Years ago when I still lived in Ontario I met someone who would eventually turn into one of my closest friends. We worked in the same record store, listened to the same music and wore the same thrift store clothes. One day she invited me over for dinner and we ate make-shift fajitas filled with stir fried onions and peppers and piled with ungodly amounts of sour cream, hot sauce and cheese. It was such a simple meal but I thought it was fantastic. A year later, we moved to Vancouver together, were roommates for a few years (where we worked in opposing record stores) and still remain great friends.
And while we’ve gone through more boyfriends and apartments and jobs than I’d care to admit, I’ve always carried this stand-by meal close to my heart. This dish is a cinch to prepare and it’s spicy and creamy and cooling all at once. I love how the hot sauce mingles with the cold sour cream and the vegetables leech out their delicious juices into the perfect bite. The base is just peppers and onions and this is my favorite way to eat this fajita wrap. But I’ve also thrown in green beans, broccoli, zucchini and whatever vegetable happens to be lingering in the fridge. I’ve added chicken & sprouts and wrote about it once too.
I made this meal a few weeks ago and my friend had called up that very night. I told her how I had made the fajitas and how much they brought me back to those good old days of our twenties and how we had struggled with bills and crazy romances and late night rock shows. I’m through with crazy boyfriends and drama, but I’m happy to have this simple and quick meal in my back pocket.
pepper & onion fajita wraps
1 T olive oil
2 large peppers (different colours look best here), sliced lengthwise
1 red onion, cut in half & sliced lengthwise
1 t cumin
1 t chili powder
1/8 t cayenne pepper
juice of 1/2 lime
4-6 large flour tortillas
toppings: hot sauce, salsa, sour cream, grated cheddar cheese
In a large pan, heat oil over med-high heat and add in peppers and onions, sauteing until
some bits are slightly scorched yet making sure the vegetables have reached the desired slightly crisp/slightly soft doneness. Squeeze with lime and remove from heat.
Warm tortillas over a gas flame or heat using a separate pan until warm and bendy. Place a portion of the vegetable mixture in the middle of your tortilla and pile on the toppings. Fold by flipping up the bottom and folding in the sides into a nice little package. Eat and repeat. Makes 4-6 tortillas depending on how much you fill them.