Between school, tae kwon do practice, errands, and well . . . life, I love meals that make themselves. Ok, well, they don’t exactly make themselves, but pretty close. I had lots of veggies to use up, so fajitas/tacos were perfect. I added lime juice and cilantro for a flavorful combination. I served them with some warmed refried beans topped with vegan cheese for some protein.
INGREDIENTS:
1 small summer squash, cut into 2″ pieces
1 small zucchini, cut into 2″ pieces
1/2 large onion, cut into 2″ pieces
1 red bell pepper, cut into 2″ pieces
1-2 Tbs olive oil
1 avocado, sliced
1-oz pkg fajita seasoning
1/8 C water
1/8 C lime juice
1 C fresh cilantro, chopped
Salsa
Vegan cheddar, shredded
Tofutti sour cream
Flour tortillas, warmed
DIRECTIONS:
In a large skillet heat the olive oil. Add the squash, zucchini, bell pepper, and onion.
Saute covered for about 15 minutes, stirring occasionally, until softened. Combine the fajita mix with the water and lime juice. Add to the vegetable mixture and combine well. Stir in the cilantro.
On a warm tortilla, layer on some sour cream, veggies, avocado, salsa, and cheese. Enjoy!
Could all those veggies and beans look more amazing? I love making meals that throw themselves together too. I would be so content to come home after a long day of work and eat a couple of these delicious tacos. Thanks for sharing love.
You’re welcome! The leftovers were just as good the next day for lunch! 🙂