Zesty Fajitas

From The Enlightened Kitchen John Wiley & Sons ©Marie Oser

Zesty Fajitas

8 Servings

1 Tablespoon olive oil
1/4 teaspoon crushed red pepper
6 cloves garlic, minced
1 large red onion, halved crosswise and cut into 1/8” wedges
3/4 cup red bell peppers, sliced into 2” strips
1 (6-ounce pkg) Yves Veggie Canadian Bacon, diced
4 cups unpeeled russet potatoes, cut into 1/4 “ wedges
1 medium zucchini, sliced
8 ounces portobello mushrooms, sliced
1 (18 ounce package) seitan, reserve broth
1/2 cup Tequilla
1 1/2 cups reserved broth
1/2 cup chopped fresh cilantro
1 Tablespoon tamari
8 whole wheat tortillas

Heat oil and crushed pepper in the pan for 2 minutes, over medium high heat. Add garlic, onion, bell pepper and bacon. Sauté 3 minutes, add potatoes and cook mixture 8 minutes, stirring frequently. Add zucchini and mushrooms and cook 3 minutes. Add seitan, tequila, broth, cilantro and tamari. Cook mixture 3 minutes, then reduce heat to low and simmer mixture 5 minutes, or until potatoes are cooked through, stirring occasionally.

Preheat oven 200° to warm tortillas or warm in microwave

Serve hot.

Nutrition Analysis per Fajita

Protein 20g Carbohydrate 49g, Fiber 10g, Fat 2g, Cholesterol 0 mg, Calcium: 58mg, Sodium: 601mg.
Calories 305