Thursday, August 22, 2013

Potato Fajitas

This is one of those 'I have too many CSA items and don't know what to do with it all' posts. Not to mention, my sister, who lives in Kansas, just told me that she is hosting a Mexican food party this weekend & I am super-jealous so, that is how this dinner was born. Luckily, fajitas are one of the easiest - and most delicious - ways to use up a ton of produce (if you have zucchini, squash, or any other hearty produce, toss those in too!). The recipe below was used to feed two hungry folks. Enjoy!

Prep Time: 15 minutes
Cook Time: 60 minutes

Three (3) medium-sized red potatoes, chopped -- we could have used a potato or two more, but that's just because I love them so much and could have eaten a ton of them
Two (2) medium-sized purple peppers, sliced
One (1) white onion, sliced
1/4 cup of extra-virgin olive oil
1/2 teaspoon of minced garlic
Toppings -- this can include tomato salsa, corn salsa, diced tomatoes, cheese, avocado, etc.
Flour tortillas
Salt & pepper for taste
Taco seasoning for taste

Preheat oven to 400F degrees.
In a mixing bowl, blend olive oil, garlic, and any seasoning (salt/pepper or taco seasoning) together.
Toss chopped potatoes with the olive oil blend and spoon into a foil-covered baking dish.

Bake for 45 minutes to an hour (this varies based on your oven).
While your potatoes are roasting, toss your chopped veggies into a pan with about a tablespoon of olive oil and a little garlic.
Saute your onion and peppers with salt/pepper and a dash of taco seasoning. This will take about 10 minutes, so if you want everything to come out at once, wait until your potatoes are almost finished.

Once your potatoes are done, toss them in the pan with the onions and peppers for a minute or two.
Serve on a plate together with the toppings of your choice and flour tortillas.