Cellar Dweller Veggie Fajitas

This is a really easy, extremely affordable recipe.  You can go a lot of different directions with this.  These fajitas are named in honor of Jordan’s college roommates, the cellar dwellers, who lived in a basement, and cooked and ate on a shoe string budget, but always had a grand old time.  Here’s the classic Tex-Mex, old San Antonio version we go with.

Fajitas:

(2) Zucchini

(3) Yellow Squash

(3) Bell Peppers

(1) Red Onion

(1) Yellow Onion

4C Mushrooms

(6) Garlic Cloves

2 T Cumin

2 T Oregano

3 t Paprika

2 t Chili Powder

Rice and Beans:

            (1) 16oz can low sodium, organic beans (black or pinto are our favorite)

            1C of brown rice, or quinoa

Guacamole:

Mix up avocado, onion, tomato, garlic, lime, cilantro/cumin/habenero pepper to your liking.  In addition to the pepper, the garlic, cilantro and cumin give a good kick, so play around with that. 

Start cooking your rice in a rice cooker or stove pot.  Chop up your veggies to your liking.  Don’t go too small with the squash or mushrooms or it can get soupy. Next, add the tougher veggies (peppers and onions) and garlic to a pan and grill on medium heat for 5 minutes.  When those are done place them in a covered pot on the lowest possible heat.  Grill the softer veggies (squash, zucchini and mushrooms) for about 4 minutes.  Then add them to the pot.  Bring in the spices!  Add spices to the mixture to your liking.  Bring the pot up to low-medium heat and continually stir the fajita veggies for 2 to 3 minutes to get a good distribution of flavor. Turn off the heat and place the cooked vegetables in a strainer in your sink to allow that veggie broth to sweat off a bit.  If you’re a real champ, drain that broth into a bowl and save it for a soup or something else later!

Serve with pico de gallo, salsa or guacamole and rice and beans.  You can eat these in tortillas or plain.  Great, quick, affordable dinner for the whole family.

Prep time is about 30 minutes.

Serves 4 people