Vegetarian Fajitas with Chipotle Sour Cream

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This is my favorite recipe from this book! It is delicious.

 

 

* Exported from MasterCook *

 

Vegetarian Fajitas with Chipotle Sour Cream

 

Recipe By :Andrea Chesman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

GUACAMOLE

2 Whole avocados -- ripe

1 clove garlic -- minced

2 to 4 tablespoons Smoky Tomato Salsa or

store-bought salsa

lime juice

salt and pepper

CHIPOTLE SOUR CREAM

1 cup sour cream

1 to 2 teaspoons chipotle en adobo

salt

FAJITAS

2 whole onions -- thinly sliced

2 whole bell peppers -- julienned

1 to 2 large mild chiles, such as poblanos -- julienned

2 small to medium zucchini -- julienned

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lime juice

salt and pepper

8 whole 10-inch flour tortillas

Smoky Tomato Salsa or store-bought salsa

 

Prepare a medium fire in the grill with a lightly oiled vegetable grill rack in

place.

 

To make the guacamole, mash the avocados with a fork or puree them in a food

processor. Combine with the garlic, salsa, lime juice, and salt and pepper to

taste. Cover and set aside.

 

To make the chipotle sour cream, combine the sour cream, chipotle en adobo, and

salt to taste. Cover and set aside.

 

To make the fajitas, combine the onions, peppers, chiles and zucchini, olive

oil, lime juice, and salt and pepper to taste. Toss to coat and set aside.

Wrap the flour tortillas in foil.

 

Divide the vegetables into 2 batches. Grill each batch, tossing frequently,

until tender and grill marked, about 8 minutes. Warm the tortillas off to the

side of the grill, turning occasionally.

 

Serve the warmed tortillas, salsa, guacamle, chipotle sour cream and grilled

vegetables at the table and allow diners to assemble their own fajitas.

 

Source:

" The Vegetarian Grill "

Copyright:

" 1998 by Andrea Chesman "

 

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Per serving: 852 Calories (kcal); 45g Total Fat; (46% calories from fat); 18g

Protein; 99g Carbohydrate; 26mg Cholesterol; 732mg Sodium

Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 9

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0