Mexican food has long been a favorite of mine. It can be healthy (or not), is always tasty, easy to prepare, and I have yet to find a person who doesn’t like it.
The following recipe is certainly one of the simplest I’ve made, but explodes with great flavor from the first bite to the last. The best part about it? It is meat-free, gluten-free and chock-full of veggies.
I had a hard time trying to decide whether or not these are considered quesadillas or fajitas, so, as I always do when I’m in doubt, I went to Google and looked up the difference between the two. It’s actually kind of interesting:
A fajita is a tortilla (warmed) that you fill with grilled meat and/or vegetables, top with salsa, sour cream, guacamole or whatever, and roll or fold and eat. At a mexican restaurant, they’ll bring you a cast-iron pab with the meat and veggies, and separate tortillas.
A quesadilla is one (folded over) or two (top and bottom) tortillas that are filled and grilled (key ingredient–CHEESE (that’s where the “quesa”comes from). The cheese is important–you can add other stuff both inside and outside, but it’s essentially cheese, and maybe shreds or meat and sometimes lettuce, assembled, cooked and served flat, with goodies maybe or not piled on top.
The quesadilla is assembled prior to hitting the pan, the fajita is assembled on the plate.
Because of how these are assembled, I think they’d be considered fajitas. Really, it doesn’t matter to me what you call them – I just hope that you make them! 🙂
Open-Faced Fajitas (egg, nut, and gluten-free)
– 2 medium bell peppers, any color, sliced
– 1 medium vidalia onion, sliced
– Juice of 4 limes
– 1 tsp. chili powder
– 1/2 tsp. cumin
– 1/4 tsp. cayenne pepper
– 1/4 tsp. garlic powder
– Cooking spray
– 7 oz. (half a block) tofu, pressed and cooked (I bake mine)
– 3 handfuls of baby spinach (just under 3 cups)
– 2 small corn tortillas
– 2 tbsp. shredded Mexican cheese
- Put sliced peppers and onions into a shallow dish, and pour lime juice over top. Sprinkle the chili powder, cumin, cayenne pepper, and garlic powder over the top. Stir, making sure everything is coated with the spices. Allow mixture to sit for at least half an hour.
- Coat a medium skillet with cooking spray. Add pepper and onion mixture (with juice), and saute over medium heat for about 5 minutes, or until vegetables are tender. Lower heat and tofu and spinach. Cover and cook, stirring occasionally, until spinach is wilted – about 3 minutes. Remove from heat.
- Sprinkle the cheese over the corn tortillas, and pop them in a toaster oven or under a broiler for a few minutes, or until cheese is melty. Top with cooked peppers and onions, and enjoy!