These are satisfying, yet low fat and so tasty!
Creamy Fajitas
- 8 ounces water
- 1 sweet onion, sliced
- 2 jalepenos, deseeded and sliced
- 1 small zuchinni, halved and thinly sliced
- 6 small red potatoes, halved and sliced
- ¼ cup cilantro, chopped
- 1 cup asparagus, chopped, optional
- 1 cup broccoli florets, chopped
- ⅓ cup white cashew cream
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt, or to taste
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Serve with warm tortillas, beans, and salsa.
1.In a large, covered pan, “sauté” onions and jalepenos in water until soft and clearish.
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2.Before slicing, microwave potatoes for about 4 minutes or until soft.
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3.To the covered pan, add all but cilantro and cashew sauce and cook, covered, stirring occasionally, until broccoli, zucchini and asparagus soften slightly.
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4.Quickly mix in cashew sauce and cilantro and stir well.
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how you make the cashew sauce?
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