Wok-fried zucchini, leek, yellow bell pepper, mushrooms, cauliflower and fresh basil with taco seasoning, a yin-yang of sourcream and salsa, cheese rollups, avocado, jalapeños, salad, carrot and salsa.
Not shown: two corn tortillas to fill with the delicious mixture!
I just love tortillas and Fajitas. That’s why they keep popping up in my bento – well, that and that it is lovely, filling food that I usually have leftovers after making.
There is nothing at all that should keep you from enjoying them if you are vegetarian – veggie Fajitas are great without anything to replace the meat. In Mexican restaurants, they often serve a pan of fried meat pieces and vegetables to fill your tortilla with, and leaving out the meat does not influence the taste in a bad way at all!
I usually stirfry diced zucchini, leek or salad onion, bell pepper (red and yellow for a great contrast, sadly I only had yellow in the house!), mushrooms as a base and add any other vegetable that I find in the fridge that needs using up to stretch it. Fill the tortillas with a spoon of veggies, salsa, sourcream, and some shredded cheese and top with salad and carrot shaves. Enjoy!
If you absolutely feel the need to make burritos or have a meat-replacement, saffron rice, quinoa, or a sauce of shredded zucchini, onion and crushed tomato goes well with it.
There. That’s all you ever need to know about veggie tortillas. Now go out and make your own! What are you waiting for? There really is nothing to it! You could have sliced the veggies already by the time it took you to read this!