Vegetarian Fajitas

After leaving Amazon, I was attempting for over a year to give into every physical impulse or craving I felt in an effort to reconnect with my body. I believed that it could best tell me what I needed to become healthy again. I've never loved vegetables in general, but I found I wanted more and more of certain vegetables. This was a way of preparing them that always appeals to me and I never tire of.

This recipe has largely supplanted the craving still occasionally satisfied by Vegetarian Pita Sandwich.

Chop:

Onion
garlic
poblano or bell pepper
tomato
avocado
mushrooms
other peppers, if you like (habanero, serrano, anaheim, etc.)

Mix in a bowl:

cumin
dried coriander
worcestershire sauce
dried ground peppers (ancho, chipotle, new mexico, guajillo, arbol, habanero or whatever else you have lying about the kitchen)
ground black pepper
a bit of liquid: oil, broth, wine, water all work

Mix the spices and the chopped vegetables (except the tomato and avocado) together. Heat pan or griddle. Brush with fat or oil. Cook the spiced, mixed vegetables. Meanwhile, mix the tomatos, avocado, some fresh cilantro with lemon or lime juice and a little black pepper. (Or make a simple salsa and guacamole.) Heat tortillas. Wrap the cooked vegetables in the tortillas, with a little of the tomato and avocado mixture.

These can be readily made non-vegetarian, but with a lot of vegetables, by adding meat to the mixture (chicken, ground beef, etc.). This is a workable way to use chicken that is leftover from making a stock. By adding a bit of the stock back in, the flavor is good.

Created: January 10, 2002
Updated: January 13, 2002