:
warm corn tortillas
salsa
chopped tomato
sliced or chopped avocado
minced fresh cilantro
heated black beans
shredded cheese, preferably Monterrey Jack and Cheddar
yogurt or sour cream
Heat oil in heavy skillet over medium-high heat. Add onion and bell pepper and sauté until almost tender, about 10 minutes. Add cumin, chili powder, cayenne, garlic and oregano and continue cooking 1 minute. Spoon mixture into tortillas. Top with any or all of the other options. Roll up and enjoy.
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