If anyone knows the Kimbrell family, they know how much they LOVE Mexican food. Between the flavors of cilantro, lime and spices, they could eat it every night (and they often do). Dr. Matt likes to incorporate a “meatless” lifestyle as much as possible. This recipe is often a “go to” on a busy weeknight. The kids love it too!

Vegan Fajita Enchiladas

Ingredients for Fajitas:

• 2 green bell peppers
• 1 red pepper
• 1 onion
• 1 cup of sliced mushrooms
• Fajita seasoning mix
• 1 lime
• Garlic salt
• 6 whole wheat wraps
• 1 Cup of cooked quinoa

Directions:

1. Add coconut or olive oil to cut peppers and onions.  Add fajita seasoning mix and cook on high heat. Add mushrooms when peppers and onions are almost done.   
2. Evenly distribute quinoa and fajita mixture in the wraps
3. Add enchilada sauce (below), close the wraps and top with remaining sauce

Ingredients for Enchilada Sauce:

• 10 large Roma Tomatoes, halved
• 1 medium Onion, peeled and quartered {root-end removed and discarded}
• 3 tablespoons Olive Oil
• 1-3/4 teaspoon Kosher Salt
• 1/2 teaspoon coarse ground Black Pepper
• 2 cloves Fresh Garlic, smashed, peeled and roughly chopped
• 2 tablespoons Fresh Oregano
• 2 tablespoons Chili Powder
• 2 teaspoons ground Cumin
• 1/4-1/2 teaspoon Cayenne Pepper
• Juice of 1/2 a large Lemon

Directions:

1. Add a little olive oil to pan and cook onions and garlic down.
2. In a blender/food processor, add tomatoes and blend.
3. Once onions have cooked down, add pureed tomatoes to onions and garlic.
4. Add all seasonings (oregano, cumin, cayenne, lemon, salt and pepper) to tomato puree.
5. Add to the top of your fajita enchilada pan and serve with fresh cilantro and lettuce.