This is a beautiful thing. A dinner where everyone can pick and choose what they want in a dish that’s meant to be eaten this way. Fajitas. No fighting over the perfect looking plate with all food groups represented. Tortillas, an easy sell since it’s really just bread, cheese, and then anything else is a bonus. Roast some veggies and cross your fingers. Top with all the fun stuff: guacamole (so easy to make), salsa, sour cream, black beans and cilantro. And think of how pretty your table will look with all those little bowls of food. It’s like a party in a in the middle of the week. How impromptu of you! You didn’t realize you were so festive. Throw on some mariachi music, break out the chips and margaritas and make it a theme night. Hey, it can’t hurt.
Roasted Vegetable Fajitas
I was influenced by Cheeky Kitchen‘s Roasted Mushroom fajitas so I went with portobellos in these. However, any roasted veggie would be great.
4 portobella mushrooms
3-4 T. olive oil
4 cloves garlic
1 green and 1 red pepper
1 can of black beans, rinsed and drained
1 T cumin
1/2 t cayenne pepper (depending on how spicy you like it)
Preheat oven to 400 degrees. Brush dirt off mushrooms. Cut into thick slices. Toss with oil, 3 cloves minced garlic, salt and pepper. Place on a rimmed baking sheet and roast for about 15 minutes. While the mushrooms are roasting, slice the onion and peppers into thick slices and saute in a hot pan with olive oil until they’re soft. Put aside.
To make guacamole: scoop out the flesh and put into a bowl. Squeeze in half a lemon. Add one clove minced garlic and sprinkle with coarse salt. Add cumin and cayenne. Mash with fork or potato masher. Add a few tablespoons cilantro if you like.
Wrap tortillas in foil and warm in the oven for 5-10 minutes.
Put all topping into bowls (beans, guacamole, salsa, sour cream, cilantro, cheese) and assemble fajitas at the table.
*Propose a toast to a meal where everyone is smiling.