Garden Fajitas

I'm back.

New Zealand was A-MAY-ZING. I already knew that because I did a study abroad there in college, but being there with my little family and experiencing all new (and some the same) things was incredible. 2.5 weeks in the country and we still wished we had more time. Some how vacations always leave me wanting more and dreading going back to real life. I will work on a post with pictures and details soon.

However, one thing we knew going into the trip is that New Zealand is expensive. We cooked nearly all of our own meals in our motor home. However, I was the only vegan on the trip, produce is wicked expensive there, and the couple we were traveling with are not plant based eaters. At all. Since we did most meals together...my vegetable intake was way low. All of ours was. We pretty much only ate carrots and cucumbers because those were cheap. I won't lie, I bought a smoothie for $10 and I was in heaven. We mostly subsided on oatmeal, peanut butter, bananas, hummus, crackers, pb/honey sandwiches, mandarin oranges, plums, lara and clif bars, pasta, Indian and Thai food. They did have these great pre-made sauces (that had some veggies and sometimes tofu) in them so all we would do was make rice, heat those up, and everyone else would add pre-cooked chicken.

Needless to say, by the time we got home, the only thing we wanted to eat was vegetables and Mexican food. So, that is exactly what we have done.

Ingredients

olive oil

1 small yellow onion, diced

2 cloves garlic, minced

1 c broccoli florets, chopped

1 large carrot, julinened

1 bell pepper, diced

1 lime, juiced

1 tsp cumin

1/2 - 1 tsp chili powder

1 can black beans, rinsed and drained

1 c frozen corn

corn tortillas

avocado, to garnish

salsa, to garnish (optional)

Directions

1. Heat some oil (your discretion, but use more than you think you will need) in a pan over medium high heat and add onions and saute 3 minutes until starting to soften. Add garlic and stir continually to prevent burning.

2. Add broccoli, carrot, bell pepper, cumin, chili powder, and lime juice and saute until everything is soft

3. Once everything is soft, add beans and corn, taste and add more spices as needed. Cook until everything is hot.

4. Once ready, warm corn tortillas in a small pan over medium heat or in the microwave. Dish bean and veggie mix into tortillas, and top with salsa and avocados.

5. ENJOY

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