Fajitas
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.