VEGGIE FAJITAS
This recipe is a no-brainer, but tastes magna cum yummy. You can always add chicken or beef to make more traditional fajitas, but these fill the bill just fine! Serve them up with warm flour tortillas, shredded cheese, chopped tomatoes, onion and peppers, and sour cream. Or serve them with my World's Best Salsa and World's Best Guacamole for something really special.

What you need:
1 med. Onion
2 Carrots
1 Cup Red/Green/Yellow Bell Pepper
1 Red Jalapeno Pepper(Optional)
4 Cloves garlic, chopped
1 med. Yellow Squash 1 med. Zuchinni
(For added color, try adding some butternut squash or sweet potatoes Julienned of course)
6 Large Mushrooms
1 med. Tomato
Olive Oil
1/2 teaspoon Cumin, ground*
1/2 teaspoon Adobo Seasoning*
Dash of Liquid Smoke*
Salt and Pepper, to taste
*Substitute a good fajita seasoning for these ingredients, if you have one.
Julienne all of the above veggies. Heat oil in a large skillet. Add veggies one at a time, in the order listed above, tossing each new addition together with the rest. Add seasonings. Cook on fairly high heat, tossing veggies as they cook, until everything is well seasoned and sizzling. Turn out onto a large platter and serve with warm flour tortillas. Wrap veggies in tortillas and garnish as you like.