Submitted by: Kathy

Serving Size: 4

4 russet potatoes (about 3 lb. total) peeled
1 eggplant (about 1¼ lb.), stem trimmed
1 pound carrots, peeled
1 red bell pepper (about ½ lb.), stemmed and seeded
1 onion (about ½ lb.), chopped
1/4 cup lime juice
3 cloves garlic, minced or pressed
2 tablespoons chili powder
1 tablespoon minced fresh or 1 teaspoon crumbled dried
oregano leaves
2 teaspoons pepper
1 teaspoon sugar
1/2 cup vegetable broth
8 10 inch (8 to 12) warm flour tortillas
Wedges of lime
8 (8 to 12) fresh cilantro sprigs
Tofu sour cream, optional

Cut potatoes and eggplant into ½-inch cubes. Cut carrots and bell pepper into thin slices. In a 12- by 17-inch roasting pan, combine potatoes, eggplant, carrots, bell pepper, onion, lime juice, garlic, chili powder, oregano, pepper, and sugar. Cover pan tightly with foil.

Bake in a 450ºF oven until vegetables exude juice, about 25 minutes. Uncover pan and bake, stirring occasionally, until liquid evaporates and vegetables are browned and stick to pan, about 30 minutes. Add broth; stir to scrape browned bits free. Bake until liquid evaporates again. (If making ahead, let cool, cover, and chill up to 1 day. Mix in ¼ cup water and bake, uncovered, in a 450ºF oven until hot, about 15 minutes.)

Transfer vegetable fajita mixture to a bowl. Spoon into warm tortillas and add juice from lime wedges, cilantro, tofu sour cream, and salt to taste; fold or roll tortillas around filling and hold to eat.

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