I think everyone has a few things they could just about cook in their sleep, for days when you get home late and are starving and still have a million things to do. For me, one of those things is Mexican food - fajitas, burritos, nachos, or whatever. It's filling, versatile, I usually have the ingredients on hand, and quick, especially since I'm a vegetarian (come on, how hard is it to open a can of beans?) Oh, and did I mention it's delicious? But you already knew that!
Okay, so I probably don't make the most authentic Mexican food in the world. In fact, the phrase "Mexican inspired" might be more appropriate. That's okay though, because whatever the appropriate term, meals like this one get me through dinner at least twice a week. In fact, they even earn me compliments when I serve them to others - especially when I make fajitas (it's probably the heavy splash of wine I throw in at the end...) Anyways, I had a difficult time writing an actual recipe for fajitas. And it's more of a guide than an actual recipe. Feel free to to just use whatever vegetables you have on hand, it's a great way to use up left-over odds and ends... or a never-ending supply of zucchini!
Recipe for Vegetarian Fajitas
2 medium onions
1 zucchini and/or yellow squash
1 bell pepper
(any other sauté-able vegetables you have on hand)
2 cloves garlic, minced
2 Tbsp olive oil
1/4 cup white wine
tortillas
refried beans and/or rice
grated cheese
salsa, sour cream, guacamole, diced tomatoes, olives, etc.
Slice whatever vegetables you are using. I like to have strips rather than large pieces, but the taste will be the same whatever shape you decide on. Heat the oil in a large skillet over medium-low heat, then add the vegetables and garlic. Sauté until vegetables are just tender (but not entirely mush). If they begin to brown before they reach this point, add the wine and cover until they are cooked. This will allow them to cook without burning. When the vegetables are cooked to your liking, add the wine (if you haven't already done so - remove the lid if you were using one). Toss the vegetables and allow them to absorb some of the flavor for a minute, then turn the heat on high and stop stirring. The wine will evaporate and the vegetables will sizzle - this will allow them to sear a bit on the outside so try to resist the urge to stir too much. When the pieces on the bottom are browned to your liking, stir everything around and repeat once or twice more, depending on how browned you want the vegetables to be. Once they're done, remove the pan from the heat and serve with tortillas, beans, cheese, and toppings.
Recipe for Sweet Potato Fries
One large (or two small) sweet potato
2 Tbsp Olive oil
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
Peel sweet potato, then cut in half lengthwise. Place flat side down, then cut the sweet potato into 1/4 inch strips. Depending on the size of your sweet potato, you may need to cut the strips in half to make them shorter and divide the thicker strips in the middle into two or three fry-sized pieces. Place these in a large bowl and cover with ice water for 15 - 30 minutes. Meanwhile, preheat your oven to 400.
Dry fries thoroughly using paper towel, then toss with oil, minced garlic, salt, and pepper. Toss to coat with your hands. Spread evenly over a foil-lined roasting pan, being careful not to over-crowd the pan. Bake until tender, 15-20 minutes depending on the thickness of your fries. If, like me, your fries are tender enough to be pierced with a fork before they begin to darken, switch your oven to broil and move an oven rack as high as possible. Broil for 5 minutes, then remove from the oven, flip with a spatula, and broil again to allow both sides to darken.
Optional South-Western Dipping Sauce
1/3 cup sour cream
1/3 cup salsa
1 Tbsp lime juice, freshly squeezed
1/2 tsp cumin
Mix the above ingredients, then use as a dip for the sweet potato fries and enjoy!
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