Fajitas

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Marinate Vegetarian Chicken Strips
Ingredients
  • 2 packages Frozen vegetarian chicken strips (thawed)
  • ½ cup Plain yogurt
  • 1 tbsp Oil
  • 1 package Fajita seasoning (reserve 1/2 packet)
  • ¾ tsp Red chili powder
  • ½ tsp Salt
  • 2 tsps Black pepper
  • 1 tbsp Paprika
  • ½ tsp Garlic (crushed)
Instructions
  1. Mix all the spices with oil and the yogurt.
  2. Add the chicken strips, stir and coat well.
  3. Set aside to marinate for ½ an hour.
Vegetables
Ingredients
  • 1 medium Zucchini
  • 1 small Yellow squash
  • 2 Green bell peppers
  • 1 small Red pepper
  • 1 medium Onion
  • 2 Serrano peppers
Instructions
  1. Wash and cut all the vegetables into thick 2 inch strips.
Ingredients
  • 3 tbsps Oil
  • Salt and pepper (as needed)
  • 1 can Black beans (15 oz, rinsed)
  • 1 tsp Lime juice
  • ⅛ tsp Red chili powder (or to taste)
  • 6 large Flour tortillas
  • sour cream (as needed)
  • picante sauce (as needed)
Instructions
  1. In a wok, heat 2 tbsp oil on medium heat.
  2. Stir-fry the chicken strips for 15 minutes, adding serranos halfway through. Empty into a dish, set aside.
  3. In the same wok, heat remaining oil. Add the vegetables and the reserved fajita seasoning, salt and pepper as needed, mix.
  4. Cook until tender but still crisp.
  5. In a saucepan, heat the beans, add salt, lime juice and red chili powder.
  6. To serve: warm a tortilla in a greased frypan, place on the dinner plate. Spread some chicken strips, vegetables, beans, sour cream and picante sauce, along the center. Fold to make a roll. Serve with additional beans and sour cream on the side.