Potato & Tempeh Fajitas

Hold the Jamon Por Favor!

Let me start by saying that our honeymoon ROCKED. It was quintessentially "us" and we had a phenomenal journey through South America. Over the course of 17  days we hiked, cuddled, canoed, and smiled our way through Argentina, Chile, and Uruguay. Give me a million dollar travel budget and I wouldn't change a thing.

During our travels we had three or four truly phenomenal, unique meals. (Yes dear reader, I DID try a bite of my hubby's steak in Buenos Aires, and yes dear reader it was alarmingly good.) However, the other 47 or 48 meals were..um..less than awesome.

Breakfasts consisted of Wonder Bread (sometimes there was a toaster, sometimes there wasn't) with dulce de leche or jam, sickeningly sweet yogurt, Tang (yes. Tang.) slices of processed cheese and ham, and a brown liquid substance they referred to as "coffee".

Lunch, more often than not, was 2 pieces of white bread with ham and cheese. No mustard, no mayo. I spend a significant portion of our trip peeling ham OUT of my sandwiches.

Dinners were a little more varied, but with the exception of the three or four meals I already mentioned, NONE of them included vegetables! You can FORGET about whole grains... I think their cows eat better than they do!

So while our blissful newlywed hearts may have wanted to stay on our trip forever, our digestive systems were QUITE ready to go home.

Potato & Tempeh Fajitas

(From the beautiful Canyon Ranch cook book)

                                        

Ingredients:

• 2 medium russet potatoes sliced thin
• 1.5 teaspoons chili powder
• 1.5 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 bell pepper, sliced into 1/2 inch pieces, and seeded)
• 8oz tempeh
• 4 whole wheat tortillas
• Salsa
• Guacamole
• 0% Greek Yogurt (optional)

Directions:

Pre-heat oven to 400F

Mist a baking sheet with oil or non-stick cooking spray. Arrange the potato slices on the baking sheet and spray again.  Combine all of the spices in a bowl, mix well, and sprinkle over the potatoes - reserving a spoonful for the tempeh.

Place the potatoes in the oven and bake for about 15 minutes or until browned.

Mist a skillet, add the pepper, tempeh and reserved spices - cook until the peppers are tender and the tempeh is hot.

Remove the potatoes from the oven and divide  onto each of the 4 tortillas. Do the same with peppers and tempeh. Top with salsa, guac, & yogurt.

Appreciate every single bite of flavorful whole grainy, vegetarian proteiny goodness.