Colorful Vegetable Fajitas
This meal first came to life during one of the most memorable election weeks in recent history. We originally planned it for election night in November 2020, gathering as a family to watch the results unfold. As history would have it, the presidential race wasn't officially called until Saturday, November 7, when Joe Biden became the 46th President of the United States.
Everyone brought something to the table. Alongside the sizzling fajitas were vegan ceviche with tortilla chips, lime rice, refried beans, and, of course, margaritas to help steady our nerves as we waited for the final outcome.
What made the evening unforgettable wasn't just the food—it was the feeling. The anticipation, the conversations, the laughter, and the shared hope reminded us of another historic night: November 4, 2008, when Barack Obama was first elected the 44th President of the United States. Some meals become more than recipes; they become time capsules, forever connected to the people, places, and moments that shaped them.
As you prepare this dish, perhaps you'll create memories of your own around the table. After all, the best recipes don't just feed us—they remind us where we've been, spark conversations about where we're going, and become part of the stories we pass on.
Enjoy.
Ingredients
8 Organic whole-wheat tortillas
2 Tbsp. avocado oil
1 red onion, thinly sliced
1 each red, yellow, orange bell peppers, thinly sliced
1 tsp. minced garlic
1 yellow squash, halved and sliced into strips
1 portobello mushroom, thinly sliced
1/2 c. chunky salsa
1 tsp. cumin
1/2 tsp. salt
1 c. vegan cheddar or Monterey Jack cheese
1/4 c. chopped fresh cilantro
dollop of vegan sour cream
Directions
Wrap tortillas in aluminum foil, and place in oven. Turn heat to 350 degrees. Bake for 15 minutes.
In a large fry pan, heat oil over medium high heat. Add onions, peppers, and garlic. Stir to coat vegetables evenly with oil. Cover with lid, reduce heat to medium, and cook for 5 minutes. Combine squash and mushroom with vegetables. Stir in salsa, cumin, and salt. Cover and cook for 5 - 8 additional minutes or until squash and mushrooms are fork tender.
Remove tortillas from oven. Spoon hot vegetable mixture down center of each tortilla. Sprinkle with cheese, diced cilantro, dollop of sour crearm. Roll up tortillas and serve.