Sweet Onion Fajitas
Submitted by jenwsmith
Vegetarian sweet onion fajitas loaded with Vidalia onions, new potatoes, roma tomatoes, and carrots simmered in white wine with jalapeño and cilantro. Rolled up with Monterey Jack and yogurt in warm flour tortillas.
YIELD
6 servingsPREP
10 minCOOK
15 minREADY
25 minWho says fajitas need meat? These vegetarian fajitas put sweet Vidalia onions front and center, simmered with new potatoes, roma tomatoes, carrots, and a minced jalapeño in dry white wine until everything is tender and fragrant.
The wine cooks down into a light, savory sauce that brings out the natural sweetness of the onions and potatoes. A hit of fresh cilantro stirred in at the end brightens everything up.
Roll the filling into warm flour tortillas, top with grated Monterey Jack and a cool dollop of nonfat yogurt, and you’ve got a 25-minute meatless dinner that’ll satisfy everyone at the table.
Chef Tips
- Use genuine Vidalia or other sweet onion varieties. Regular yellow onions won’t give you that mellow, caramel-like sweetness that defines this dish.
- Cut the potatoes small so they cook through in the 15-minute simmer time. Larger chunks will still be hard when the onions and tomatoes are already tender.
- Swap the yogurt for sour cream if you’re not watching the fat. Both provide that cool, tangy contrast against the warm filling.
Ingredients
Directions
Combine first seven ingredients in a heavy skillet.
Bring to boil; reduce heat and simmer, covered, about 15 minutes, until vegetables are tender.
Season with pepper and stir in cilantro.
Heat tortillas in oven.
Spoon vegetable mixture onto center of each tortilla.
Top each with cheese and yogurt.
Roll up and serve.
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