Yearning for a quick dinner that you can put on the table in no time? These easy veggie fajitas will be on the table in no-time. They're gluten- and dairy-free, as always.
- 4 gluten-free whole grain tortillas
- 4 tsp. extra-virgin olive oil, divided
- 1 head Swiss chard, thinly sliced
- Sea salt and freshly ground black pepper to taste
- 1 cup thinly sliced baby bella mushrooms
- 2 scallions thinly sliced
- 1 cup grape tomatoes quartered
- 1 Tbsp. finely chopped fresh parsley
- 1 tsp. fresh orange zest for garnish
- 1/3 cup Lifeway Plantiful probiotic plain beverage
- 2 Tbsp. freshly squeezed orange juice
- 1 tsp. orange zest
- 1 tsp. fresh basil leaves
- ¼ tsp. sea salt
- ¼ tsp. ground cumin
- ¼ tsp. chili powder
- Pinch pepper
-
Using tongs, hold the tortillas one-by-one over a medium flame on the stovetop until the tortilla is toasted. Set aside.
-
In a large skillet, heat 2 tsp. olive oil and sauté the Swiss chard over medium heat for 5-7 minutes or until wilted and bright green. Season to taste with sea salt and pepper. Transfer to a plate.
-
Return the large skillet to the stovetop and use the remaining 2 tsp. olive oil and sauté the mushrooms over medium heat for 5 minutes or until tender. Season to taste with sea salt and pepper. Transfer to the plate with the Swiss chard.
-
Lay the toasted tortillas on a flat surface, such as a serving platter or wooden cutting board and top them with the Swiss chard and mushrooms followed by the remaining ingredients. Drizzle with the fajita sauce (recipe below) and serve warm.
-
Combine all ingredients in a small bowl and mix well until combined. Drizzle over the fajitas. Store leftover sauce in the fridge in a sealed container for up to 1 day.