Vegetarian Fajitas

[Guest guest]

Vegetarian Fajitas

These vegetarian fajitas are so tasty and filling, the meat won't be

missed at all.

 

Serves: 6

Prep. time: 15 minutes

Cooking time: 6 minutes

 

- 1 tablespoon vegetable oil

- 1 small onion, quartered and sliced

- 1 small red, green or yellow bell pepper, cut into strips

- 2 to 3 cloves garlic, finely chopped

- 1 can (15-oz.) black pinto or kidney beans, rinsed and drained

- 3/4 cup whole kernel corn

- 1/2 cup bottled salsa

- 1/3 cup water

- 2 teaspoons ground cumin

- 1/2 teaspoon salt

- 1/2 teaspoon ground oregano

- 1/4 cup chopped fresh cilantro

- 6 (6-in.) fajita-size flour tortillas, warmed

- Lime wedges (optional)

 

HEAT vegetable oil in large skillet over medium-high heat. Add onion and

bell pepper; cook, stirring occasionally, for 3 to 4 minutes or until

vegetables are tender.

STIR in beans, corn, fajita seasoning mix and water; bring to a boil.

Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes or

until mixture thickens. Remove from heat; stir in cilantro or parsley.

SPOON 1/2 cup fajita mixture onto each tortilla; fold in half.

[Guest guest]

Recipe sounds good. 

 

Tip - If your family can't get over using no " meat " what you can do is to use

the Boca Patties and soften about 20 seconds or so (longer and they turn to

mush) then cube them or cut them in strips.  Use your favorite fajita mix and

veggies and you're all set to go.

 

Some restaurants will make veggie fajitas for you, just ask. A great thing if

your out for Mexican food and don't want to do the regular cheese enchilada

story again. 

 

Pam

 

 

 

 

 

[Guest guest]

[Default] On Sun, 1 Nov 2009 06:32:19 -0800 (PST), Pam

<recipegirl wrote:

 

>Tip - If your family can't get over using no " meat "

 

Alternatively, you could buy TVP (texturized vegetable protein) for a

huge cost savings over meat or store-bought meat substitutes. Most of

the meat substitutes are merely TVP, ready to cook. If you look at the

ingredients, you will find many are primarily either texturized

vegetable protein or texturized soy protein, which is the same thing.

For example, here are the ingredients for a popular meat substitute,

Frichik:

 

>Ingredients: FriChik: Textured vegetable protein (soy protein isolate, soy

protein concentrate, wheat gluten, water for hydration), water, soybean oil, egg

whites, corn oil. Contains 2% or less of salt, dextrose, corn starch, potassium

chloride, disodium inosinate, phosphoric acid, hydrolyzed soy protein, modified

corn starch, guar gum, baking powder (corn starch, sodium aluminum phosphate,

sodium bicarbonate, monocalcium phosphate), onion powder, carrageenan, vitamins

and minerals (niacinamide, iron [ferrous sulfate], vitamin B1 [thiamin

mononitrate], vitamin B6 [pyridoxine hydrochloride], vitamin B2 [riboflavin],

vitamin B12 [cyanocobalamin]), natural flavors from non-meat sources, wheat

fiber, nonfat dry milk.

>

>Broth: Water, modified corn starch, hydrolyzed wheat gluten, corn gluten, and

soy protein, salt, phosphoric acid

 

 

I have discovered that I can make all my old meat recipes - spaghetti

sauce, chili, pot pies (use chunks rather than granular TVP), meat

balls, meatloaves, stuffed peppers, really just about anything you make

with meat - can be made easily just by substituting TVP. All you save is

money, calories and your health!

[Guest guest]

Mary wrote -

<<use chunks rather than granular TVP>>

 

My local Mexican food store has TVP, but not the chunks.  I was surprised to

find them there. 

 

Does anybody know if Worthington's, I think it was Worthington's still makes

vitaburger chunks?  This makes the best " beef " to put over jasmine rice. 

 

For the " beef " rice, just make up your favorite rice (we use Jasmine), then

separately boil the tvp chunks with a beef substitute bullion powder such as

McKays, then when softened, cut up a medium onion in a skillet or saute pan and

start to saute it in oil, then put in your chunks, fry up with the onions

(slowly) for a while, then add some of the water from the boiling process

(enough to make a good sauce to go with the chunks over the rice) then add in

some more of the McKays beef bullion powder and when it's cooked to your desired

softness then add a little cornstarch to thicken it up to your desired

thickness. (Watch how much bullion you put in or it can seem a little bitter.) 

You can also use the TVP for this or can use gluten flour; but gluten flour is

another touchy process if you're not familiar with using it.

 

This is not a good recipe if you have to watch your sodium.  McKay's is pretty

high in sodium content.

 

Pam