Vegetarian Fajita Recipe with Corn Tortillas
2 tbsp cup olive oil
1/4 cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon fajita seasoning blend (Spice Harvest)
Fresh herbs to taste (thyme, oregano etc)
1/2 tsp cumin seeds
garlic salt to taste
salt and pepper to taste
1 teaspoon brown sugar

1 tablespoon peanut or other favorite oil
2 whole cloves garlic
1 white bit of a scallion, halved

Main Ingredients:
1 med/sm. red onion, sliced
2 portobello mushrooms, sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
minced garlic to taste

1/4 iceberg lettuce head, sliced
1 medium tomato, chopped

Heated vegetarian refried beans, if desired (for added protein)
Guacamole and sour cream, if desired
Corn tortillas, homemade and kept warm (or packaged, sniff)

Combine marinade ingredients in a large, wide bowl or casserole dish with main ingredient vegetables.

Heat oil in cast iron pan, add garlic and scallion until they turn brown, remove them from pan, leaving flavored oil. Throw in onion slices and let them sizzle in the pan and begin to caramelize. Then add portobello mushroom and let begin to soften. Turn as needed (but infrequently). Add red and yellow pepper and as it softens, toss in the minced garlic.

Serve fajita ingredients on table with plate of lettuce and tomatoes, with guacamole and sour cream (optional) if desired. Bring out your warmed corn tortillas and let everyone make their own. Yummy!

DH enjoyed this too!