Need a quick, simple, nutritious dinner option? Try throwing together some grated-beet fajitas. Start to finish time is 20 minutes. The beet adds a sweet, satisfying flavor to these cumin rich fajita innards. Ingredients: 

• 1 red beet
• 1 yellow bell pepper
• 1 orange bell pepper
• 1 red pepper
• 1 yellow or sweet onion
• 6 button mushrooms
• 2-4 garlic cloves
• 1 T ground cumin
• 2 T butter, ghee, or olive oil

Garnishes: 

• your favorite salsa or pico de gallo
• 1/4 head of shredded cabbage
• 1 lime
• cilantro (optional)
• 1 avocado
• corn tortillas

Cooking goes pretty quickly, so it is best to prepare all the vegetables before you begin. Slice the onion and peppers into 1/4 to 1/2 inch wide slices. Thinly slice the mushrooms. Mince your garlic. Grate the beet with a cheese grater.

If you would like to prep your garnishes before cooking, go ahead and finely shred or slice your cabbage, slice the avocado and lime, and mince your cilantro.

Now you are ready to cook. Pour your cooking oil, butter, ghee of choice into a medium skillet over medium high heat. Once the oil/butter has melted and spread across the entire pan, add your minced garlic. Stir for 20 seconds to infuse the oil/butter with the garlic. Add your onions. Sauté  for roughly 2-3 minutes, until your onions are translucent. Next add the peppers, mushrooms, and cumin. Sauté  for another 3 minutes, until the mushrooms begin to shrink and absorb some of the cooking oil. Add the beets and stir for anther two minutes. At this point, your mixture will start to take on the pink hue of your beets. Reduce heat to low and in another skillet, add a small amount of butter, ghee, or olive oil and heat up your corn tortillas one at a time about 20-30 seconds per side on medium heat. If you are good at multi-tasking, you can do this at the same time as you sauté all your vegetables. If multi-tasking, I suggest preheating your oven to 200 degrees F to keep your tortillas warm while you cook everything. When your tortillas and veggies are finished, you are ready to garnish and serve. I recommend structuring your fajita this way: tortilla, sizzling innards, salsa/pico de gallo, avocado slice, a sprinkling of shredded cabbage, a pinch of cilantro, then squeeze a lime over the whole shebang.  But really anything goes with your own personal fajita assembly.