It is truly potato season in my little abode and I have been trying to think up some different ways to use them and keep it as low carb and healthy as possible.  Potatoes are definitely healthy, it’s all about portion control.  I am not great at controlling my portions so I decided to make this Fajita Potato Casserole with a ton of veggies to off-put the potatoes.

The first thing I did was look at the container of fajita seasoning I had in the cupboard to see what was all in it…and then I decided I needed to make my own because there was some things in it I couldn’t sound out and should not have been in a spice jar!  So I went asearching and found a few recipes for homemade fajita seasoning but each had different ingredients so I picked and chose the ones I wanted.  My recipe is below.  I used the entire mix for my veggies, but you can put this in an old spice container for easy use again.

~

~

~

~

~

For the casserole I just tried to think of the veggies I enjoy when I get veggie fajita’s at restaurants.  Just a side note, why is it when you are at the restaurant and ask for fajita’s with no meat they look at you like you are crazy and don’t fully comprehend what you are asking?  Is it just me?  I mean, there are veggies in the fajita’s, I just don’t want the meat.  Hmm.  Anyways.

~

~

~

~

I chose the ever-present onion and pepper then of course had to add mushrooms…I can’t have a meal without them.  I just can’t.  Then I added carrots for sweetness and added canned corn because it goes well in casseroles and minced up a couple of jalapeños.  Add the potatoes and yum!  Some cheese topping and bake.  This was awesome and spicy and so good.  A perfect fall night casserole with a twist.

~

~

~

~

Megan’s Fajita seasoning
1 Tbsp Chili Powder
1 Tsp Salt
1 Tsp Paprika
2 Tbsp Garlic Powder
1 Tbsp Cumin
1 Tbsp Black Pepper
1 Tbsp Chives

Pour all spices into a small bowl and mix.  Set aside until ready to pour on veggies.

Fajita Potato Casserole, 8 servings
1 Large Onion, chopped
2 Large Red Peppers, chopped
3 Carrots, chopped
Fajita Seasoning
2 Cnts Whole Mushrooms, chopped
2 Jalapeños, chopped
6-8 Medium-Small Potatoes, chopped small
1 Can Libby’s Corn, drained
1 Bunch Cilantro, chopped

1 Pkg Follow Your Heart Cheese Shreds

~

~

~

1.  Chop onions, peppers and carrots and add to large pot. Sauté with Fajita seasoning.
2.  Chop mushrooms and Jalapeños and add to pot.  Add corn and tomato sauce.
3.  Turn oven to 375 degrees.
4.  Cook all veggies as you chop potatoes.
5.  Add potatoes to pot and mix.  Chop cilantro and add.
6.  Pour everything into baking pan.
7.  Bake 40 minutes.
8.  Sprinkle cheese over dish.  Bake 20 more minutes.
9. Enjoy!

Stats:

Calories: 307

Total Fat: 10g

Sodium: 882mg

Carbs: 48g

Protein: 9g