mama's in town

It's no secret to anyone that knows me...I have a love for mexican food.  There are so many flavors in mexican food, making it fun to eat, as well as cook.  Because of these flavors, mexican food is so easy to make vegetarian (you don't need that meaty flavor added to the dishes).  I cook a mexican dish in our home at least once a week and we dine out at mexican restrurants at least once a week as well.  One of my favorite mexican dishes, although there are many, is fajitas.  I decided to give this favorite dish of mine a try at home.  My mama was in town for a couple of days and I thought it would be nice for me to give her a home cooked meal.  I got the inspiration for this recipe from the back of a spanish rice box a couple months ago.  I added a few of my favorite fajita ingredients and made some vegetarian/vegan substitutions.  As it was called on the back of the rice box, I call this recipe Fajita Rice Wraps.

ingredients.
One package Spanish Rice
Fajita mix (onions; red, yellow, and/or green peppers), sliced into strips
1 15 oz. can black beans
"Beef" strips (the vegetarian kind of course, I use Lightlife Steak Style Strips)
Tortillas, warmed
1 tbsp. Olive oil (may need more, depending on the amount of vegetables)


optional ingredients.

Sour cream (I use Follow Your Heart vegan sour cream)

Shredded Cheese (I use veggie cheese, such as Daiya)
Salsa
Lettuce


directions.

• Cook rice and "beef" strips according to package directions.

• Warm black beans in a medium sized saucepan, until heated through.

• In a medium sized skillet, heat oil over medium heat.  Cook Fajita mix for 5 minutes, or until desired tenderness.

• Spoon ingredients into warmed tortilla and top with your optional ingredients.  Roll up tortilla and serve.

Enjoy!

Here are a couple pictures from "Meixcan Night in the Grant House"