Smoked portabello and veggie fajitas with spicy almond and guajillo salsa, cheese, and sour cream with a side of sweet corn cake and refried black beans

Short History: The history of the fajita begins with Mexican ranch workers who lived and worked in West Texas in the late 1930s or early 1940s. The workers were consistently given the least desirable parts of the steer, and therefore they learned to make great meals with the leftover meat. Nowadays, fajitas usually mean just about anything that is fried and served rolled up in a tortilla. This version of a fajita from The Vegan Taste gives you a great source of vitamin B2, B6, selenium, thiamin, folate, manganese, and more!

Reheating Instructions: Reheat the filling over medium high heat for 2 minutes, then warm the tortillas and fill.