Fajita Vegetables

I use this recipe every day for breakfast, lunch, and dinner. I want vegetables like this in burritos, fajitas, enchiladas, even eggs. You can make one serving (using 1/2 vegetables) or 16 servings (using a lot of vegetables!) It really just depends on what you want to make.

If you want to cook this recipe with meat, start with cubes of chicken, steak, tofu... I find it easiest to cook the protein separate from the vegetables.

Usually I use five or six vegetables. Zucchini, Mushrooms, Tomatoes, Peppers, Onions, & Garlic... but you can add anything that you think sounds good. If you are cooking for one-two cut use half of a vegetable... if you are cooking for more use your judgment.

1. Chop all of your vegetables, but separate them by cooking time.

Tomatoes & Onions go in first ( cook 3-5 minutes before adding Peppers)
Peppers second (cook 2-3 minutes before adding Garlic, Zucchini, Mushrooms)
Garlic, Zucchini, Mushrooms third (cook 5-7 minutes with everything)

2. As you add in Veggies stir occasionally to keep from burning in your pan.
3. Season with salt, pepper, chili powder, cinnamon, hot sauce..... etc.