Fajita! Fiesta!

I knew one of the bigger challenges of the ELC would be my love of Mexican food, so when I saw an abundance of peppers at Hollygrove I was immediately excited!  Fajita bowls, hooray!  These were super easy to make, and with the addition on some corn and cherry tomato salsa, I didn’t even miss the onions that were unavailable.

                           for fajita bowl

                     2 large portabellas sliced

      2 bell peppers (its best if they are different colors) sliced

                     1 anaheim or other mild pepper

                         1 1/2 tbsp cooking oil

                               1 tsp salt

                           1 cup cooked rice 

                   3 cloves garlic coarsely chopped            

1. cook mushrooms and 1/2 of the oil plus about 2 tbsp of water in a skillet until softened.  Once mushrooms start to brown around the edges remove from skillet and set aside.  (how well you like the mushrooms done here is up to you, I like to let them cook for 8-10 minutes.)

2. Wipe out pan, add rest of olive oil,peppers, garlic, and salt, cook until all ingredients are softened.  About 5 minutes

3. combine mushrooms, and pepper mixture together in pan and cook for about 5 minutes, until all ingredients are combined.

 

                                               for the salsa

                         1 ear of corn boiled

                     10 cherry tomatoes quartered

                        1 poblano pepper diced

                               1 tsp salt

            combine all ingredients in bowl and mix well.

 

                                To serve

                    layer all ingredients and enjoy!