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

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