Veggie Fajitas

my.forksmealplanner.com

Pam

( marks weekend prep items)

subheading: FOR THE FAJITAS:

4 portobello mushrooms

stemmed & sliced

2 red bell peppers

thinly sliced (≈2 cups)

1 red onion

thinly sliced (≈1 cup)

4 cloves garlic

minced (≈1 tablespoon)

1 tablespoon fresh ginger grated

1 teaspoon ground cumin

1 tablespoon low-sodium soy sauce (or tamari or liquid aminos)

1 tablespoon pure maple syrup

3 tablespoons fresh lime juice

1⁄2 cup fresh cilantro (optional) finely chopped

sea salt

freshly ground black pepper

subheading: FOR SERVING:

12 corn tortillas

1⁄2 (15-oz) jar salsa (≈1 cup)

1 avocado (optional) diced

subheading: YOU'LL NEED:

large skillet

skillet

subheading: RECIPE TIPS:

Fresh Ginger: To keep fresh ginger readily available, buy a few knobs and store them in your freezer, wrapped tightly in plastic wrap. Peel and grate while still frozen and return the unused portion to the freezer.

Low Sodium Soy Sauce: Tamari and liquid aminos are gluten-free, soy-based products used in the same way you would use soy sauce. To avoid soy entirely, choose coconut aminos.

Note: Ingredients may have been altered from the original.

Directions at my.forksmealplanner.com

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