Hit up one of my favorite restaurants, Fiesta del Mar Too, a few weeks ago and had their tequila veggie fajitas. I DREAM about these veggies! ... but not about the oil and the corn tortillas... so this rainy afternoon after a quick trip to the farmer's market, I made gluten-free socca tortillas for me and nachos for the boy!
Rainy Day Fiesta - Ole!
Margarita Veggies
- 1 Small Zucchini, diced
- 1 Medium Carrot, diced
- 1/4 Medium Onion, diced
- 1/8 cup Sliced Olives
- Any other veggies you want to add!
- 1 Clove Garlic, minced
- 1/4 tsp Chili Powder
- 1/4 tsp Ground Cumin
- 1 Tablespoon Tequila
- 1 Pinch Sea Salt
- Heat 1 Tablespoon olive oil in a skillet. Saute onions and carrots for 2 min, then add zucchini, olives and garlic and saute for 2 min more.
- Add Chili Powder and Cumin and cook for 30 seconds. Then add Tequila to deglaze the pan and cook until evaporated. Sprinkle with sea salt.
Vegan Margarita Veggie Socca Fajitas
- 1/4 cup Garbanzo Bean Flour (or Bob's Red Mill Gluten Free Baking Mix)
- 1/4 cup water
- Sea Salt
- 1/2 cup refried beans, warmed
- Salsa, low fat sour cream, etc. for toppings
- Make Socca:
- Mix 1/4 c garbanzo bean flour with 1/4 c water and a pinch of sea salt.
- Oil a skillet and Heat. When hot (water droplets should sizzle on the pan), pour 1/2 flour mixture into the pan and rotate pan to distribute batter in a thin circle. Cook until edges begin to curl up and batter is cooked through.
- Re-oil the pan and repeat with remaining Batter
2. Assemble Fajitas
- Heat 1/2 cup refried beans.
- Layer beans, veggies and mixed field greens on socca "tortillas"
Margarita Veggie Nachos
- 1/4 cup grated cheddar cheese
- 1/2 cup refried beans, warmed
- Salsa, low fat sour cream, etc.
- Pre-heat oven broiler. On a cookie sheet, place tortilla chips and sprinkle with margarita veggies and shredded cheddar or monterey jack cheese.
- Broil for 3-5 minutes, watching carefully to avoid burning.
- Serve with refried beans, salsa and low fat sour cream for dipping!