A vegetarian version of a popular Mexican dish.
6 Cooked Ocean Mist Artichoke Hearts and bottoms, quartered
1 medium red bell pepper, cut into strips
1 medium green bell pepper, cut into strips
1 medium yellow Onion, thinly sliced
1 Tbsp. dry fajita seasoning
1 medium chopped tomato
Salt, to taste
- Heat large skillet over medium-high heat. Lightly spray skillet with cooking spray. Add Onion and green and red Bell Peppers to hot skillet. Cook and stir about 7 minutes or until vegetables are crisp tender. Remove pepper and Onion mixture from the skillet and set aside.
- To hot skillet, add Artichoke Hearts and bottoms, season with dried fajita seasoning. Cook and stir Artichokes for about 2 minutes. Stir in bell pepper mixture and tomatoes, and cook until well heated (about 1 to 2 minutes).
- Add garlic salt to taste. Serve Artichoke fajitas in warm corn tortillas topped with grated cheese, salsa, sour cream and guacamole.