- 1 1/3 cups water
- 3 tablespoons olive oil
- 2 tablespoons liquid smoke flavoring (optional)
- 2 (1 ounce) packages fajita seasoning
- 4 large avocados - peeled, pitted, and sliced into 1/2-inch wedges
- 4 large bell peppers - stemmed, seeded, and sliced into 1/2-inch wedges
- 1 extra large onion, sliced into rings and rings separated
- 12 (6 inch) flour tortillas
- Whisk water, oil, liquid smoke, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add avocados, bell pepper, and onion, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour to overnight; turn occasionally.
- Preheat oven to 225 degrees F (110 degrees C). Stack tortillas; wrap in aluminum foil. Place in oven to warm.
- Preheat grill for medium heat and lightly oil the grate. Drain marinade from vegetable mixture; transfer to a plate. Separate avocados from onions and bell peppers.
- Place onions and peppers, in 1 layer, onto grill using tongs; cook until tender, 5 to 10 minutes, turning as needed. Transfer to an oven-proof pan; cover with aluminum foil. Place in the preheated oven to keep warm.
- Place avocados in 1 layer onto grill; cook, turning once, until browned, about 5 minutes.
- Fill tortillas with avocado and onion mixture; roll or fold tortilla around filling.
03/29/2018
recipepes.com
Smoky Avocado Fajitas (Meatless), recipe
PT15M
PT1H
5
455 calories
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