BC Ancho-Lime Vegetarian Fajitas With White Cheddar Quesco
Ingredients
- 3 tbsp Olive Oil 45 ml
- 4 cloves BC Garlic, minced
- 1 BC White Onion, julienned
- 3 BC Bell Peppers, julienned
- ½ pound BC Mushrooms, sliced thin 225 g
- ½ pound BC Zucchini, spiralized or sliced thin 225 g
- 1 tbsp Ancho Chili Powder (or Chili Powder) 30 ml
- 1 tbsp Oregano 15 ml
- 1 tbsp Paprika 15 ml
- 1 tbsp Cumin 15 ml
- 1 cup Black Beans, drained and rinsed 240ml
- Juice of 1 Lime
- 1 tsp Ground Black Pepper 5 ml
- Dash Salt
Instructions
- Add olive oil in a large sauté pan.
- Add BC Garlic and turn heat to medium. Sautee until edges just become lightly browned.
- Immediately add the BC Onion and sauté until translucent.
- Add the BC Bell Peppers, BC Mushrooms and BC Zucchini, and continue to sauté until just heated.
- Add the herbs and spices and cook for 30 seconds to activate the flavours.
- Gently stir in black beans and heat.
- Finish with fresh lime juice and salt and pepper. Reserve for assembly.
For the Pico De Gallo
Ingredients
- 3 medium BC On-the-Vine Tomatoes, diced very small
- ¼ cup BC White Onion, diced very small 60 ml
- 1 Jalapeno Pepper, seeds and ribs removed, diced very small
- ¼ cup Fresh BC Cilantro, rough chopped 60 ml
- 1 tsp Salt 5 ml
- 1 tsp Ground Black Pepper 5 ml
Instructions
- Combine all ingredients in a non-reactive bowl (stainless steel, ceramic, glass, or metal cookware with enamel).
- Let stand as long as possible.
For the BC Queso
Ingredients
- 3 tbsp BC Butter 45 ml
- 2 Serrano Peppers, seeded, deveined, and diced small
- 1 Jalapeno Pepper, seeded, deveined, and diced small
- 2 cloves BC Garlic, minced
- ½ tsp Cumin 3 ml
- 3 tbsp All-Purpose Flour 45 ml
- 2 cups BC Whole Milk 480 ml
- 1 cup BC White Cheddar Cheese, grated 240 ml
- Dash Salt & Pepper
Instructions
- Over medium heat, add BC Butter in a sauce pot to melt.
- Add serrano peppers, jalapeno pepper, and BC Garlic. Sautee for 2 – 3 minutes. Do not brown.
- Add cumin and stir for 15 seconds.
- Add flour and stir to create a roux. Continue to cook for 1-2 minutes.
- Add BC Whole Milk and whisk to dissolve.
- While stirring frequently, bring sauce to a boil, reduce heat, and simmer 2 – 3 minutes.
- Remove the pot from the heat and add the BC White Cheddar Cheese. Stir to melt.
- Season with salt and pepper. Reserve for assembly.
Assembly
Ingredients
- Sauteed Vegetables
- BC White Cheddar Queso Sauce
- Pico De Gallo
- 12 – 4” Corn or Flour Tortillas
Instructions
- Wrap tortillas in aluminum foil and place in a 250 F oven for 8-10 minutes to warm.
- Remove from the oven but keep wrapped until ready to serve.
- Place desired amount of sauteed vegetables onto the tortilla.
- Add queso on top of the vegetables.
- Top with fresh pico de gallo and serve.
PREP TIME
1 hour |
COOK TIME
25 minutes |
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SERVING SIZE: 12 |
