One of our favorite types of food to eat is Hispanic cuisine. We have always enjoyed eating fajitas, burritos, tacos, etc. There are so many fun ways to eat this type of food. The only problem is the fajitas are cooked in oil and make us feel so heavy after eating them. Fajitas can be cooked in a little water without the oil which is fine but I learned a new way to cook them… Why not bake them in the oven and then the flavors can slow cook in the oven and they taste so yummy! It is a very easy way to make them and then you can leave them in the oven while cutting up the salad for your meal as well. I like to make my mashed beans ahead of time and just heat them up when I am ready to use them. The beans freeze well so they can be made a week in advance. Here is the recipe for my chili beans.
Even though there are several stops for this recipe, once it is finished it is very easy to reheat and eat for more than 1 meal. (It is a great leftover.)
All of the vegetables came from the garden which made it more fun to eat.
Cut into shapes you want in your fajita burrito. We like strips so it fits in the burrito shell nicely.
I use parchment paper on the cookie sheet to avoid spraying the pan with oil.
Bake in a 375 degree preheated oven for 20-35 minutes. We like them just tender or al dente. They are very good when they have a slight crunch left.
A closer look at the yummy vegetables!
It is nice to see the vegetables still in their cut form and not all mushy.
I arranged them with some homemade pinto beans and a salad.
It is a perfect meal because it has everything you need in a meal. No dairy needed in this recipe. All of the flavors mixed so well together. I used equals amounts of the salad, pinto beans, and fajita vegetable. Green onion is best then it did not taste like onions only. The fajita vegetables can be served over rice, with tortilla chips, or corn tortilla. The fajita vegetables keep well in the fridge for 3-4 days. They are very good with just tortilla chips and beans as well.
1 yellow squash, sliced
1 zucchini squash, sliced
4 oz mushrooms, sliced
1 medium onion, sliced
1 large tomato, large pieces
1 yellow pepper, sliced
1 green pepper, sliced
1. Slice vegetables and place on a cookie sheet that has been covered with parchment paper.
2. Preheat oven to 375 degrees.
3. Bake vegetables in the oven for 20-35 minutes or until al dente.
4. Serve with mashed beans, salad and in a burrito shell, over rice or with tortilla chips.