Meatless Moday Mexican Fajitas

Vegetarian fajitas can be more than just a bunch of sauteed vegetables. These imitation-beef fajitas are just as tasty (and filling) as the real thing - and they'll be ready to serve in under 15 minutes! For an easy vegan version, use tofutti sour cream and soy cheese.

Beef-less Fajitas

1 package Gardein beef-style chunks (Morningstar Farms beef-style strips will work too) defrosted

1 large onion, sliced thin

2 red, yellow, or green peppers, cut into strips

3 cloves garlic, chopped

Juice of two lemons or limes (or one of each)

3/4 cup fresh chopped cilantro

1 tsp. salt or to taste

1/2 tsp. fresh ground pepper or to taste

1 1/2 tsp ground cumin

1 1/2 tsp. chili powder or to taste

1-2 tsp. vegetable oil

1 package of your favorite soft tortillas - preferably whole grain

Toppings:

Crema, sour cream, or tofutti sour cream

Shredded Mexican blend cheese (optional)

You favorite salsa

Sliced avocado

In a small bowl, combine lemon/lime juice and one clove of chopped garlic. Sprinkle in a pinch of salt and ground pepper and 1/2 tsp. cumin. Whisk to blend. 

In another bowl, season defrosted "beef" with 1/2 tsp cumin, 1/2 tsp. chili powder, and a sprinkle of salt. Toss and let sit for a few minutes or up to an hour.

In a large skillet, heat oil over medium-high heat and add onions and peppers. Saute a few minutes until they begin to soften. Add remaining garlic and saute another 30-40 seconds. Add the "beef" and season with remaining spices. Saute until "beef" is nicely browned and heated through. Pour in the juice mixture and sprinkle in the chopped cilantro. Stir to combine and cook until about half of the liquid is absorbed.

Serve "beef" and vegetable mixture in warmed tortillas with a sprinkle of shredded cheese and top with salsa, crema/sour cream, and sliced avocado. It would also be wonderful with a side of rice and beans and a nice green salad with a cumin or cilantro dressing.