Justin and I don’t eat out much anymore and when we do there’s only 4 restaurants we frequent. Mostly in an effort to save money, partly because we are trying to eat healthy and the other partly because restaurants don’t offer a very wide variety of vegetarian dishes that don’t come in salad form. (This vegetarian is not a fan of salads.) One of the restaurants we do frequent has a wide variety of vegetarian dishes and I would be willing to bet they’re all tasty. I can’t tell you for sure though, because I have been hooked on their vegetarian quesadilla since first bite. In our continued effort to save money, we haven’t been to this restaurant lately. I still want to taste those flavors though, so to the kitchen I went. I skipped the quesadilla part though.
It’s not really a stir fry, but it’s not really fajitas. Kind of in between. We’ll call it a fusion of cultures…only not really. Hah.
Serve with chips, guacamole, sour cream or plain yogurt, salsa, rice, tortillas, chips or whatever else you fancy. Just enjoy it!
Vegetarian Stir-Fry Fajitas
— This recipe is fairly versatile. Vegan? Use a high heat oil in place of the animal fats. Gluten free? No problem. Eat up! Meat eater? Shredded chicken, beef or pork would make a great addition. Not a fan of the vegetables used or don’t have them on hand? Use what you have. Broccoli, mushrooms, sweet potatoes, etc… Also, leftovers would be amazing in an omelette or some kind of frittata/quiche for breakfast. Mmm!
1 onion, color of choice
— Cut the bottom and top off, slice in half, lay the onion flat, cut thin strips
2 bell peppers or 10 mini sweet peppers, color(s) of choice
— Cut into strips to resemble the shape of the onion. Cut the top of the pepper, cut in half, cut strips
1 zucchini or yellow squash
— Cut the top and bottom off, cut in half lengthwise, cut in half lengthwise again, cut into 1/4 inch pieces
1 can black beans, or 2 cups(ish)
1 cup(ish) of yellow sweet corn, canned, frozen or fresh
2(or more) cloves of garlic, minced
3 tablespoons(ish) ghee, clarified butter, lard, bacon grease or any high heat oil
Salt to taste
Splash of lemon or lime juice
Optional toppings listed above
Heat a large pan that has high sides (a wok works too!) to medium-high heat. Level 6 for me.
Add 2 tablespoons of your fat of choice and watch the oil. Once you see it kind of shimmer in the pan, add the onions and a sprinkle of salt.
Stir well to coat the onions and allow to cook for 5-7 minutes, stirring occasionally
Once the onions are starting to turn a dark brown, add the peppers and another light sprinkle of salt
Cook for 5 minutes, stirring occasionally
Add the zucchini, black beans, corn, other tablespoon of fat and another small sprinkle of salt
Cook until the zucchini begins to turn slightly golden
Add the garlic and a splash of lemon juice, stir quickly, cook for 2 more minutes, serve.