I sauted it just long enough to brown a little but still raw enough to have some crunch to it. I also threw some bell peppers in there with it. I can think of a million things that would be awesome in these fajitas: black beans, avocado, salsa, come really colorful spanish rice with wild rice, cilantro... but all I had was a mushy tomato and some limes lol.
I have been using the Veggie Shreds from HEB and they really are not bad. I did use real sour cream though. I hear tell there is a vegan sour cream that I must find!