HOW TO MAKE FAJITAS RECIPES

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VEGGIE FAJITAS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Veggie Fajitas Recipe: How to Make It - Taste of Home image

My husband prefers these to chicken or beef fajitas and I serve them for dinner often. —Sarah Mercer, Wichita, Kansas

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 8 fajitas.

Number Of Ingredients 12

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 shredded cheddar cheese
1 cup sour cream
1 cup salsa

Steps:

  • In a large cast-iron or other heavy skillet, saute the vegetables with salt and pepper in oil until crisp-tender, 5-7 minutes. Using a slotted spoon, place about 1/2 cup vegetable mixture down the center of each tortilla. Sprinkle each with 1/4 cup cheese; top with sour cream and salsa. Fold in sides.

Nutrition Facts : Calories 375 calories, FatContent 21g fat (10g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 853mg sodium, CarbohydrateContent 35g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 13g protein.

VEGGIE FAJITAS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Veggie Fajitas Recipe: How to Make It - Taste of Home image

My husband prefers these to chicken or beef fajitas and I serve them for dinner often. —Sarah Mercer, Wichita, Kansas

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 8 fajitas.

Number Of Ingredients 12

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 shredded cheddar cheese
1 cup sour cream
1 cup salsa

Steps:

  • In a large cast-iron or other heavy skillet, saute the vegetables with salt and pepper in oil until crisp-tender, 5-7 minutes. Using a slotted spoon, place about 1/2 cup vegetable mixture down the center of each tortilla. Sprinkle each with 1/4 cup cheese; top with sour cream and salsa. Fold in sides.

Nutrition Facts : Calories 375 calories, FatContent 21g fat (10g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 853mg sodium, CarbohydrateContent 35g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 13g protein.

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