I love trying new (pinterest!) recipes.
I love proven family recipes that never fail.
I love checking out stacks of cookbooks from the library just to spend evenings pouring (and drooling) over the pages.
Yep, it is safe to say that I love food and I'm starting enjoy the making of the food just as much as the eating. Ha. Almost.
I've learned that there are people/blogs I can trust for recipes, and others that I cannot. All it takes is a few pinterest recipes that look so good online but look so... not on your plate before you become a little cautious.
One group that has recently joined my trust list, are the girls over at Six Sisters' Stuff. I made their Easy No Bake Peanut Butter Bars and thought I had just been given the secret recipe to making a Reese's Peanut Butter Cup. No lie. It was amazing!
Well these girls surely delivered when I was looking for a fast and easy way to do fajitas at home. These Slow Cooker Chicken Fajitas were everything I was hoping for and more!
Things I love about it:
2. fresh ingredients
4. beautiful photography subject
After making this recipe a few times I have tweaked it each time to meet our tastes and to use items on hand. Here is our version!
Crockpot Vegetarian Fajitas
Yield: 8 fajitas
3 roma tomatoes, diced
4 ounce can diced green chilies
1 large green bell pepper, seeded and sliced
1 large red bell pepper, seeded and sliced
1 medium onion, sliced
1 1/2 Tablespoon vegetable oil
2 teaspoons cumin
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
1. Spray crockpot with a thin coating of non-stick spray.
2. Add all of the above ingredients to the crockpot and mix with a large spoon until all vegetables are coated with oil and spices.
3.Set your crockpot to low to cook for 4-6 hours.
4. Serve with warmed tortillas, black beans, avocado, and sour cream.
-Nutritional information found here.
-I used one frozen bell pepper that I had sliced and frozen previously in the season, and one fresh pepper. Both turned out equally yummy in the final dish.
-The recipe for black beans was spread down the center of each tortilla, with the fajita mixture on top. This made the vegetarian dish much more filling.
-If you insist on meat: add 1 pound boneless, skinless chicken breasts, cut into 1/2 inch strips when adding the vegetables.