Cheating Guacamole and Veggie Fajitas

I don’t care for hot, humid weather. If the air is sticky, I don’t want to be in it. I think I’d even prefer snow to this humidity we’ve been dealing with. Newton (my Terrier-English Bulldog mix) and I have been having a particularly terrible time of this heat because I was too cheap to buy us an airconditioner. A problem that may soon be remedied… However, the one thing I love love love about summer is avocados!

During the summer, I’ve been known to eat avocados 2 meals a day for 7 days a week. Sometime soon, I’ll have to post my guacamole recipe.

What I don’t love about avocados is waiting for them to ripen. I usually have 3 or 4 small ones waiting around to be eaten, but this night, they were all giving me the stony treatment. So, for today, I cheated and used my favorite pre-made guacamole in my fajita.

Yes, pre-made food is generally sketchy, but Wholly Guacamole is tasty, fresh, vegan, and sketch-free. No strange hidden ingredients – just good ole avocados and seasoning. I stock up when they are on sale and use them when my avocados don’t want to cooperate and ripen for me.

Veggie Fajitas – Ingredients:

  • Wheat tortillas
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 tomato
  • 1 large onion
  • 1/2 pound white mushrooms
  • cumin, to taste
  • mexican chili powder, to taste
  • paprika, to taste
  • onion salt, to taste
  • juice of 1 small lime
  • “Wholly Guacamole” (100 cal pack).

Directions:

  1. Wash, seed and slice the bell peppers and tomato.
  2. Chop the onion into long slices.
  3. Wash and slice the mushrooms.
  4. Cook all vegetables in a lightly greased frying pan over high heat for about 4-7 minutes.
  5. While the vegetables are cooking, season with spices and lime juice.
  6. Serve in a warm tortilla with guacamole.

**Cooking tip: Most vegetables are best when cooked at high temperatures for a short amount of time. Mushrooms do best at a lower heat (medium) and when they can spread out a bit. For this recipe, it would be best to cook the mushrooms in a separate frying pan, adding them to the rest only for the last minute. This will also prevent the mushrooms from leaking juices onto the other vegetables and making them soggy.

**Don’t cry! My eyes hate onions, but my stomach doesn’t! To reduce their pungency, chill onions in ice water for half an hour before chopping them, or for a couple hours in the refrigerator. It won’t completely neutralize them, but it will help!

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