Vegan Fajitas with Corn Tortillas

Fajitas were a general staple in our home every summer before we decided to eat more plant based.  I had forgotten about them this summer, how?!  I don't know.  I decided to throw some together without chicken. They turned out great!  I was a little worried about how my kid would eat it, because when we had them before, they would pick out all of the chicken!  No chicken to be had for dinner last night, so they were forced to eat their veggies, cause let's face it....that's all there was!!!!  Ha!

 Dan decided to try making our own corn tortillas and bought this extra fine corn flour, found at most grocery stores (above).  It has instructions on the flour/water ratio on the back.  We put some together and pressed them in our tortillas press.  They are so nummy!  We like to leave them in the press a little longer to make chips out of them too!

 Below:  The ingredients in the extra fine corn flour.  Not too shabby :)

 I love red peppers and sweet onions in these fajitas because they are sweet and add to the spicy flavor of all the spices.  You could certainly add green peppers for more color! I hope you enjoy this very simple dinner dish!

Vegan Fajitas

3 red peppers, sliced

1 large sweet onion, cut into large chunks or sliced

1 cup dehydrated or sun dried tomatoes, soaked in hot water for about 10 minutes

3/4 cup water

1 tablespoon white bean flour, or cornstarch

1 tablespoon chili powder

2 teaspoons cumin

1 teaspoon oregano

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder (optional)

In a small bowl, combine dehydrated tomatoes and hot water, set aside.  In a large skillet, combine your onion and red pepper.  In a small bowl, combine the water, thickener, and spices.  Mix well and pour over your onion and red peppers.  On medium heat, bring to a boil, turn to low and let simmer about 5 to 10 minutes.  Drain the dehydrated tomatoes (add the water to your pepper/onion mix, if needed).  Add the tomatoes to your onion/pepper mixture and stir well.  Serve immediately over corn tortillas.  Garnish with salsa and cilantro.