Spicy sauteed vegetables.
Bell peppers, two or three,
Portobello mushroom, two or three,
Cut the onion, peppers, and mushrooms into long strips, or put them through the Cuisinart slicer disc.
Garlic, from half to a complete head
Crush and peel the garlic, and cut each clove into two or three pieces.
A medium saucepot and a big spoon
Put the saucepot on high heat. Pour in olive oil to lightly coat the bottom of the pan.
Put a couple of pieces of onion in the pot and wait for them to start sizzling to indicate that the pot is sufficiently heated.
Add the onion. Cook for a miniute or two, stirring often.
Add the peppers. Cook for a miniute or two, stirring often.
Add the mushrooms. Cook for several miniutes, stirring often.
Taste occasionally. Cook until the onions are translucent and no longer bitter.
Seasonings: chili powder, basil, black pepper, salt
Add garlic and seasonings. Cook for several minutes, stirring often.
The vegetables will cook down to be much smaller then when they were fresh, and should be quite tender. In particular, make sure that the peppers can be bitten through easily.
Limes, one or two
After the garlic has cooked, right before taking off the heat, squeeze the juice of the limes into the pot, stirring until it coats the food.
Remove from heat and serve as described below
Fajitas: Serve with
small or medium flour tortillas,
warmed in the oven. Bring sizzling ingredients, tortillas, and lots of garnishes to the table, with the rice and beans served on the side.
Tacos and Burritos: wrap
warmed in the oven,
around the vegetables, rice, beans, and garnishes.
around the vegetables, rice, beans.
Pre-heat your oven.
Spoon a thin layer of salsa over the bottom of a pan.
Fill the pan with tortillas wrapped around fillings.
Layer sour cream (perhaps with chili powder mixed in) over the top of the tortillas.
Cover pan with foil and bake for 15 minutes. Remove foil and cook until top starts to brown.
Grated cheddar and/or goat cheese
Salsa or pico de gallo