what's for dinner tonight: veggie fajitas with cilantro-lime rice, corn salsa and guac

Fajita night is always a wonderful night. It's a mixture of all things healthy and makes for a fresh meal!

Corn salsa: 

1 1/2 cup of cooked corn, drained

1/2 jalapeno, diced

1/2 roma tomato, diced

1/4 cup of cilantro, chopped

1 tsp. lime juice

Salt and pepper to taste

Mix all ingredients together and chill before serving.

Guac:

1 large Hass avocado

1/2 jalapeno, diced

1/2 roma tomato, diced

1/4 cup cilantro, chopped

1 tsp. of lime juice

Salt and pepper to taste

Secret ingredient: Use a dash of onion salt instead of regular salt.

Mash the avocado and then add in all ingredients. 

Cilantro-lime rice:

1 cup of white rice

1 tsp. of lime juice

1/4 cup of cilantro, chopped

Prepare the rice according to direction. After the rice has finished cooking, add in the cilantro and lime juice. Mix together.

Veggie fajitas:

A variety of vegetables, I used 1/2 zucchini, 1/2 small onion, 1/2 green bell pepper, all sliced. Other vegetables you can use can include mushrooms, broccoli, etc.

1/16 cup of olive oil

1 tbsp. of lime juice

1 tsp. of ground basil

A pinch of ground Corriander

A pinch of chili powder

A pinch of Cumin

2 garlic cloves, minced 

Salt and pepper to taste

Mix together the olive oil, ground basil, cumin, corriander, minced garlic, chili powder, and lime juice in a small bowl.

Slice up any desired vegetables...

In a skillet, on medium-high heat, add the oil mixture. Once the oil heats, add the vegetables and then salt and pepper to taste.

Continue cooking for a few minutes, until the vegetables become tender.

This recipe is really great for either rice bowls, or tacos! Set all ingredients out and add however much of each to one another. You can top these with sour cream and cheese too!

Enjoy! Nom, nom, nom...