Easy Veggie Fajitas

This is a quick, one pan supper, packed with antioxidants, complete protein, and most importantly – flavor!

Ingredients:

2 Tablespoons Extra Virgin Olive Oil

1 Large Onion, cut into strips

1 Clove Garlic, minced

Dash salt

½ Teaspoon Ground Cumin

1 Portobello Mushroom, cut into strips

1 Red Bell Pepper, cut into strips

1 Yellow Bell Pepper, cut into strips

1 Green Bell Pepper, cut into strips

1 Medium Zucchini, cut into strips

1 Tablespoon Fresh Oregano, chopped (1/2 Teaspoon Dried)

1 Tablespoon Fresh Basil, chopped (1/2 Teaspoon Dried)

1-16oz Package Marinated Tempeh, cut into strips ¼ inch thick

¼ cup dry roasted Pepitas (Mexican Pumpkin Seeds)

4 100% Whole Wheat Tortillas

1 Lime

Salt, pepper, and tabasco to taste

Directions:

Heat the oil in a large, nonstick frying pan over medium heat.  Toss in onions, garlic, and salt, and sauté a few minutes until onions are transparent.  Add cumin and sauté one more minute.  Add the mushrooms and sauté a few minutes until soft.  Then add the peppers, zucchini, oregano, and basil, and cook a few minutes until the veggies are softened but still have a little crunch to them.  Push all the veggies to the edges of the frying pan so that you have space in the middle to brown the tempeh.  Lay the slices of tempeh in the pan and brown them a couple of minutes on each side.  Then gently mix everything in the pan back together and sprinkle with the pumpkin seeds.  Wrap the mixture in whole grain tortillas, spritz with a little lime juice, and season to taste with salt, pepper, and tabasco.  Serves two.

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