Vegetable Frajitas

1 Tbl Olive oil
1 small onion, sliced in half lenghtwise, then sliced lengthwise into thin stips
2 cloves of garlic, minced (add more if you like)
1 medium zucchini or yellow squash, sliced in half lengthwise, then sliced digaonlly into thin pieces
1 jalapeno pepper, seeded and diced
1 green, red or yellow bell pepper, sliced
1 14-16oz can of black or kidney beans, drained (and rinsed, if salty)
2 tomatoes, peeled and diced or canned diced tomatoes
juice of one line
1 tsp of dried oregano
1 tsp cumin
1-2 tsp chili powder (I use Chipotle Chili Powder, feel free to add more if desired)
1/2 cup chopped cilantro

Flour tortillas or wraps, whole wheat are good, or tomato basil...use your wrapper of choice
Extras: sour cream (I use non-dairy, soy based sour cream)
cherry tomato halves
extra cilantro

Wrap tortillas in foil and put into a 350 degree oven, then turn off the oven.

Heat olive oil over medium heat and sautee onions until they begin to brown, continue to saute as you add jalapeno, bell pepper, garlic and finally the zucchini. Add spices: oregano, cumin and chili powder. Saute until the zucchini begins to soften. Add black beans, tomatoes and lime juice and simmer briefly until liquid reduces slightly. Stir in Cilantro just before serving.

Place some of the vegetable mixture along the center of each tortilla or wrap. Add the extras as desired and roll up the tortilla. Enjoy, but use a knife and fork, these are a little too juicy to pick up and eat. Everyone can make their own.

Non-vegan additions:
add shrimp near the end, being careful not to over cook 

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