Ingredients with Measurements:
- 1 cup TVP (Textured Vegetable Protein)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 8-10 flour tortillas
- Optional toppings: shredded cheese, salsa, guacamole, sour cream
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, rehydrate the TVP with 1 cup of hot water. Let it sit for 5-10 minutes until the water is absorbed.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the sliced bell peppers and onion to the skillet and cook for 5-7 minutes until they start to soften.
4. Add the minced garlic and cook for an additional 1-2 minutes.
5. Add the rehydrated TVP to the skillet and stir to combine with the vegetables.
6. Add the chili powder, cumin, smoked paprika, salt, and pepper to the skillet and stir to coat everything evenly.
7. Cook for an additional 5-7 minutes until the TVP is heated through and the vegetables are tender.
8. Warm the flour tortillas in the microwave or on a skillet.
9. Serve the TVP fajita mixture on the warm tortillas with optional toppings like shredded cheese, salsa, guacamole, and sour cream.
20-25 minutes
Temperature: Medium-high heat
Serving size: 8-10 fajitas
Nutritional information:
- Calories: 150 per fajita
- Fat: 6g
- Carbohydrates: 20g
- Protein: 7g
Substitutions for ingredients:
- You can use any color bell pepper you prefer or have on hand.
- If you don't have TVP, you can use cooked and shredded chicken or beef instead.
Variations:
- Add sliced mushrooms to the skillet with the peppers and onions for extra flavor and texture.
- Use the TVP fajita mixture as a filling for burritos or tacos.
- Make a vegetarian quesadilla by adding the TVP fajita mixture and shredded cheese to a tortilla and cooking it on a skillet until the cheese is melted.
Tips and tricks:
- Make sure to rehydrate the TVP with hot water before cooking it.
- Don't overcook the vegetables, you want them to be tender but still have a bit of crunch.
- Customize the toppings to your liking.
Storage instructions:
- Store any leftover TVP fajita mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the TVP fajita mixture in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the TVP fajitas on a platter with all the toppings on the side for a DIY fajita bar.
Garnishes:
- Fresh cilantro, chopped
- Lime wedges
Pairings:
- Spanish rice
- Refried beans
- Corn on the cob
Suggested side dishes:
- Black bean salad
- Grilled vegetables
- Chips and salsa
Troubleshooting advice:
- If the TVP fajita mixture is too dry, add a splash of water or vegetable broth to the skillet to moisten it up.
Food safety advice:
- Make sure to cook the TVP fajita mixture to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
- Fajitas originated in Texas in the 1930s and were traditionally made with skirt steak.
Flavor profiles:
- Smoky, spicy, savory
Serving suggestions:
- Serve the TVP fajitas with a side of Spanish rice and refried beans for a complete meal.
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