Meatless Monday Series: A Favorite Meatless Meal

HAPPY MONDAY WORLD!

Shake off that case of the Mondays and get EXCITED because it’s another MEATLESS MONDAY!

There’s no need to feel like this…

…when you know you’re doing something great for yourself and the environment!

So lets kick off another week with a good-for-you bang!

What’s my favorite Meatless Monday meal, you ask?!?

Aside from my LIP-SMACKING Black Bean Burgers, of course, it has to be another version of MEXICAN MONDAYS….VEGGIE FAJITAS!

Even when it’s not Cinco de Mayo, this crowd favorite is the perfect Meatless Monday meal…check it out for yourself:

• It’s good food, fast! Cooking in 30 minutes or less, fajitas are the perfect mid-week dinner.
• Taste buds love it! Packed with a flavorful punch, you won’t even notice it’s meatless!
• Full of vital nutrition: vitamins, minerals, protein, fiber, and healthy fats.
• Kids <3 DIY meals, so let them build their own fajita perfectly suited to their appetites.
• Leftovers are just as good (add them to a salad or wrap for tomorrow’s lunch).
• Wallet-friendly. Good-for-you food doesn’t have to be bad for your wallet!
• Totally customizable depending on your palate.

What are you waiting for?!?

Get cooking!

nom nom nom 🙂

Ingredients:

• 2-3 tablespoons olive oil, divided
• 2 cloves garlic, chopped
• 1 tsp cumin (at minimum)
• 2 tsp chili powder (at minimum)
• 1 tsp ground cayenne pepper (at minimum)
• 1 large yellow onion, sliced
• 1 cup mushrooms, sliced
• 1 bell pepper, any color, sliced into strips
• 1 zucchini, sliced
• 1 can black beans, drained
• 1 tomato, chopped
• 1 avocado, chopped or guacamole
• Whole wheat tortilla
• Salad fixings
• Optional: Jalapeno peppers, chopped, Mexican cheese blend for topping, salsa, lime

Directions:

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add garlic, cumin, chili powder, and cayenne pepper to toast the spices before adding veggies.

2. Add another tablespoon of olive oil and onions to the pan. After onions begin to soften (but not translucent) add mushrooms and peppers to skillet. Continue to cook adding more oil (sparingly!) or water and spices to taste (including black pepper and salt now). Remember that mushrooms release water when cooked, so you shouldn’t need to add too much liquid to coat the pan! (I like it hot so I’ll even add a chopped jalapeno!)

(Now is a good time to toast your whole wheat, high fiber tortillas in the oven!)

3. Add zucchini and continue to stir while veggies cook. Then add black beans. Mix thoroughly to ensure all veggies and beans are evenly coated with spices.

4. To assemble, add avocado, chopped tomato, and veggie/bean mixture to tortilla, roll up and enjoy! Alternatively, serve over salad. Serve with extra salsa, guacamole, a sprinkle of cheese, or a squeeze of lime, if desired.

Keep in mind that your fajitas heat level is completely dependent upon the amount of spices you choose to add. I don’t recommend any less than what’s listed above (I use way more!) or your meal won’t have that typical Mexican flair!

Now, how good does this look:

So what are you making for dinner tonight???