Tasty Recipe for Vegetarian Fajitas with Chipotle Cream Sauce

There is no reason why vegetarian fajitas cannot be every bit as flavorful as meat or chicken fajitas and with this recipe for vegetarian fajitas, we will show you how. This is a good recipe for fajitas because it is easy to make and the flavors complement one another very well.

The chipotle cream sauce goes beautifully with the vegetables although you might want to adjust the chili amount if you prefer milder or hotter food. There are some traditional Mexican recipes for vegetarian fajitas but this one makes use of Greek cheese because it goes so well with the grilled veggies. Do not worry about mixing completely different cuisines if they complement one another. This delicious vegetable fajita recipe confirms they do!

Cheese and Mushroom Vegetarian Fajitas

Ingredients -

1 zucchini, in 1/2 inch slices
1 red bell pepper, halved
1 green bell pepper, halved
1 yellow bell pepper, halved
1 sweet onion, halved
8 oz white mushrooms
8 oz mixed mushrooms (e.g. shiitake, crimini or portabella caps)
8 oz feta cheese, crumbled
6 large flour tortillas, warmed
1 tablespoon garlic, minced
2 tablespoons olive oil
1 teaspoon whole cumin seeds
1/2 teaspoon salt

For the Chipotle Cream Sauce:

8 oz sour cream
1 chipotle pepper, no seeds or stem
1/2 teaspoon salt

Preparation:

Heat the cumin seeds in a small, dry skillet for about one minute until their fragrance is released. Put them in a large bowl with the mushrooms, garlic, and olive oil. Toss well to coat them all.

Preheat the grill to medium hot.

Put the mushrooms, onion, zucchini, and bell peppers on the grill screen (you can use the rack of a broiler pan if you don't have a grill). Grill 2 or 3 inches from the heat, stirring now and then, until the mushrooms are cooked through. This will take about 7 minutes.

Make the chipotle cream sauce by processing the cream, chili pepper, and salt in a food processor until the pepper is finely chopped. This should take about 20 seconds.

Slice the cooked veggies into strips and place an equal amount on each tortilla.

Sprinkle the crumbled cheese over the top and garnish with cilantro.

Serve with the chipotle cream sauce and perhaps some salad and Mexican rice.

(Serves 6)

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