Prep Time: 20 minutes
Cooking Time: 10 minutes
As one who tries vegetarian meals, generally being pulled while fighting and crying, I really enjoy sharing the meat-free recipes I love. I don’t mean to diminish the merit of living a vegetarian life, I have great respect for my friends who do. The ethical and health reasons are more then valid, in my mind.
With that said, these Veggie Fajitas rock! I eat two and I am more then satisfied, their ease of preparation is balanced with the fact you can feed four for under ten bucks! Delicious, easy, hearty, and affordable – put Veggie Fajitas on your next planned menu.
8 flour tortillas (8 in.)
2 Tbs. 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 tsp. minced garlic
1 yellow squash, halved and sliced into strips
1/2 cup salsa Verde (green salsa)
1 tsp. ground cumin
1/2 tsp. salt
1 cup shredded Monterey Jack cheese
1/4 cup fresh cilantro, chopped (optional)
sour cream (optional)
1. Wrap tortillas in aluminum foil, and place in oven. Turn heat to 350°F. Bake for 15 minutes, or until thoroughly heated.
2. Meanwhile, in a large saute pan, 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. Reduce heat to low and simmer until tortillas are ready.
3. Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro if desired. Roll up tortillas, and serve with sour cream on the side.
If you want to bring the heat with your Veggie Fajitas, simply add 1 tablespoon of finely chopped jalapenos when you cook the onions. Feel free to substitute your favorite red salsa, if you prefer, for the salsa Verde.