Veggie Fajitas

This is another friend inspired recipe. Lisa and I love Mexican food and would always get together and make chicken fajitas. One day she made some without chicken and added a bunch of veggies instead. I haven't eaten chicken fajitas since. You won't even miss the meat.

-Toni

Ingredients:
Broccoli
Peppers -- green, red, yellow, or any colors you can find (Matt introduced me to purple last year)
Zucchini
Onion
Mushrooms
Cilantro
Lime juice
1 packet of fajita seasoning
Tortillas
Anything else you like on your fajitas, like sour cream, cheese, guac, etc.















Cut up vegtables into manageable pieces. Use as much as you want. You can adjust the amout depending on how many people you are serving and how much leftovers you want. Combine all the vegetables into pan with fajita seasoning -- for the amount I made I used half the packet of seasoning (I made enough for 2). Then add a small handful of cilantro and pour about a 1/4 cup of lime juice in. This adds a nice flavor to the veggies and helps them cook.















Cook on med/high heat until veggies have darkened a bit in color and have a bit of crispness still, you don't want the veggies mushy.















Place a scoop on a warm tortilla and top with your favorite toppings. Tapatio Hot Sauce is my favorite if you like it spicy.