There are a few meals I love to cook for a silly reason–they’re so pretty! I love how fresh, healthy ingredients come together with all their colors. Our favorite Tortilla Soup is one of those–all that red, white, and green–and this is another. Fajitas are an easy way to get lots of healthy veggies into my family, and they’re very easy to prepare. With our busy swim practice nights now, I chop all the veggies in the morning, then I only need to spend a little time at the stove once we get home. The kids get the rest on the table, and we’re good to go.
Baby Bella Mushrooms
Vidalia or Yellow Onion
Red Bell Pepper
Green Bell Pepper
Cumin, Chili Powder, Salt & Pepper to taste
Black Beans
Brown Rice or Flour Tortillas
Shredded Mexican CheeseI slice all the veggies and saute them on the stove until tender, adding spices to taste. To keep this meal gluten-free, I eat mine over rice, but my family likes to put theirs in flour tortillas. I put out our usual spread of salsa, hot sauce, sour cream, and shredded cheese. Two of my three kids like their food bland, so it’s easier for us to add spice at the table than on the stove.
Sliced chicken or steak are a great addition, but I like using the meaty-tasting Portabello mushrooms for a vegetarian dinner once in a while.
This recipe is linked up to Gluten-Free Wednesdays at GFHomemaker, It’s a Keeper, The Legacy of Home, Tasty Tuesday at Balancing Beauty & Bedlam, Meatless Monday at Midnight Maniac, Tasty Traditions at Coupon Cookin’, Foodie Friday at Designs by Gollum, Friday Favorites at Simply Sweet Home, Feasting in Fellowship Friday at Comfy in the Kitchen, and Friday Food at MomTrends.
