Tofu Tuesday #1

Brought to you by...
Kaci@Ellyphant & Kelli@Gohn Crazy

<center><a href="http://www.gohncrazy.com"><img src="http://farm4.static.flickr.com/3583/3344048733_254663f826.jpg" width="300" height="200" alt="Tofu Tuesdays" /></a><br/>Brought to you by... <br/>Kaci@<a href="http://www.ellyphant.info">Ellyphant</a> & Kelli@<a href="http://www.gohncrazy.com">Gohn Crazy</a></center>

Welcome to our first week of Tofu Tuesday. Tofu Tuesday is the place to share all of your vegetarian secrets. If you have a great recipe to share, a product to rave or rant about, or anything that has made being a vegetarian easier for you please share it. (And vegans, please jump in too!!) After you post come back here and link up down there with Mr. Linky. Make sure to link to your Tofu Tuesday post and not to your main blog address. I'm looking forward to reading all your posts!

My tip this week is a recipe. We tried this tonight for the first time. It turned out soooooo good. Just remember that I'm not a photographer and especially not a food photographer so I'm promising that it tastes better than my picture looks. ;)

Vegetarian Fajitas

2 tsp vegetable oil
1 cup quartered, sliced onion
1 cup red, green or yellow bell pepper strips
1 (15-ounce) can black, pinto or kidney beans, drained
1/2 cup frozen whole kernel corn
1 (1.25-ounce) package ORTEGA® Taco Seasoning Mix
1/3 cup water
1/4 cup chopped fresh cilantro
6 (6-inch) fajita-size flour tortillas, warmed

1. Heat vegetable oil in large skillet over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender.
2. Stir in beans, corn, fajita seasoning mix and water; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes or until mixture thickens. Remove from heat; stir in cilantro.
3. Spoon 1/2 cup fajita mixture onto each tortilla; fold in half.

Makes 6 servings.

Recipe credit HERE

I used 1 small onion, 1 smallish green pepper (I'd have put in more), 1 HUGE red pepper, more like a cup of corn because it seemed 1/2 cup wasn't much in comparison to all those beans, and last I did need to add another probably 1/4 cup of water because it was way too thick to start after adding the seasoning. How's that for a big, long, run-on sentence? ;) Oh and I didn't have cilantro. The addition I made to this recipe is that I added in Quorn Naked Chik'n Cutlets. The Husband did them on the grill while I was putting together the rest of the meal and then at the end I sliced them up and mixed them in with the rest. I put in three of the cutlets and used the fourth in chicken and cheese quesadilla for the kids. My husband the meat man LOVED this meal and said that these "chicken" cutlets even had the same texture. He said they were right on. I agree. I couldn't tell that there was any "fake" meat in them. And you can feel free to make them with or without the addition of "chicken". I do think they would be just fine without.

Enjoy!!

Oh and for what it's worth, no they didn't pass my kid test although the kids didn't really eat the quesadillas either. They are picky picky children...wonder where they get that from. ;)