One kid's adventures in gastronomy

Fajitas are fa-easy

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You know that Mama makes quesadillas and fish tacos on occasion, but did you know she also makes fajitas? A lot of people cook a marinated skirt steak or chicken breast, then thinly slice it for the fajita filling, but Mama made ours minus the meat. And they’re really simple—but not necessarily quick, like a quesadilla. Mama said the more thinly the vegetables are sliced, the quicker they’ll cook and soften, so that part’s really up to you.
You can also change up the veggies and spices you use. Try zucchini and carrot ribbons with fresh mint or cilantro. You can even dress them like a taco salad with tomatoes, lettuce, sour cream, and cheese. And if you don’t want to use a corn tortilla (Mama and Papa say they’re pretty bland, but I ate mine), use an alternative kind. You can serve it with salsa, refried beans, Spanish rice, or whatever else you prefer. Mama whipped up a quick guacamole. Normally, I love avocados, but tonight, I just wasn’t feeling the guac. I tried everything (I’m getting very clever about the size of my “no thank you” bite), but I stuck with the Spanish rice.
Love, Jude
Mama deconstructed my fajita for me, but she needn't have bothered. I was all about the rice.

Mama deconstructed my fajita for me, but she needn’t have bothered. I was all about the rice.

Easy Veggie Fajitas
Canola oil
½ Spanish or sweet onion, thinly sliced
1 red, yellow, or orange bell pepper, thinly sliced
½–1 jalapeño or Serrano pepper, minced (optional)
1 or 2 cloves garlic, minced
1 can black beans, drained & rinsed
½ tsp cumin
Salt and pepper, to taste
Juice of 1 lime
6” corn or flour tortillas
In a large skillet, heat the oil over moderate heat. Add the onion and pepper and sauté until browned and very tender. Add the garlic, and sauté 1–2 minutes more. Add the beans, cumin, s&p, and lime juice, and stir to combine and heat the beans. Remove the pan from the heat. Heat tortillas according to package directions. Spoon about ½ cup filling into each and serve.
Note: Mama says you can add a tropical twist to this fajita filling by finely chopping up a small amount of pineapple or mango and adding that along with the beans. (Even with the pineapple in ours, I still didn’t want to eat more than 1 bite.) And if you’re adding meat, cook that separately.

Author: babyjude10

Hi. I’m Jude. And I’m a pre-schooler. I have cousins who are picky eaters, so my mama was determined that I would be a good eater. This blog documents her efforts. Along the way, she schools me in cooking methods and techniques, while exposing me to new foods. And I always give her my honest opinion.

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