veggie fajitas

Summer has been busy lately! My recent travels and activities are definitely resulting in a reduction in posts. I'm expecting that will continue for awhile, but will continue to cook and write about it as time permits. 

I made this dish a couple of weeks ago and it's been sitting in my "to post" pile since. It commemorated my first time using queso fresco ("fresh cheese"), a white cheese that originated in Spain and after spreading to Mexico, became common in Mexican cuisine. I found it to be similar to feta in taste, but a little softer and less crumbly in texture. Along with cilantro, it was the perfect topic to the veggie fajitas made with fresh zucchini and peppers from the CSA box. Here's what I did:

Veggie Fajitas

Serves 2

1 small red onion, sliced into thin strips

1 zucchini, sliced and then slices halved

2 red, orange, or yellow bell peppers, cored and sliced

2 Tbsp. of your favorite salsa

1 15 oz. can black beans, drained and rinsed

2 Tbsp. cilantro, chopped

queso fresco

4 whole wheat tortillas

Heat 2 Tbsp. olive oil in a large pan over medium heat. Add onion and cook and stir occasionally while chopping the other vegetables, adding them to the pan as they are chopped. Cook and stir until vegetables are crisp tender. Add cilantro, salsa, and black beans. Continue to cook until mixture is heated through. 

Heat tortillas if desired. Fill each with 1/4 of the bean/veggie mixture. Roll into burritos. Top with cilantro and queso fresco.

I served the veggie fajitas together with avocado salad. Delish!