Slices
6
Servings
Vegan
Fajitas with Medallions
Well seasoned Ensemble Medallions are roasted in the oven, then wrapped in warm tortillas. Top them with all of your favorite fajita fixings for a quick and easy meal.
Cooking Instructions:
- In a large bowl place cut Ensemble Medallions, olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, sugar, bell peppers and onion; mix until well-blended and evenly coated
- Heat oven to 450F
- Line a large baking tray with parchment paper; add the Ensemble Medallion mix in a single layer
- Roast 10 minutes, then remove the sheets, stir the veggies then return to the oven and roast another 10 minutes until tender; spoon nicely into a bowl or platter and set aside somewhere warm
- Meanwhile, heat the flour tortillas over an open flame until warm and slightly charred on both sides; place in a tortilla warmer or wrap in a napkin and place onto a plate
- Serve alongside sliced avocados, vegan sour cream, vegan tomato salsa and chopped cilantro
Ingredients:
- 8 ea Ensemble Medallions, cut into strips
- 2 Tbsp olive oil
- 2 Tbsp chili powder
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 Tbsp salt
- 1 tsp sugar
- 1 ea red bell pepper, julienne
- 1 ea green bell pepper, julienne
- 1 ea onion, julienne
- 12 ea large flour tortillas
- 3 ea avocados, sliced
- 2 cups vegan sour cream
- 2 cups vegan tomato salsa
- 1 cup cilantro, chopped
