aMAZing veggies two ways. on the side, then as fajitas

     You never know where inspiration for a recipe will pop up. I was working... shopping in a Sam's Club for an event I was cooking for. You know those Sams' people that try to feed you around every single corner of the store? Yeah, you know the ones. Most of the time, if it's something prepared or fried, I politely decline.
     But, on this day in the produce section, a lady was making fresh veggies. Portobellos, asparagus and fresh corn that had been stripped off the cob. She sauteed it very simply with Montreal Steak seasoning and a bit of canola oil.
     They were delicious! I could have eaten the whole skillet full... but, (whining voice,) she just wouldn't give me more than two little sample cups. So, I bought the giant mushroom caps and the huge bunch of asparagus. Point goes to Sams.
     If you've ever been to any shopping 'club' you know that their packages are quite large. Since we have a mere two people for dinner most evenings, I decided to make the vegetables for our small group dinner... around twenty hungry folks. (We meet once a week for dinner and a Bible study. They're my other family.)
     I originally intended to grill everything, since there is nothing better than grilled portobellos. But, too late I realized that the grill was out of gas. (If you're less scatter-brained than I and have gas in your grill, then by all means grill it. They're even better!)
     I already had frozen corn and some julienne carrots, plus I added the zest and juice of a lemon. We ate about half.
     So? What to do with the rest? Throw it out? Let it linger in the back of the fridge until your kids can use it as a science experiment? NO WAY! Re-purpose those veggies. Re-invent your leftovers. Give them a makeover, a second chance to shine!
Veggies, take two: I was looking for something to eat for a light lunch the next day. I had some mango salsa, black beans and flour tortillas left over from a recent fiesta. I warmed the beans and veggies, then turned them into aMAZing fajitas... Here's the skinny:
1 pkg. Portobello Mushrooms
1 bunch of asparagus, trimmed and cut into manageable pieces
one package julienne carrots
1 c. frozen or fresh corn kernels
1 t. soy sauce
1 t. olive oil
1 T. Montreal Steak seasoning, divided
1 (more) t. olive oil for sauteing
1 t. butter
For fajitas:
Mango Salsa (also from Sam's)
refried black beans
flour tortillas, warmed
chopped cilantro
lime wedges
The portobellos take a bit longer than the asparagus, so when cooking them on a stove, cook them first. Place in a large bowl and toss with the oil and soy. Sprinkle with 1 t. Montreal. Saute in a large, flat pan until cooked through, but not too brown. Remember the big bowl they were in? Return to large bowl and set aside.. (They'll go back in in a minute.)
Heat (other) 1t. olive oil & butter in pan. Add carrots and cut asparagus. Cook on med. low for about three minutes, stirring often. Add the corn. If frozen, cook until corn it thawed before you add the mushrooms back in.
Okay, now add mushrooms back to pan. Continue to stir-fry until things get brown and amazing looking. Don't let them cook until the color begins to fade... They need to retain their crispness, so cook until just barely done. You want that crunch! Sprinkle with remaining Montreal and taste for seasoning.
For fajitas:
Warm leftover black beans and veggies separately in microwave or on stove. Warm up the tortillas. Place a smear of black beans on tortilla. Spoon veggies on and crown with salsa. Sprinkle with chopped cilantro and serve with a lime wedge.
Happy mouth. Healthy food. Hardly any cleanup!

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