Colorful Vegetable Fajitas |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These tortillas are a favorite weekday meal of mine. You may add jalapeno peppers or super hot salsa in this recipe if you like your food fiery hot. Ingredients:
8 (8 inch) flour tortillas |
2 tablespoons vegetable oil |
1 red onion, thinly sliced |
1 green bell pepper, seeded and sliced into strips |
1 red bell pepper, seeded and sliced into strips |
1 teaspoon minced garlic |
1 yellow squash, halved and sliced into strips |
1/2 cup salsa |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1 cup shredded monterey jack cheese |
1/4 cup chopped fresh cilantro |
Directions:
1. Wrap tortillas in aluminum foil, and place in oven. Turn heat to 350 degrees F (175 degrees C). Bake for 15 minutes, or until thoroughly heated.
2. In a 10 inch skillet, heat oil over medium high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes.
3. Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.
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