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Ingredients
- 2 Onions (sliced)
- 4 Mixed color bell peppers (seeded and cut into strips)
- 10 Ounces mushroom caps (sliced)
- ½ Teaspoon Badia minced garlic
- 8 Tablespoons of Badia Olive Oil
- 2 tablespoons of Badia Fajita Seasoning
- Badia Salt and freshly ground black peppers
- 8 Corn tortillas (warmed)
Directions
- NOTE: Mushrooms can be replaced by steak or chicken
- In a large bowl, combine the onion, peppers, garlic and mushrooms
- Mix the oil and fajita seasoning in a cup, pour over the vegetables, and stir well
- Set aside
- Heat on a cast-iron skillet or wok until very hot and heat tortillas 2 minutes on each side
- Store in a tortilla warmer or wrap in aluminum foil until ready to use
- In the same skillet or wok add the marinated vegetables, and stir-fry over high heat for 5-6 minutes, until the peppers and mushrooms are just tender
- Season the vegetables with salt and pepper
- Fill each tortilla with the vegetables and roll up
- Garnish with fresh cilantro, lime wedges, sour cream and guacamole
