Roasted Vegetable Fajita Wraps Yield 16 Tortilla wraps
Vegetables:
2 each red, green and yellow bell pepper
4 large potatoes
2 large sweet potato
3 medium sweet onions
4 carrots
3-4 large beets (optional)
about 4 tablespoons canola, vegetable, or olive oil
chili powder
cumin
salt /black pepper
Filling:
1 can refried beans
1/2 to 1 whole jalapeno, to taste
Toppings:
sour cream
mixed salad greens
two tomatoes
grated cheese
salsa
Instructions:
1. Preheat your oven to 350, but you'll be missing out on that smoky flavor.
2. Wash the vegetables. Cut all vegetables into long, thin slices. Spread them in a cast iron skillet (if roasting in the oven, a baking sheet can be used). Put about 4 tablespoons of oil of choice in the pan and stir thoroughly. (You want your vegetables lightly and evenly oiled). Season lightly with salt, pepper, cumin, and chili powder.
3. Roast the vegetables, stirring every ten minutes or so. They are done when the potatoes are soft all the way through, which should take about half an hour.
4. Meanwhile, mince the jalapeno finely and add it to the can of refried beans in a pot. Warm over medium-low heat. Prepare your toppings (grate cheese, cut tomatoes, make guacamole if wanted). Warm the tortillas.
5. Once all of the ingredients are prepared and roasted, assemble your fajitas. Put a thin layer of refried beans across the bottom with cheese sprinkled lightly over it. Add the roasted vegetables. Top with salad greens, tomatoes, sour cream, salsa, and guacamole if you have it. Wrap and eat!
Notes:
This recipe can easily be made vegan by leaving out the cheese and sour cream, or using soy or rice alternatives for them.
2 each red, green and yellow bell pepper
4 large potatoes
2 large sweet potato
3 medium sweet onions
4 carrots
3-4 large beets (optional)
about 4 tablespoons canola, vegetable, or olive oil
chili powder
cumin
salt /black pepper
Filling:
1 can refried beans
1/2 to 1 whole jalapeno, to taste
Toppings:
sour cream
mixed salad greens
two tomatoes
grated cheese
salsa
Instructions:
1. Preheat your oven to 350, but you'll be missing out on that smoky flavor.
2. Wash the vegetables. Cut all vegetables into long, thin slices. Spread them in a cast iron skillet (if roasting in the oven, a baking sheet can be used). Put about 4 tablespoons of oil of choice in the pan and stir thoroughly. (You want your vegetables lightly and evenly oiled). Season lightly with salt, pepper, cumin, and chili powder.
3. Roast the vegetables, stirring every ten minutes or so. They are done when the potatoes are soft all the way through, which should take about half an hour.
4. Meanwhile, mince the jalapeno finely and add it to the can of refried beans in a pot. Warm over medium-low heat. Prepare your toppings (grate cheese, cut tomatoes, make guacamole if wanted). Warm the tortillas.
5. Once all of the ingredients are prepared and roasted, assemble your fajitas. Put a thin layer of refried beans across the bottom with cheese sprinkled lightly over it. Add the roasted vegetables. Top with salad greens, tomatoes, sour cream, salsa, and guacamole if you have it. Wrap and eat!
Notes:
This recipe can easily be made vegan by leaving out the cheese and sour cream, or using soy or rice alternatives for them.