At the end of every week, I try to create meals out of what ever is left over in the fridge. This week, the fridge was pretty full, but it was just a lot of small portions of everything. I found 1/2 an onion, a pint of grape tomatoes, and unopened package of mushrooms, a bell pepper, cilantro and 3 avocados – two of which had gone bad. Bummer. When I saw I had some sprouted grain tortillas left over, I obviously had to make tacos or fajitas.
I thought about “steam” frying the veggies in a skillet, but they either end up nearly boiled or under cooked if I want them to keep their shape. That’s when I decided to roast them instead and it was such the right call! Roasting brought out the veggies’ sweetness and deep flavor, and seasoned with smoked paprika and chili powder officially made them fajitas.
Ingredients (makes 4 fajitas)
4 tortillas – I used sprouted grain
1/2 sweet onion – sliced into 1/4 inch pieces
1 pint cherry tomatoes – cut in half
1 bell pepper – sliced into 1/4 inch pieces
4 large cremini or button mushrooms – sliced
2 green onions – thinly sliced
cilantro
1 Haas avocado
2 tablespoons lime juice
Fajita Spices
garlic powder
onion powder
smoked paprika
chili powder
pinch of salt
Directions
Preheat the oven to 400 degrees.
- Lightly dust a glass baking dish with spray cooking oil – a very light layer is all that’s necessary. Place the onion, tomatoes, bell pepper and mushrooms in the dish. Sprinkle a light and even layer of the fajita spices on top of the vegetables. Then dust with another light spray of oil. Bake for 30 minutes, gently tossing the vegetables half way through.
- To make the guacamole, cut the avocado in half and remove the pit. Lightly score the flesh length-wise and cross-wise, being careful to not pierce the skin. Scoop out the flesh with a spoon and place in a small mixing bowl. Add the lime juice and a sprinkle in a little garlic powder and onion powder. Using a fork, mash the avocado to desired consistency. Add a pinch of salt, if desired.
- To serve, warm the tortillas. Spread a thin layer of guacamole down the center of the tortilla. Divide the vegetables between the tortillas, and then drizzle the juice at the bottom of the baking dish over the vegetables. This juice has tons of flavor, so don’t let it go to waste! Sprinkle green onions and cilantro leaves over the top of the veggies and roll up the tortillas. Secure with toothpicks, if needed. Serve hot.
Amber Henry says
I made this last night and was thrilled with it. Thanks for a great recipe!
Amy says
So glad you liked it! Thanks for stopping by, Amber!