Sometimes the simplest recipes are the most popular, which proves true with this veggie filled dish. Highly customizable in that you can add or subtract pretty much anything you want in order to satisfy the tastes of the whole family, these fajitas are the perfect build-your-own solution for picky palettes and hungry crowds.
Butternut Squash Fajitas [Vegan, Gluten-Free]
- 1 large butternut squash
- 1 red onion
- 1 onion
- 1 red pepper
- 1 yellow pepper
- sprinkle paprika
- sprinkle cayenne pepper
- 1 bunch cilantro
- 2-3 avocados
- 1 red chili
- 1 lime
- spray oil
- Tomato Salsa (You can make your own but I buy a big jar of it)
- Vegan sour cream – optional
- 12 tortillas (Be sure to choose gluten-free ones if you'd like to keep the recipe gluten-free)
- Chop the top and bottom of the butternut squash off and peel off the skin. Chop in half across and then in half length ways and scoop out the seeds. Cut into wedges and put on a baking tray, spray with oil and sprinkle over paprika, cayenne pepper, and a little salt. Bake for about 20 mins at 375 F.
- Slice the peppers and onions into strips and fry on a griddle pan (or just in a frying pan) with some spray oil until softened. Add some fresh cilantro, (the stalks and leaves), and cook for another few minutes.
- Chop up an avocado into chunks or strips and mash slightly (not too much!). Add a thinly sliced red chili and put in a bowl with a splash of lime juice.
- Heat the wraps individually in a microwave for 10 seconds each and pile up on a plate on the table with a pot of salsa, the avocado, and sour cream, if using. Pile up the cooked peppers, onions, and butternut squash on the griddle pan or in a serving platter which has been warmed and put on the table. Sprinkle it all with cilantro leaves and serve with a few cold Mexican beers and lime wedges.