Caramelized onion, mushrooms, peppers and carrot matchsticks wrapped in a spinach flour tortilla with dairy-free Swiss cheese, shredded lettuce and chopped tomato!

Makes 4 big ones

Sauteed veggies:

2-3 T. olive oil

1 fresh sweet onion – cut ends off, cut in half from end to end, peel, then cut crosswise into 1/4 inch wide half rings

1 c. fresh green pepper strips – cut top off pepper, core, cut into 6ths from top to bottom, then cut each strip crosswise into 1/4 inch wide strips

8 oz. fresh, white button mushrooms, sliced 1/4 inch thick

1 t. salt

1 t. garlic powder

freshly ground black pepper to taste

1 c. fresh carrot matchsticks (see below)

In extra-large skillet, over medium-high heat, melt oil. Add onion, pepper and mushroom. Stir well.

Add salt, garlic powder and a little black pepper. Saute till mushroom begins to wilt.

Add carrot matchsticks. Saute till caramelized. Salt if needed. Turn heat off.

Fajita ingredients:

4, 12 inch spinach flour tortillas – at room temperature

Daiya Swiss Cheese Singles – at room temperature

shredded iceberg/head lettuce

chopped fresh tomatoes

Assembly for each fajita:

Warm tortilla in large skillet till hot. Place on board.

Place 1 cheese slice in middle of tortilla.

Top cheese with 1/4 of the veggie saute.

Top veggies with shredded lettuce, followed by chopped tomato.

Sprinkle all with a little freshly ground black pepper.

Now, visualize wrapping a package. Lift tortilla edge closest to you up over ingredients.

Fold right side up and over ingredients, then the left side, then roll the wrap over the last flap, making a completely closed bundle.

Add a little oil to the skillet and fry on both sides till golden brown – it won’t take long. Remove to board, cut in half using a very sharp knife. Plate and serve.

Notes: The heat from the veggies will melt the cheese if the cheese is at room temperature.

You can use any kind of veggie cheese you want, but the flavor of the Daiya Swiss Cheese singles worked well and it melts easily.

Carrot matchsticks: 

Peel carrot; cut ends off.

Cut carrot into 1 inch or 1-1/2 inch segments, cutting  across the carrot.

Next, either stand the carrot on it’s end or on it’s side, and cut from end to end into thin slabs, about 1/8 inch thick.

Now stack the slabs a few at a time into a pile, and cut from end to end into 1/8 inch wide sticks.

Published by Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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