I’ve been cooking fajitas for as long as I can remember, at least since I could reach the grill and use a pair of tongs. But what spices are considered appropriate for this dish? While researching this dish I discovered that the name “fajitas” really refers to the part of the cow the cut comes from (I don’t mean to offend, just inform). The spices for this dish really are regional.
Pinto beans are native to the American Southwest and Mexico. They have been a staple in indigenous diets for centuries. They are seen on tables across homes and restaurants throughout the greater Southwest. In Moriarity, New Mexico, there is a yearly festival celebrating the harvest of this popular bean.
You hear it today, the buzz word is “superfoods.” Blueberries, nuts, quinoa, kiwi, and broccoli are all part of the list. And that list could be different depending on which Health Guru you read. They all seem to agree, welcome the Avocado to the list.
I’ve been making Chili in various forms for as long as I’ve been cooking, and that really is quite a long time. In the days before my vegan life, I used choice cuts of meats, and once in awhile scored some great venison. I had to adjust the recipe for use with products like tofu and tempeh. They don’t have the fat that animal product does, so I use a little more oil to sweat the vegetables, and lime juice to deglaze the pan. This recipe is the result of the happy mix between chilis, tempeh, and black beans.