Colorful Vegetable Fajitas Recipes

VEGGIE FAJITAS

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.

COLORFUL VEGETABLE FAJITAS

Steps:

• 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.
• 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.
• Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.

FAJITA VEGETABLE STIR-FRY

Steps:

• Melt Country Crock® Spread in 12-inch nonstick skillet over medium-high heat and cook red peppers and onion until tender and golden, about 8 minutes. Stir in garlic, cumin and chili powder and cook, stirring frequently, 2 minutes. Remove from heat, stir in lime juice and cilantro.

SIZZLING VEGETABLE FAJITAS (TGIF COPYCAT)

Steps:

• To make pico de gallo sauce:
• Combine all ingredients specified for the sauce.
• Let sit for at least a half hour so flavors will blend. Set aside.
• To make pesto:.
• Put cilantro and garlic in a food processor and process until finely chopped.
• With machine on, gradually add olive oil. Season and blend in cheese. Set aside.
• To make filling:.
• Slice enough onion to equal about 1/2 cup. Sauté with margarine in a small cast-iron skillet over medium-high heat.
• Cook past translucent stage until browned, about six to eight minutes.
• Prepare about 2 cups of vegetables -- the combination depends on personal taste.
• Cook all vegetables except mushrooms in lemon juice and 2 tablespoons of pesto over medium to medium-high heat.
• When almost at al-dente stage, add sliced mushrooms.
• Continue cooking for about one minute.
• The remaining pesto can be refrigerated or frozen for future use.
• Place vegetable mixture over sizzling onions, then spoon vegetable-onion mixture into center of warmed tortillas.
• Top with condiments, to taste, then roll up tortillas.
• Three tortillas make one very generous portion.

ROASTED VEGETABLE FAJITAS

Steps:

• In a large skillet over medium-high heat, combine 1 teaspoons oil and 1/4 cup vinegar.
• When vinegar starts to simmer, add the onions and garlic.
• Saute 8-10 minutes, adding additional vinegar if the onions stick.
• Sprinkle with cilantro and lime, then set aside.
• Preheat the broiler.
• Brush the raw vegetables with the remaining oil.
• Broil, turning once, for about 10 minutes. Remove from the oven and combine with the onion mixture. Salt and pepper to taste.
• Combine the yogurt or sour cream and cumin. Serve with vegetables and tortillas.