Tuesday, May 14, 2013

Mushrooms, Onions and Fire Roasted Corn Fajitas

I recently discovered Organic Fire Roasted Corn in the frozen section at my local Whole Foods Market. I think I'm in love. There's nothing added to the corn... no oil, salt or seasonings, which makes me so happy! I've been adding it to my salads for lunch, but I thought it would be a great addition to veggie fajitas. I also found a Southwest frozen veggie mix that works perfect for this recipe, it's a mix of red and green bell peppers with onions. You can use fresh veggies if you prefer - using the frozen just saves you some chopping time. 






I had left over fajita mix, 
so I added it to my salad greens for lunch the next day.


Mushrooms, Onions and Fire Roasted Corn Fajitas
by Sarah Farsh May 14, 2013
  • 1 sweet onion, sliced
  • 2 cups baby portobello mushrooms, sliced
  • 1 cup cherry tomatoes, sliced in half
  • 1 cup frozen 365 Everyday Value Southwest frozen veggie mix (green and red bell peppers)
  • 1 cup frozen 365 Everyday Value Fire Roasted Corn
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 2 tbsp tamari or soy sauce
  • splash veggie stock
  • brown rice tortillas, I used Engine 2 Tortillas
  • toppings: hot sauce, vegan cheese, avocado, jalapeno
Dry saute onions in a large skillet. Add mushrooms, cherry tomatoes, frozen veggies, frozen corn, chili powder, cumin, and tamari. Add veggie stock when needed, to deglaze pan. Add veggie mixture to a heated tortilla, and top with toppings of choice. 

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