Summer Squash Fajitas

Summer squash was our choice vegetable of the week from the Columbia Heights Community Marketplace, which goes on every Saturday. With the DC summer in full force, we decided to bring our own heat to the table and cook up some squash fajitas. The preparation is super fast and can probably be done in 20 minutes or so if you have pre-made tortillas (but it's much more fun to make your own...)

Ingredients:

5 summer squash

1 small onion

1 roasted red pepper

1 clove garlic, chopped

1 tbs canola oil

1 tbs chipotle, chopped

salt and pepper to taste

For chipotle mayo:

1 tbsp chipotle, chopped

1/4 cup vegan mayo

1 tbsp lime juice

1 tsp agave nectar

dash salt and pepper

add cayene pepper if more spice desired

For tortillas: See homemade tortilla post!

Preparation:
First, chop the summer squash and any other vegetables. We used half an onion and later threw in a roasted red pepper we had in the fridge.

Fry the onions in the canola oil first over medium heat, until translucent. Add garlic clove, chipotle and summer squash (here you could also add other vegetables, black beans, or fake meats), fry until soft, about 5 minutes. Add roasted red pepper and season with  salt and pepper to taste.

Stir together mayo, chipotle, lime, agave, cayenne, and salt and pepper to make a chipotle mayo sauce to spoon over fajitas. Add whatever toppings you like (black olives, tomato, vegan cheese or sour cream) and enjoy!