Colorful Vegetable Fajitas recipe

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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
½ cup salsa
1 teaspoon ground cumin
½ teaspoon salt
1 cup shredded Monterey Jack cheese
¼ cup chopped fresh cilantro

Nutrition Info

531.1 calories
carbohydrate: 64.7 g
cholesterol: 25.1 mg
fat: 22.8 g
fiber: 6 g
protein: 17.6 g
saturatedFat: 8.1 g
servingSize: -
sodium: 1111.3 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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