Mexican food is wonderful for vegetarians--there is such a wonderful variety.

Fajitas

Flour tortillas (use whole what if available)
1 zucchini sliced lengthwise
1/2 large eggplant sliced thin
1 large red bell pepper cut into thick julienne
1 large yellow squash sliced lengthwise
1 red onion sliced thick
1/2 cup lime/olive oil dressing
3 T. chopped cilantro
3 T. vegetable oil for frying
Salsa, store bought is ok
Salt and pepper

Make a little dressing with lime juice and oil, salt and pepper; marinate the veggies for about two hours or longer. Heat the oil in a large skillet, add the vegetables and saute until soft, starting with the onions first, then add the rest. Steam the tortillas for a few minutes until soft, fill with the vegetables, pour a little salsa, add the cilantro and roll up. Serve with a side of salsa and sour cream or plain yogurt.

Photo by Olga Litvin

Great Salsa

2 large tomatoes chopped fine, no seeds
1 med. size red onion chopped fine
4 T. chopped cilantro
1 jalapeno chili chopped, remove seeds
1 clove garlic finely minced
Juice of three limes
1/2 T. cumin powder
Salt and pepper to taste

Mix all the above ingredients in a large bowl, refrigerate for at least two hours and serve over anything-- it makes everything taste wonderful. If you like it milder, use only half jalapeno.

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