Veggie fajitas are awesome because they're really filling and fairly low-calorie. Not to mention that they're super-easy to cook, as long as you have a skillet of some sort on hand. This is a highly customizable meal, so throw in any types of veggies, top with any type of sauce, and season as mild or spicy as you'd like. This recipe makes two generous servings.
Prep Time: 10 minutes
Cook Time: 10 minutes
Two (2) large portobello caps, sliced in strips
1/2 white onion, sliced in strips
1/2 green pepper, sliced in strips
1/2 red pepper, sliced in strips
One (1) tablespoon of balsamic vinegar
Three (3) tablespoons of extra-virgin olive oil
Three (3) cloves of garlic, minced
One (1) teaspoon of homemade taco seasoning -- see recipe here
One (1) avocado
Four (4) medium-sized flour tortillas, warmed and/or grilled
Any additional toppings that you'd like (sour cream, cheese, pico de gallo, etc.)
Toss in sliced veggies (onions first, then peppers, and then mushrooms).
Sprinkle taco seasoning and garlic over the veggies and thoroughly mix in.
Let grill for about ten minutes.
Remove veggies and spoon into your warm flour tortillas.
Top with sliced avocado and any other desired toppings.