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).


  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!