I love being that girl. You know the one. You see her sitting happily in the Mexican restaurant browsing over the menu (as if she doesn’t already know), and then she does it. She is brave enough to order fajitas. I find it both embarrassing and exciting when the loudly popping, sizzling and steaming skillet is brought to my table, along with a chorus of colourful side dishes. The whole restaurant looks up to see what all the ruckus is about, and everyone ooos and aahs over the noisiest dish you can order.
Then the real fun begins, squee! Layer each delicious tortilla with just the right proportions of sautéed veggies, refried beans, avocado, salsa, hot sauce, and a squeeze of lime for good measure. And by right proportions, I mean way too much so the stupid little tortilla can’t wrap all the way around the veggies, and you are forced to hoover the thing as quickly as possible, because if the tortilla can’t hold it all, maybe your mouth can. Inevitably, the sauce starts dripping down your arms, dirty napkins are everywhere, and success, one fajita down, many more deliciousness to go. Chug back your margarita not caring if veggie juices get all over the glass, and roll up your sleeves for round 2.
Sounds like a good ‘ol romantic dinner. Romantic in that having a moment with your dish kind of way, not with whomever is across the table from you, who is most likely appalled by now… Unless they were smart enough to order the fajitas too. Smart date.
Did I just describe your perfect Valentine’s Day dinner? What, I didn’t!? Shocker. So you have two options, 1) order the damn fajitas anyways 2) woo said date (or your romantic self) with homemade fajitas, because then who cares if you are caught with sauce dripping down your arms, it could be a great excuse for a romantic bubble bath. See! Bet you didn’t see that one coming.
I love how easy this dish is to whip up too. Just heat your oven to 350F (180C) and wrap the tortillas in aluminum foil. Pop them in the oven to warm up while you are preparing the rest of the meal, about 15-20 minutes. Prepare all your sides by slicing the avocado and lime wedges, chopping the cilantro, and putting the salsa and refried beans in some bowls. Chop peppers, onions, and mushrooms, all in nice thick slices, and finely mince the garlic.
Add a little oil to a skillet then sauce then add the peppers, onions, and spices. Cook for about 5 minutes until the onions and peppers are just starting to soften, then add in the mushrooms and garlic.
Continue to cook about another 7 minutes until everything is cooked and delicious. Serve with all your favourite toppings, lime slices, cilantro, avocado, refried beans, salsa, and hot sauce.
- 4 Sweet Peppers (red, yellow, orange, green, your choice!)
- 1 Medium Red or White Onion
- 8 Oz Mushrooms
- 3 Cloves Garlic
- 2 Tablespoons Olive Oil
- 1¼ teaspoons Chili Powder
- ¾ teaspoons Cumin
- ½ teaspoon Smoked Paprika
- ¾ teaspoon Salt
- 8 Corn Tortillas
- Lime wedges
- Refried Beans
- hot sauce
- Heat your oven to 350F (180C).
- Prepare your sides so they are good to go, because this recipe comes together pretty quickly. Slice the avocado and lime, roughly chop the cilantro, and spoon the salsa and refried beans into bowls.
- Wrap the tortillas in aluminum foil, and pop them in the oven for 15-20 minutes until heated through.
- Chop the peppers, onions, and mushrooms into thick slices. Finely mince the garlic.
- Heat the oil in a large skillet over medium high heat. Toss in the peppers, onions, chili powder, cumin, smoked paprika, and salt. Stir to keep anything from burning. Cook for about 5 minutes until the veggies just being to soften.
- Add in the mushrooms and garlic and continue to cook for another 5-7 minutes until everything is just cooked. Crank the heat for the last minute if you want to get a real sizzle going on.
- Bring the skillet directly to the table for added fun, and rest on something so it doesn't burn your table. Dig in!
Featured Ingredient: Corn Tortillas. 118 days, 56 Recipes to go!