3 T. Olive Oil, divided

We were lucky to have a bountiful pepper harvest last year due to Noel’s diligence in the garden.  Not only did we have more hot peppers than we could use, we had enough sweet peppers to freeze in strips which is what I used in the recipe below.

3 sweet bell peppers (Green, red or purple, Yellow), sliced lengthwise into 1/2″ strips. I used frozen pepper slices from last year’s garden.

3 T. olive oil, divided

1 large onion, cut into half moons

4 oz. seitan (or shiitake mushrooms), thinly sliced

1 tsp. fajita seasoning, or your own mix of spices (could include:  chili powder, paprika, cumin, garlic powder, onion powder, salt, red pepper, oregano, thyme)

tortillas – we used locally made white corn tortillas

Toss seitan with 1 T. olive oil and 1 tsp. fajita seasoning and set aside.

Heat 2 T. olive oil in cast iron frying pan and sauté onion slices for 2-3 minutes.  Add sweet pepper slices and sauté for another 2-3 minutes until cooked with still a little bit of crunch.  Remove from pan and add the seitan slices, scraping all the oil and seasoning into the hot pan.  Brown for 2-3 minutes then add the pepper mixture back to the pan and heat it through. 

Serve in your favorite warmed tortillas and decorate with assorted condiments.  Add-ons can include but are not limited to:  avocadoes, lime wedges, chopped cilantro, salsa, hot sauce, sour cream, yogurt or tahini sauce.  Serves 2-3.  Enjoy!