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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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For scrumptious and super-healthy party fare, Sarah Mercer suggests her colorful, hearty fajitas packed with crisp-tender veggies. âMy husband prefers these to chicken or beef fajitas and I serve them for dinner often,â says the Wichita, Kansas cook. Ingredients:
1 small zucchini, thinly sliced |
1 medium yellow summer squash, thinly sliced |
1/2 pound sliced fresh mushrooms |
1 small onion, halved and sliced |
1 medium carrot, julienned |
1 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon canola oil |
8 flour tortillas (8 inches), warmed |
2 cups (8 ounces) shredded cheddar cheese |
1 cup (8 ounces) sour cream |
1 cup salsa |
Directions:
1. In a large skillet, saute the vegetables, salt and pepper in oil for 5-7 minutes or until crisp-tender. Using a slotted spoon, place about 1/2 cup vegetable mixture down the center of each tortilla. Sprinkle each with 1/4 cup cheese; fold in sides. Top with sour cream and salsa. Yield: 8 fajitas.
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