Margarita Veggies Two Ways

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
  1. 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.
  2. 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
  1. 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.
  1. Pre-heat oven broiler.  On a cookie sheet, place tortilla chips and sprinkle with margarita veggies and shredded cheddar or monterey jack cheese.
  2. Broil for 3-5 minutes, watching carefully to avoid burning.
  3. Serve with refried beans, salsa and low fat sour cream for dipping!