Grilled Fajita Vegetables and Veggie Burritos

My husband likes steak fajitas; I just like the peppers and onions. When I serve fajitas, it’s easy enough to cook plenty of vegetables and make my own meatless meal. That’s how this dish was created. It’s a great alternative on fajita night, and it’s also a terrific Meatless Friday dish on its own.

Time Saving Tip:  slice the onions and peppers ahead of time; if you’re making another meal earlier in the week that calls for onions, do all the onion prep at once. Prep 2 or 3 large onions, using the biggest pieces for this recipe and chopping the small pieces for another dish.

Money Saving Tip:  fajitas are a great way to use up the peppers from a raw vegetable platter.

Feeding the Kids:  if kids don’t like cooked peppers, save some raw pepper strips for them to eat on the side. They can fill their fajita with meat and cheese.

Grilled Fajita Vegetables

2 cups onion, in thick slices
3 cups bell peppers (any mix of colors), sliced
2 TBL olive oil
1/2 cup salsa
1/4 cup soy sauce
1 oz. lime juice

Heat olive oil in heavy skillet. Sauté onions until they begin to soften, then add peppers. Cook vegetables to desired tenderness. Mix salsa, soy sauce and lime juice and stir into the hot vegetables. Remove from heat and serve.

Makes 6 servings.

Grilled Vegetable Burritos

Here’s how it looks before you roll it up!

Build your burritos with:

Warmed tortillas (I used “fajita size” tortillas)
2 thin slices Pepper Jack cheese
1/2 cup grilled fajita vegetables
1/4 cup pico de gallo

Roll them up and enjoy!

Nutrition information will vary depending on cheese and tortillas used.

© 2015 Barb Szyszkiewicz for Cook and Count. All rights reserved.

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