Vegetable fajitas
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Red onion, thinly sliced |
| 1 | each | Red bell pepper, cut into small strips |
| 1 | each | Green bell pepper, cut into small strips |
| 2 | tablespoons | Olive oil |
| 4 | eaches | Garlic cloves, minced |
| 1 | cup | Mushrooms, sliced |
| 2 | cups | Yellow squash, diced |
| 2 | cups | Broccoli florets |
| 2 | cups | Mexican style stewed tomatoe |
| 1 | pinch | Cayenne pepper |
| 12 | eaches | Flour tortillas |
Directions
Preheat oven to 250F.
Saute onion & bell peppers in olive oil over medium heat for 3 or 4 minutes. Add garlic & mushrooms & stir fry for another 2 minutes. Add squash & broccoli & continue to stir-fry until the vegetables are tender-crisp. Drain the tomatoes & add them. Reduce the heat & cook for 5 to 10 minutes. The liquid should be reduced but not evaporated.
Wrap tortillas in tin foil & place in oven to warm. Wrap filling inside tortillas & serve.
MARK'S NOTE: Use whatever vegetables you can get. I replace the squash with zucchini & often use cauliflower in place of broccoli.
"Vegetarian Gourmet" Spring, 1995 Submitted By MARK SATTERLY On 07-26-95