Tricolor Vegetarian Fajitas

These vegetarian fajitas offer a slight twist on the traditional Mexican fajitas recipe. Instead of salsa, we use crème fraiche here which goes very well with the stir fried vegetables and makes a creamy filling rather than a tomato-based one. The chili oil is optional but it goes give a nice, spicy kick to this vegetarian fajitas recipe.

You can add any other vegetable you fancy to this recipe, such as diced zucchini, tomatoes, spinach or mushrooms. This is a very healthy recipe and it is also filling enough to be served as a main meal. You can serve guacamole and salsa as an accompaniment if you like, or just serve the vegetable fajitas as they are.

How to Make Vegetarian Fajitas

Ingredients -

½ red onion
Large knob butter
½ cup cucumber, in thin slices
2 teaspoons chili oil
½ green bell pepper
½ yellow pepper
½ eggplant
2 tablespoons crème fraiche
2 large flour tortillas
1 cup shredded Monterey Jack cheese

Preparation:

Chop the bell peppers into long, thin strips.

Cut the onion lengthwise then into slices.

Chop the eggplant into small chunks.

Melt the butter in a skillet with the chili oil and lightly fry the bell peppers and red onion for 4 minutes, stirring continuously.

Add the eggplant and fry for 2 minutes.

Spread the crème fraiche on the tortillas.

Sprinkle over the cheese and cucumber and add the vegetable mixture.

Roll up and serve hot.

(Serves 6)

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