A lot of times my cooking inspiration is borne of extras. There was the great potato windfall of summer 2011, there us the current great sweet potato windfall of right now, and this weekend fajita night came about because the husband bought a lot of extra onions and bell peppers. I believe he intended them to be part of a steak-peppers-onion dish, but he left them to the wayside and I strong armed them (okay fine, I just took them) away and re imagined them into tortillas, with cheese, sour cream and taco sauce.

Fajita night here is a fairly simple affair. I sliced the peppers into strips and the onions into crescent moon slivers and sauteed over high heat with olive oil, minced garlic cloves, a bit of salt and a sprinkle of cumin until they were soft and fragrant, like your favorite Mexican restaurant.

The rest is easy. The tortilla shells are microwaved with a damp paper blue shop towel for 30 seconds, the cheese is grated, and the condiments are set out on the table, assembly line style.

I like to try and imitate the magic workers at Moe’s who can sling a perfect line of sour cream perfectly down the length of your burrito (wow, that sounds like a line that could be taken down a filthy, dirty road…) and only semi-scored. Same with the taco sauce. Spotty coverage, with a few random globs. Obviously they go through rigorous training there at Moe’s that’s not available to the general public.

Perfect line of sour cream or not, these were some mighty tasty fajitas! The best part is including prep time, these suckers can go from ingredients to ingested in oh, 30 minutes depending on how flashy you are with a knife.